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A moist, rich Scottish cake gets help from a little steam
Milk Street Bowtie Marmalade Bundt Cake with Crystallized Ginger

Marmalade Bundt Cake with Crystallized Ginger

3¼ hours 30 minutes active, plus cooling

Free

Dundee orange marmalade, made from bitter Seville oranges, is best for this dessert. Our favorite brand was James Keiller & Son Dundee Orange Marmalade. Whole-wheat breadcrumbs provide the pudding with both structure and flavor; we made our own from standard whole-wheat sandwich bread. Make sure to choose a loaf without added seeds or nuts. We highly recommend purchasing whole nutmeg and grating it just before use; the flavor is much better than purchased ground. The pudding can be served warm or at room temperature. Either way, it begs for a cool, creamy accompaniment. A rich, silky custard sauce spiked with scotch is traditional, but ice cream or lightly sweetened whipped cream would also be delicious.

10 1/2 ounces whole-wheat sandwich bread, torn into pieces
16 tablespoons (2 sticks) salted butter, plus 3 tablespoons, room temperature, for pan
1 1/2 cups Dundee orange marmalade, divided
1/3 cup finely chopped crystallized ginger
6 large eggs
172 grams (¾ cup plus 2 tablespoons) packed dark brown sugar
2 tablespoons grated orange zest (2 oranges)
2 teaspoons vanilla extract
87 grams (⅔ cup) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg, plus extra for serving
1/2 teaspoon kosher salt
Scotch custard sauce, to serve (optional)
Ingredients
  • 10½

    ounces whole-wheat sandwich bread, torn into pieces

  • 16

    tablespoons (2 sticks) salted butter, plus 3 tablespoons, room temperature, for pan

  • cups Dundee orange marmalade, divided

  • cup finely chopped crystallized ginger

  • 6

    large eggs

  • 172

    grams (¾ cup plus 2 tablespoons) packed dark brown sugar

  • 2

    tablespoons grated orange zest (2 oranges)

  • 2

    teaspoons vanilla extract

  • 87

    grams (⅔ cup) all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • ½

    teaspoon ground nutmeg, plus extra for serving

  • ½

    teaspoon kosher salt

  • Scotch custard sauce, to serve (optional)

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. In a food processor, grind the bread to fine crumbs, about 1 minute. Transfer to a rimmed baking sheet and spread in an even layer (do not wash the processor bowl or blade). Bake until dry and lightly toasted, 20 to 25 minutes, stirring halfway through. Let the breadcrumbs cool completely, then break up any clumps.
    See Demo
  2. 02
    Rub the 3 tablespoons room temperature butter over the inside of a 12-cup nonstick Bundt pan, then use a pastry brush to work the butter into all corners of the pan. Sprinkle in ½ cup of the breadcrumbs, tilting the pan to evenly coat the entire surface.
    See Demo
  3. 03
    In the processor, process 1 cup of the marmalade and the ginger until the pieces of orange peel are finely chopped, about 1 minute. Transfer to a medium saucepan over medium, add the remaining 16 tablespoons butter and cook, whisking, until the butter has melted and the mixture has come together. Set aside to cool.
    See Demo
  4. 04
    In a medium bowl, whisk the eggs, brown sugar, orange zest and vanilla until the sugar is fully dissolved. In a large bowl, stir together the remaining breadcrumbs and the flour, breaking up any lumps. Add the baking powder and soda, nutmeg and salt; stir to combine. Stir the marmalade mixture into the breadcrumb-flour mixture, then pour in the egg mixture and whisk until well combined. Pour the batter into the prepared Bundt pan, then cover tightly with foil. Place the pan in a large roasting pan, then pour enough water into the roasting pan to come halfway up the sides of the Bundt pan. Carefully transfer to the oven and bake for 2¼ hours.
    See Demo
  5. 05
    Remove the Bundt pan from the roasting pan and set on a wire rack. Remove the foil; the pudding should have pulled away slightly from the sides. Let cool for 15 minutes, then invert the pudding onto the rack, remove the pan and let cool. When ready to serve, in a small microwave-safe bowl or liquid measuring cup, microwave the remaining ½ cup marmalade until pourable, about 30 seconds. Transfer the pudding to a serving platter and brush all over with the hot marmalade. Slice and serve with scotch custard sauce, if using, on the side, and grated nutmeg
    See Demo
    Marmalade Bundt Cake with Crystallized Ginger
Tip: Don't miss any crevices or corners when buttering the Bundt pan. Generously coating the pan and sprinkling it with ½ cup of toasted breadcrumbs ensures the pudding slides out easily.
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Marmalade Bundt Cake with Crystallized Ginger

