Madeira Cake
Recipe

This Madeira Cake Recipe has been a classic family favorite since I was a young boy!

Madeira cake originated in the 19th century where it was more often enjoyed with a glass of sweet Madeira wine....hence the name. Nowadays, it can be enjoyed at any time of the day, but it is especially perfect as part of a traditional afternoon tea menu......with or without the Madeira wine!

This cake improves with time, so can be made in advance.
It also freezes well.

Madeira Cake

6oz (170g) butter, at room temperature
6oz (170g) caster sugar
3 large eggs
9oz (250g) self-raising flour
Approx. 3 tbsp full-cream milk
1 lemon, finely grated zest only
1-2 thin pieces of candied citron or lemon peel, to decorate

METHOD

• Pre-heat the oven to 350F/180C Gas mark 4. Grease a 7inch round, deep sided cake tin, line the base and sides with greaseproof paper and grease the paper.
  

• Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
  

• Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30 minutes.
  

• Place the candied peel on top of the cake and bake for a further 30 minutes or until a warm skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

This traditional Madeira cake recipe is perfect as part of the menu for an afternoon tea party. You may also like to check out my recipes for mini chocolate eclairs, Victoria sponge sandwich and Dundee Cake.

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