Marrow & pecan cake with maple icing

Using grated marrow in this homely cake gives it a great texture- top with cream cheese frosting

  • Prep:25 mins
    Cook:1 hrs 20 mins
  • Easy

Nutrition per serving

  • kcal 470
  • fat 36g
  • saturates 9g
  • carbs 32g
  • sugars 19g
  • fibre 2g
  • protein 5g
  • salt 0.4g


  • 250ml sunflower oil, plus extra for greasing
  • 300g self-raising flour
  • 3 tsp mixed spice
  • ½ tsp baking powder
  • 250g light soft brown sugar
  • 4 large eggs
  • finely grated zest and juice 1 orange
  • 300g marrow flesh, coarsely grated and squeezed of any liquid
  • 200g pecans, roughly chopped
  • 50g butter, softened
  • 250g cream cheese
  • 4 tbsp maple syrup


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.

  2. While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve.

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