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Madeira cake

29 May 2016 By Charlotte Pike Leave a Comment

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A really good Madeira cake is such a pleasing, delicious and nostalgic cake. Although it is such a simple cake, it is far from boring when made with the best ingredients. It absolutely must be made with pure butter and a great quality vanilla extract for the best flavour. I like to add a little lemon zest to cut through the richness. Seeds also work well here, either poppy seeds or even caraway seeds to make a traditional seed cake. Two heaped teaspoons of one or the other will be enough. 

This is an excellent cake to make as a present, or to serve to visitors, either with tea or coffee, or as a pudding, perhaps with some fresh berries and homemade ice cream. 

Above all, this is a most useful recipe for any cook to have in their repertoire and a great recipe for less experienced cake makers to start with. 

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Madeira Cake
2016-05-29 17:00:56
Yields 1
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
3858 calories
425 g
1096 g
220 g
51 g
134 g
910 g
5811 g
202 g
8 g
70 g
Nutrition Facts
Serving Size
910g
Yields
1
Amount Per Serving
Calories 3858
Calories from Fat 1936
% Daily Value *
Total Fat 220g
338%
Saturated Fat 134g
668%
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 58g
Cholesterol 1096mg
365%
Sodium 5811mg
242%
Total Carbohydrates 425g
142%
Dietary Fiber 9g
35%
Sugars 202g
Protein 51g
Vitamin A
141%
Vitamin C
13%
Calcium
117%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 250g salted butter, softened
  2. 200g golden caster sugar, plus 20g for sprinkling
  3. 1 tsp vanilla extract (I used Ndali)
  4. Zest 1 unwaxed lemon, finely grated (I use a Microplane)
  5. 3 large eggs, beaten
  6. 300g self raising flour
Instructions
  1. Preheat the oven to 170C/Gas Mark 3. Grease and line a 2lb/900g loaf tin with non-stick baking parchment paper. Set aside.
  2. Place the butter, sugar, vanilla and lemon zest into a large mixing bowl or stand mixer and beat well until light and fluffy.
  3. Add the beaten eggs and beat until incorporated into the mixture, followed by the flour, sifted in.
  4. Fold the thick batter together until all ingredients are evenly incorporated.
  5. Tip into the pre-prepared tin, smooth off and sprinkle with the extra caster sugar.
  6. Bake for 50-60 minutes in the pre-heated oven until well-risen, a rich golden brown and a skewer inserted into the centre comes out clean. Remove from the oven.
  7. Allow to cool in the tin for 20 minutes before carefully removing, peeling away the paper and allowing to cool fully on a wire rack.
  8. Serve just warm, or once cool.
  9. This cake freezes well and will keep for up to 5 days in a sealed box.
By Charlotte Pike
beta
calories
3858
fat
220g
protein
51g
carbs
425g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Baking, Recipes, Uncategorized Tagged With: Best cake, cake, Cake recipe, dinner party pudding, Easy cake, Madeira, Madeira cake, Madeira cake recipe, Pudding cake, seed cake recipe, Traditional cake

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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