Butter Madeira Cake Recipes

MADEIRA CAKE

Steps:

• Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base 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 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
• Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
• To serve, decorate the cake with the candied peel.

MADEIRA LOAF CAKE

Steps:

• 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it's too thick mix in a splash of milk.
• Tip the batter into the tin and smooth over the top. Bake for 55 mins - 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

BUTTER MADEIRA CAKE

Steps:

• Grease lined tin with melted butter.
• Sift flour and baking powder into processor and add all remaining ingredients.
• Run machine for 20 counts.
• Scrape down sides.
• Run machine for a further 30 counts.
• Transfer to prepared tin and spread evenly with a spatula. Bake at 160° C for 1 1/2 hours.
• Leave in tin 15 minutes before turning onto a rack.
• VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides.
• Orange Cake = omit vanilla.
• Add 1 tsp orange peel.
• Lemon Cake = Add 1 tsp lemon peel.
• Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides.
• Raisin Cake = Add 3 oz raisins after scraping down sides.
• Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.

MADEIRA CAKE

Steps:

• Preheat oven to 325°. Line bottom of a greased 8x4-in. loaf pan with parchment; grease parchment., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in lemon zest. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually add to creamed mixture., Transfer to prepared pan. Sprinkle with remaining 2 tablespoons sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

VANILLA MADEIRA CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
• Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
• Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

BEAT AND BAKE MADEIRA CAKE

Steps:

• Preheat oven to 350°F.
• Put all ingredients in a bowl and beat for 3 minutes- NO LONGER.
• Pour into greased loaf pan and bake for 40 - 55 minutes.