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Marmalade-glazed apricot loaf recipe

Marmalade-glazed apricot loaf recipe

22 ratings

This fruity and zesty loaf is perfect for afternoon tea. The light muscovado sugar adds a fudge-like flavour to complement the orange and apricot. See method

  • Serves 12
  • 15 mins to prepare and 1 hr 15 mins to cook, 30 mins to cool
  • 385 calories / serving
  • Vegetarian


  • 225g (7 1/2oz) butter, softened, plus extra for greasing
  • 150g (5oz) Billington’s light muscovado sugar
  • 1 orange, zested
  • 3 large eggs, beaten
  • 125g (4oz) orange marmalade
  • 225g (7 1/2oz) self-raising flour
  • 50g (2oz) ground almonds
  • 200g (7oz) dried apricots, roughly chopped
  • 25g (1oz) flaked almonds
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    11g 53%
  • Sugars

    28g 31%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 44.3g Protein 6g Fibre 0.9g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 1kg (2lb) loaf tin and line with nonstick baking paper.
  2. In a large bowl, beat the butter and sugar, using an electric mixer, until light and fluffy. Beat in the orange zest and eggs, until combined, then stir in 50g (2oz) of the marmalade. Fold in the flour and ground almonds, then stir in three quarters of the apricots. Transfer the mixture to the tin.
  3. In a bowl, combine the remaining apricots and flaked almonds and spoon evenly over the cake. Bake for 20 minutes, then cover the top with foil to prevent it burning. Return to the oven for a further 55 minutes, or until a skewer inserted into the middle comes out clean.
  4. Leave to cool in the tin, then transfer to a serving plate. To make a glaze, gently heat the remaining marmalade in a small pan, with 2 tsp water to loosen. Brush the glaze over the cake and leave to set.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding the glaze. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. To defrost, loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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