How to Make Madeira Cake

On October 8, 2013 by marrywear
Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on LinkedIn0Share on Reddit0

MADEIRA CAKE

A firm, moist cake, Madeira will keep for up to two weeks. Allow one week to decorate it and one for it to be eaten.

  1. Preheat the oven to 160℃/325℉/Gas 3. Grease and line the cake tin (pan) with baking parchment.
  2. Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
  3. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
  4. Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon. Add the flavoring, if using.
  5. Transfer to the lined bakeware and bake for the time given. Baking times will depend on your oven, the cake tin used and the depth of the cake. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the center will come out clean.
  6. Leave the cake to cool in tin then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.

Note: Carefully break each egg into a cup to prevent small pieces of eggshell falling into the batter.

Flavorings

Traditionally, Madeira cake was flavored with lemon, but it can also be made with other flavorings (flavorings are given for a six-egg quantity Madeira cake; increase or decrease the amount for other quantities):

Lemon Grated rind of 2 lemons

Vanilla 5ml(1 tsp) vanilla extract

Cherry 350g(12oz) glacé(candled) cherries, halved

Fruit 350g(12oz) sultanas (golden raisins), currants, raisins or dates

Coconut 110g(3 oz) desiccated (dry unsweetened shredded) coconut

Almond 5ml(1 tsp) almond extract and 45ml(3 tsp) ground almonds

Madeira Cake Quantity

Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on LinkedIn0Share on Reddit0

Leave a Reply

Your email address will not be published. Required fields are marked *