Simple Easy Madeira Cake Food

MADEIRA CAKE

Steps:

• Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
• Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
• Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
• Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
• Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
• To serve, decorate the cake with the candied peel.

MADEIRA LOAF CAKE

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.

EASY MADEIRA CAKE WITH A SUGAR CRUST TOPPING

Steps:

• Arrange a rack in the middle of the oven and heat to 325°F. Coat a 8x4-inch loaf pan with butter, then line the bottom and sides with a parchment paper sling.
• Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
• Place the butter, 1 cup of the sugar, and lemon zest in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
• Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition.
• Add the lemon juice and remaining flour mixture, then beat to combine. You should end up with a stiff batter that holds its shape. Spoon the batter into the prepared pan. Use a spatula to push the batter down into all the corners, then smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the cake.
• Bake until the cake is firm and golden-brown and a skewer inserted in the middle of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack before removing the cake from the pan.

VANILLA MADEIRA CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
• Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
• Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
• Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

EASY MADEIRA CAKE

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 CAKE

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.