Thursday, December 13, 2018

Vintage Recipe: Orange Marmalade Fruit Cake

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

With Christmas upon us, and December being the month for exchanging fruit cakes, I thought I'd offer up a recipe for a different sort of fruitcake. It is called Orange Marmalade Fruit Cake and is estimated to be from the 1950's. It was found in a worn old small red metal recipe box. The old newspaper clipping was attached to an index card with clear tape, now yellowed and brittle from age.

I don't always have marmalade on hand (though I LOVE marmalade!!!), but I do usually have some home canned orange jam available. I think this may be a recipe to try soon with my orange jam...and perhaps swap out the raisins for dried cranberries. Yum!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

orange marmalade fruit cake, loaf cake, old fashioned recipe, vintage recipe
Pin it

Orange Marmalade Fruit Cake


  • 1/2 c. Shortening
  • 1/3 c. Sugar
  • 1 Egg, beaten
  • 2/3 c. Orange Marmalade
  • 1 tsp. Baking Powder
  • 1/8 tsp. Baking Soda
  • 2 c. Flour
  • 1/2 tsp. Cinnamon, ground
  • 1/2 tsp. Allspice, ground
  • 1/2 tsp. Cloves, ground
  • 1/3 c. Raisins
  • 1/3 c. Chopped Nuts
  • 1/2 c. Water


Cream shortening and sugar. Add beaten egg and then marmalade. Add alternately, sifted dry ingredients and water. Add fruit and nuts. Bake in a loaf pan in a very slow oven (approximately 250°F).


Original recipe not dated but estimated to be from 1930s - 1950s. Did not have baking time. A "very slow oven" refers to an oven that is approximately 250°F.
Created using The Recipes Generator

DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.

No comments: