Today’s recipe for Sticky Marmalade Tea Loaf is an old recipe from one of my vintage Be-Ro cookbooks, from the 1940’s and 1950’s
A Fabulous Vintage Recipe from the 1940’s
We all love marmalade in our house, especially when it’s homemade. My favourite marmalade is made with Seville oranges.
We also love a good tea loaf too, and I have numerous tea loaves on Lavender & Lovage. There’s nothing as nice as a slice of tea loaf with a cuppa, and even better if it’s buttered.
Today’s recipe for Sticky Marmalade Tea Loaf is an old recipe from one of my vintage Be-Ro cookbooks, from the 1940’s and 1950’s.
The original recipe is called Marmalade Cake, and is baked in a traditional round cake tin, but I really like this recipe when baked in a loaf tin, so, I’ve called it a Tea Cake.
Serve this buttered, or plain – it is a very sticky cake so is also lovely eaten sans buttered, with a cup of tea, or even a pot of tea.
This cake/tea loaf keeps VERY well in the cake tin, and gets stickier and stays moist days after it is baked. I’ve never frozen it, however, I suspect it might be better eaten with a week of making it.
The recipe makes 2lb (900g) a tea loaf, which will yield about 12 slices. The original recipe suggests that you use margarine, but I always use butter as it gives a better flavour.
I served this as part of one of my weekly Sunday Tea Trays, which we all look forward to every weekend, and it was very much enjoyed.
I hope you enjoy this recipe for Sticky Marmalade Tea Loaf as much as well all do. It is best to use a good commerical marmalade, or even better, homemade marmalade.
More Tea Loaf Recipes
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Culinary Notes
- If you want a more pudding-like cake, as I sometimes do, add 2 to 3 tablespoons extra marmalade to the cake mix. Serve warm with custard.
- Can be made in a round cake tin, as well as a loaf tin. See above in the method.
Original Be-Ro Recipe
More Marmalade Recipes
- Marmalade Glazed Bacon
- Boozy Bitter Marmalade & Blood Orange Pancakes
- Marmalade Glazed Ham/Gammon Recipe
- Sticky Ginger Marmalade Tea Loaf Recipe
- Traditional Seville Orange Marmalade
- Ninja Foodi Seville Orange Marmalade
Sticky Marmalade Tea Loaf Recipe
Sticky Marmalade Tea Loaf
We all love marmalade in our house, especially when it's homemade. My favourite marmalade is made with Seville oranges.
We also love a good tea loaf too, and I have numerous tea loaves on Lavender & Lovage. There's nothing as nice as a slice of tea loaf with a cuppa, and even better if it's buttered.
Today's recipe for Sticky Marmalade Tea Loaf is an old recipe from one of my vintage Be-Ro cookbooks, from the 1940's and 1950's.
The original recipe is called Marmalade Cake, and is baked in a traditional round cake tin, but I really like this recipe when baked in a loaf tin, so, I've called it a Tea Cake.
Serve this buttered, or plain - it is a very sticky cake so is also lovely eaten sans buttered, with a cup of tea, or even a pot of tea.
This cake/tea loaf keeps VERY well in the cake tin, and gets stickier and stays moist days after it is baked. I've never frozen it, however, I suspect it might be better eaten with a week of making it.
The recipe makes 2lb (900g) a tea loaf, which will yield about 12 slices. The original recipe suggests that you use margarine, but I always use butter as it gives a better flavour.
I served this as part of one of my weekly Sunday Tea Trays, which we all look forward to every weekend, and it was very much enjoyed.
I hope you enjoy this recipe for Sticky Marmalade Tea Loaf as much as well all do. It is best to use a good commerical marmalade, or even better, homemade marmalade.
Ingredients
- 8 ounces Self Raising flour
- 4 ounces sugar
- 4 ounces butter (or margarine)
- 4 ounces marmalade
- 2 eggs, beaten with 4 tablespoons milk
Instructions
- Beat the sugar and butter together, until it's light and fluffy. Be-Ro suggests to use a warm mixing bowl.
- Add the marmalade.
- Stir in the flour and the beaten eggs and milk. Alternately a little at a time.
- Mix thoroughly to make a soft, droppable mixture.
- Spoon or pour into a well-greased or lined 6" cake tin (3" deep) OR a 2lb loaf tin for a tea loaf.
- Bake in a moderate oven (180C/350F/Gas mark 4) for about an hour and a quarter. Check after one hour.
- Once baked, leave in the tin for 15 to 20 minutes, then gently turn out onto a wire rack to cool.
- Serve sliced, buttered or not buttered.
Notes
If you want a more pudding-like cake, as I sometimes do, add 2 to 3 tablespoons extra marmalade to the cake mix. Serve warm with custard.
Can be made in a round cake tin, as well as a loaf tin. See above in the method.
Original Be-Ro recipe:
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 198Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 51mgSodium 80mgCarbohydrates 31gFiber 1gSugar 26gProtein 2g
lavender says
This sticky marmalade tea loaf looks amazing and would be a great afternoon snack! I adore how a straightforward loaf like this combines sweetness and lemon. The majority of readers, in your opinion, enjoy it with a cup of tea or something a bit stronger, like coffee.