Madeira Cake
HB-1395 · Hand-built original · British
BritishDessertVegetarianLow-Sodium
Main ingredient: butter
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 6¼ oz butter, softened, plus extra for greasing
- 6¼ oz caster sugar
- 3 eggs, at room temperature
- 8¾ oz self-raising flour
- 3 tbsp milk
- Zest of 1 lemon, finely grated
- 1 tbsp mixed peel, to decorate
Method
- Heat the oven to 340°F. Grease a 31¾ oz loaf tin and line it with baking parchment.
- Beat the butter and caster sugar together until pale, light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, adding a spoonful of the flour with each egg if the mixture starts to curdle.
- Fold in the remaining flour and the lemon zest, then fold in the milk to give a soft batter that drops slowly from the spoon.
- Spoon into the prepared tin and level the top.
- Bake for 30 minutes, then lay the mixed peel in a line along the top of the cake.
- Bake for a further 25-35 minutes until well risen, golden, and a skewer pushed into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack and cool completely before slicing.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).