Orange marmalade and cranberry cake recipe

  • Summer 2020
  • Lifestyle
  • Read Time: 2 mins




You will need to start this recipe at least a day ahead.

  • 1 cup (130g) dried cranberries
  • 1 cup (250ml) orange flavoured liqueur


  • 1 large orange (300g), unpeeled
  • 1 cup (250ml) water
  • 1½ cups (330g) caster (superfine) sugar
  • 185g butter, softened
  • 3 eggs
  • 1 cup (120g) almond meal
  • 1 cup (150g) plain (all-purpose) flour
  • ½ cup (75g) self-raising flour


  • 3 cups (480g) pure icing (confectioners’) sugar
  • ¼ cup (60ml) cranberry juice


Food and wine pairing - Creamy Adelaide Hills Chardonnay ... a white wine lover’s delight

Some of Australia’s finest white wines come from the Adelaide Hills. Indeed, it’s “absolutely stuffed to the gills with winemaking royalty” (Max Allen,
Crush). The cool growing conditions provide fruit of exceptional depth with great natural acidity. This one is a lavish, peaches-and-cream delight that pairs perfectly with this orange marmalade and cranberry cake.

  1. Combine cranberries and liqueur in a small bowl. Cover; stand overnight.
  2. Meanwhile, for the orange marmalade, cut unpeeled orange into eight wedges; slice wedges thinly crossways. Tie seeds in a small muslin bag; place orange pieces and seeds into small bowl with the water. Cover and stand overnight.
  3. Transfer the orange mixture, including muslin bag, into a medium saucepan; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, for 40 minutes or until rind is tender. Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, stirring occasionally, for 20 minutes or until marmalade jells when tested. Strain marmalade through sieve into a small heatproof bowl. Reserve marmalade and rind mixtures separately, cool. Discard seeds.
  4. Preheat oven to 150°C/300°F. Grease a 20cm (8-inch) baba or fluted ring pan well; sprinkle with flour, shake out excess.
  5. Beat butter and marmalade in a small bowl with electric mixer until combined. Beat in eggs, one at a time (mixture will curdle at this stage but will come together later). Transfer mixture to a large bowl; stir in almond meal, sifted flours, cranberry mixture and rind mixture. Spread mixture into pan.
  6. Bake cake for 1 hour 15 minutes. Stand cake in pan for 5 minutes, before turning onto a wire rack to cool. Meanwhile, make cranberry glacé icing.
  7. Drizzle cold cake with icing.


Sift icing sugar into a medium heatproof bowl; stir in enough juice to make a stiff paste. Stir mixture over a medium pan of simmering water until icing is spreadable.

Iced cake will keep in an airtight container at room temperature for up to 1 week. Freeze uniced cake for up to 3 months.


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