Get Ready to Cook

16

Servings

3¼ hours

30 minutes active, plus cooling

Tip

Don't miss any crevices or corners when buttering the Bundt pan. Generously coating the pan and sprinkling it with ½ cup of toasted breadcrumbs ensures the pudding slides out easily.

Ingredients
  • 10½

    ounces whole-wheat sandwich bread, torn into pieces

  • 16

    tablespoons (2 sticks) salted butter, plus 3 tablespoons, room temperature, for pan

  • cups Dundee orange marmalade, divided

  • cup finely chopped crystallized ginger

  • 6

    large eggs

  • 172

    grams (¾ cup plus 2 tablespoons) packed dark brown sugar

  • 2

    tablespoons grated orange zest (2 oranges)

  • 2

    teaspoons vanilla extract

  • 87

    grams (⅔ cup) all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • ½

    teaspoon ground nutmeg, plus extra for serving

  • ½

    teaspoon kosher salt

  • Scotch custard sauce, to serve (optional)

Step 1 of 5

Heat the oven and process the bread

10½
ounces whole-wheat sandwich bread, torn into pieces

Heat the oven to 350°F with a rack in the middle position. In a food processor, grind the bread to fine crumbs, about 1 minute. Transfer to a rimmed baking sheet and spread in an even layer (do not wash the processor bowl or blade).


Bake until dry and lightly toasted, 20 to 25 minutes, stirring halfway through. Let the breadcrumbs cool completely, then break up any clumps.

Step 2 of 5

Coat the pan

3
tablespoons salted butter, room temperature, for pan

Rub the 3 tablespoons room temperature butter over the inside of a 12-cup nonstick Bundt pan, then use a pastry brush to work the butter into all corners of the pan. Sprinkle in ½ cup of the breadcrumbs, tilting the pan to evenly coat the entire surface.

Step 3 of 5

Melt the butter

1
cup Dundee orange marmalade
16
tablespoons (2 sticks) salted butter

In the processor, process 1 cup of the marmalade and the ginger until the pieces of orange peel are finely chopped, about 1 minute. Transfer to a medium saucepan over medium, add the remaining 16 tablespoons butter and cook, whisking, until the butter has melted and the mixture has come together. Set aside to cool.

Step 4 of 5

Combine the two mixtures

6
large eggs
172
grams (¾ cup plus 2 tablespoons) packed dark brown sugar
2
tablespoons grated orange zest (2 oranges)
2
teaspoons vanilla extract
87
grams (⅔ cup) all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
½
teaspoon ground nutmeg
½
teaspoon kosher salt

In a medium bowl, whisk the eggs, brown sugar, orange zest and vanilla until the sugar is fully dissolved. In a large bowl, stir together the remaining breadcrumbs and the flour, breaking up any lumps. Add the baking powder and soda, nutmeg and salt; stir to combine. Stir the marmalade mixture into the breadcrumb-flour mixture, then pour in the egg mixture and whisk until well combined.


Pour the batter into the prepared Bundt pan, then cover tightly with foil. Place the pan in a large roasting pan, then pour enough water into the roasting pan to come halfway up the sides of the Bundt pan. Carefully transfer to the oven and bake for 2¼ hours.

Step 5 of 5

Cool and serve

½
cups Dundee orange marmalade
Scotch custard sauce, to serve (optional)
½
ground nutmeg, tor serving

Remove the Bundt pan from the roasting pan and set on a wire rack. Remove the foil; the pudding should have pulled away slightly from the sides. Let cool for 15 minutes, then invert the pudding onto the rack, remove the pan and let cool.


When ready to serve, in a small microwave-safe bowl or liquid measuring cup, microwave the remaining ½ cup marmalade until pourable, about 30 seconds. Transfer the pudding to a serving platter and brush all over with the hot marmalade. Slice and serve with scotch custard sauce, if using, on the side, and grated nutmeg

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