Simple Madeira Cake Recipe

Madeira Cake Recipe

I think if I am asked to name my favourite cake it probably would be Madeira cake. I know that many people would consider it too plain or simple. But I love its soft and fluffy texture so much, that I am always ready to munch the whole cake in one go (though I have to restrain myself from doing so). And, it’s so easy to bake Madeira cake yourself. I usually make Madeira cake with glacé cherries to add a bit of twist to the recipe  and make the cake more fragrant and somewhat more fruity.

Unfortunately, it is not one of these cakes that can enjoy regularly as it is so full of butter and sugar and you cannot really substitute them. But as I’ve been so good with my sugar and gluten intake recently, I decided to treat myself with this lovely cake last weekend. It came out so delicious (how modest!) that I thought I should share the recipe on BYB&S.

Madeira Cake ingredients:

240g plain white flour, plus an extra tbsp for cherries’ coating and tin dusting.
2 1/2 tsp baking powder
180g butter (at room temperature!!!)
150g white caster sugar
2 tsp vanilla extract
4 eggs
200g glacé cherries

Preparation:

Cut cherries in quarters and rinse them really well to get rid off all syrup. Let them dry completely. Preheat the oven to 170°C. Butter 28×12 cm baking tin and sprinkle it with the flower. Sift the flour with baking powder twice and set aside. Beat butter, sugar and vanilla extract till light and fluffy. (VERY IMPORTANT: make sure that butter is soft, otherwise it will be oh-so messy…if you don’t have time to wait stick it into the microwave for 5 sec, but don’t do anything with cold, hard butter!!!) Add one egg and one tbsp of flour to the butter/sugar mixture and beat for one minute. Repeat it with the remaining eggs. Coat cherries in the flour and add to the batter. Put the batter in the tin and make sure that no cherries are sticking out as in the picture below, it will prevent cake from rising properly. So sink them into the batter.

Madeira cake preparationMadeira Cake

I bake the cake for around 1 hour, but you really want to keep an eye on it after it’s been in the oven for 45 min. Once it starts to look firm and has nice golden colour, it’s time to get a wooden stick and if it comes out clean, the cake is ready to go. I usually switch off the oven, open the oven door and leave cake inside for another couple of minutes to get used to cooler air. Than I take it out and let it cool for another 10 min before taking out of the tin.

And than you can enjoy it still warm with a cup of tea. But madeira cake does taste better the following day, so if you can resist the temptation you will love it even more!

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