Madeira Cake screams granny to me. It was her all-time favourite. Plain and simple, yet needing no bells or whistles to be the perfect accompaniment to a good cuppa. It is a moist, I would go so far as describing it as dense cake with a very subtle hint of cinnamon and lemon.
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| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
cake
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Ingredients
- 250 g butter at room temperature
- grated rind of half a lemon grated on the smallest holes of a box grater
- 1/4 tsp ground cinnamon
- 1 1/4 cups caster sugar
- 4 eggs at room temperature
- 3 1/4 cup plain flour
- 4 level tsp baking powder
- 3/4 cups milk
- 1 tbs chopped candied peel
- pinch of salt
Ingredients
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Instructions
- With an electric beater, cream the butter until smooth, add the lemon rind and cinnamon and gradually beat in the sugar until soft and light in colour.
- Add the beaten eggs one at a time, beating well after each addition.
- Sift the flour, salt and baking powder together and with a metal spoon, fold into the mixture alternately with the milk.
- Place in a well-greased and lined 20cm cake tin. Smooth the top and sprinkle with the candied peel
- Bake at 160° for about 1 hour and 10 minutes. Test in the centre with a skewer. If the skewer comes out clean, the cake is cooked. Leave in the tin for around half an hour before turning out onto a wire rack.
Recipe Notes
Madeira Cake will keep well in an airtight container for a few days
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