Madeira cake
A classic Madeira cake is a thing of understated beauty. It doesn’t rely on fancy fillings or extravagant techniques; just the perfect recipe for a rich, delightful sponge best enjoyed with – of course – a glass of Madeira. Use any leftover Madeira cake up as the base for trifles – the dense texture is perfect for soaking up sherry while still providing firm support for the layers of fruit and custard on top.
Ingredients
- 150g of butter , softened
- 150g of caster sugar
- 1 tsp vanilla extract
- 3 large eggs , beaten
- 115g of self-raising flour
- 115g of plain flour
- milk, a little to mix
- candied peel, 3 thin slivers
Method
1
Preheat the oven to 180°C/gas mark 4 and grease and line an 18cm (7 inch) round, loose-bottomed cake tin with butter and baking paper
2
Cream the butter and sugar together with the vanilla extract until light and fluffy, then gradually add the eggs and a spoonful of flour, beating well between each addition
3
Add the remaining flour and a little milk to make a soft dropping consistency
4
Spoon the mixture into the prepared cake tin and bake for 1 ¼ hours, placing the peel on top of the cake after the first 30 minutes of baking
5
Allow to cool in the tin for a few minutes before turning out on to a wire rack to cool completely. Serve in slices with a glass of Madeira
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Madeira cake
