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Whisky Marmalade Bundt {gluten-free}

This is a deeply rich and warming cake, woodsy from the whisky soaked sultanas and tangy from the marmalade.
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Cake
Cuisine: British
Servings: 12 slices
Calories: 740kcal


  • 260 g sultanas
  • 200 g marmalade
  • 175 ml whisky
  • 200 g sweet white rice flour
  • 120 g oat flour
  • 120 g millet flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 280 g unsalted butter at room temperature
  • 150 g caster sugar
  • 100 g soft light brown sugar
  • 5 eggs

Marmalade Caramel

  • 200 g unsalted butter
  • 150 g marmalade
  • 4 tablespoons dark muscovado sugar
  • 4 tablespoons sour cream
  • 2 teaspoons whisky


  • Put sultanas in a bowl with the marmalade and the whisky and leave to soak for 1 hour.
  • Pre-heat the oven to 170 °C and grease a 10 inch bundt tin.
  • Whisk the flours together but remove 1 tablespoon of the flour and use to lightly dust inside the bundt tin, making sure to shake out the excess.
  • Add the baking powder and salt to the remaining flours and whisk together again. Set aside.
  • Cream together the butter and sugars on a low-medium setting of the food mixer until pale, light and fluffy.
  • Add the eggs one at a time and keep mixing until well incorporate.
  • Then add the 1/3 of the flour mix and beat in. Add half of the sultana/marmalade/whisky mixture and again beat in. Add the second third of the flour mix, beat, the rest of the sultana, mix, beat and then the final third of the flour mix.
  • Once the batter is lovely and smooth, save for the lumpy sultanas, pour evenly into the bundt tin.
  • Bake for 55-60 minutes or until an inserted cocktail stick comes out clean.
  • Use a small palette knife to carefully work around the the bundt tin to loosen the cake, making sure to also loosen the middle of the cake too. Carefully turn the cake upside down onto a wire rack then make the caramel.
  • For the caramel, melt the butter in a medium sized saucepan then add the marmalade and sugar and bring to a low boil, whisking until everything has dissoved. Boil for a couple of minutes then remove from the heat and stir in the sour cream.
  • Pour over the warm bundt.
  • Leave the cake to cool, then serve.


Calories: 740kcal | Carbohydrates: 90g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 156mg | Sodium: 246mg | Potassium: 414mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1125IU | Vitamin C: 3.3mg | Calcium: 104mg | Iron: 1.9mg