MADEIRA CAKE
This classic British Madeira cake is often served with Madeira wine, which is how it got its name. Similar to a pound cake, it is commonly flavored with lemon and can also be served with tea or other sweet liqueurs. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 304 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 100mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
EASY MADEIRA CAKE
Perfect with a glass of madeira or sherry, madeira cake is so good to have around at Christmas. As it's denser than the average sponge, it is also perfect for trifle.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin.
- Cream together the butter, caster sugar and clementine zest - you can do this either in a stand mixer or with hand-held electric beaters.
- Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well.
- Fold in the rest of the flour followed by the clementine juice - the texture will be slightly firmer than the dropping consistency you need for a lighter sponge.
- Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55-60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle - this is normal for a madeira cake.
- Remove from the oven and leave to cool in the tin before transferring to a wire rack.
MADEIRA LOAF CAKE
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8 slices
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397 calories, Fat 23.6 grams fat, SaturatedFat 12.3 grams saturated fat, Carbohydrate 39.5 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 1.4 grams fiber, Protein 6.3 grams protein, Sodium 0.6 milligram of sodium
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