Madeira Cake

This is an old-fashioned English cake which is always decorated with thin slices of candied citron peel. In the nineteenth century it was traditionally served with a glass of Madeira wine.

6-

8 oz. plus

1 teaspoon butter

8 oz. plus

1 tablespoon self-raising Hour, sifted

8 oz. plus

1 tablespoon castor sugar 5 eggs grated rind of 1 lemon juice of i lemon 3 strips of candied citron peel

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Grease a round 6-inch cake tin with the teaspoon of butter. Sprinkle with the tablespoon of flour and knock out any excess. Set aside.

In a medium-sized mixing bowl, cream the remaining butter and the 8 ounces of sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each egg.

Using a metal spoon, fold in the remaining flour. Stir in the lemon rind and juice.

Spoon the mixture into the prepared tin. Sprinkle with the remaining table- Madeira Cake is an old, traditional English tea cake, which is always decorated with strips of candied peel. spoon of castor sugar and place in the centre of the oven. Bake for 30 minutes.

Remove the cake from the oven and place the citron peel on top. Return the cake to the oven and continue baking for a further 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and turn it out on to a wire rack. Leave it to cool before serving or storing in an air- tight tin.

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