One recipe for orange marmalade cake comes from the cooking section of the New York Times website. The British recipe works best with coarse-cut marmalade made with bitter oranges, and it makes eight servings.
To prepare the recipe, divide 2/3 cup of orange marmalade in half, and chop up any excessively large chunks of orange peel. Grease a loaf pan measuring 9 inches by 5 inches while preheating the oven to 350 degrees Fahrenheit. Place 12 tablespoons softened, unsalted butter in the bowl of an electric mixer along with 3/4 cup granulated sugar, 2 teaspoons grated lime zest and 1/2 teaspoon grated orange zest. Beat until light and fluffy, and add 3 large, room-temperature eggs, one at a time. Beat in one half of the marmalade along with 2 tablespoons fresh orange juice.
Whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon fine sea salt in a separate mixing bowl. Fold the flour mixture into the wet mixture until combined. Pour the batter into the prepared loaf pan, and bake for 50 to 55 minutes or until a toothpick poked into the middle comes out clean and the top surface is golden brown. Cool the cake for 10 minutes before removing it from the pan. In a small pot, heat the remaining marmalade over low heat until it melts, and toss in 1/2 tablespoon butter and 4 tablespoons confectioners' sugar, whisking until smooth. Glaze the cooled cake with the warm mixture, and let it cool before serving.