Best Madeira Cake Recipes

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.

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.

SIMPLE EASY MADEIRA CAKE

Steps:

• Preheat oven to 170ºC/150ºC Fan/gas mark 3/325ºF
• Cream the butter and sugar, and add the lemon zest and juice
• Add the eggs a couple at a time with half of the flour each time
• Transfer to a loaf tin (make sure you line and butter it)
• Sprinkle a tablespoon of caster sugar over the top before putting it in the oven to bake. Bake for 1hr 15mins or until cake tester comes out clean.

BEAT AND BAKE MADEIRA CAKE

Steps:

• Preheat oven to 350°F.
• Put all ingredients in a bowl and beat for 3 minutes- NO LONGER.
• Pour into greased loaf pan and bake for 40 - 55 minutes.

OLIVE OIL AND QUINCE PASTE MADEIRA CAKE

Steps:

• Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity).
• Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil).
• Stir in the flour, cinnamon, salt and baking powder.
• In a separate bowl, whisk together the oil, eggs and orange juice.
• Beat the wet ingredients into the dry ingredients until you have a smooth batter.
• Spoon a third of the batter into the loaf tin and scatter over about half the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.
• Bake for 10 minutes then dot more quince paste over the top.
• Bake for a further 30 minutes or until it's well risen and a skewer comes out clean when inserted into the cake.
• Remove from oven and allow the cake to completely cool in the tin.
• Dust the top with icing sugar and serve with a dollop of marscarpone and fresh orange slices. Store the cake in an airtight container (it'll keep for a week).

LORI LECKMAN'S LEMON-MADEIRA CAKE

Steps:

• Preheat oven to 325 degrees.
• Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
• Cream the butter and sugar until light and fluffy. Combine flour and baking powder.
• Beat the eggs. Add eggs gradually to the butter, beating well with a wooden spoon. If the mixture shows signs of curdling add a spoonful of flour.
• Gradually mix in the almonds, lemon peel and lemon zests. The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
• Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour. Test by inserting a warm knife in the center: if it comes out clean the cake is done. Let the cake cool in its tin.

MADEIRA CAKE

Steps:

• Preheat oven to 300*. Grease loaf pan.
• Cream butter and sugar until fluffy.
• Add eggs one at a time.
• Add lemon juice and zest.
• Mix together flour and baking powder.
• Toss fruit with 2 tsp of flour, and fold into batter.
• Bake for 1 hour, or until cake tests done.

BUTTER MADEIRA CAKE

Steps:

• Grease lined tin with melted butter.
• Sift flour and baking powder into processor and add all remaining ingredients.
• Run machine for 20 counts.
• Scrape down sides.
• Run machine for a further 30 counts.
• Transfer to prepared tin and spread evenly with a spatula. Bake at 160° C for 1 1/2 hours.
• Leave in tin 15 minutes before turning onto a rack.
• VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides.
• Orange Cake = omit vanilla.
• Add 1 tsp orange peel.
• Lemon Cake = Add 1 tsp lemon peel.
• Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides.
• Raisin Cake = Add 3 oz raisins after scraping down sides.
• Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.

MADEIRA POPPY SEED CAKE

Steps:

• Reserve 1 tablespoon of the poppy seeds for garnish, if desired. Grease a 10-inch bundt pan or spray with non-stick cooking spray.
• Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl. Beat 3 minutes.
• Pour batter into prepared pan. Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not overbake - start testing at 40 minutes.
• Let the cake cool in the pan, then invert onto a serving plate. Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.

MADEIRA CAKE

Steps:

• Preheat oven to 170C/325F/Gas 3. Grease a 23 x 13 cm loaf tin
• With an electric mixer, cream the butter/margerine, adding the sugar 2 tablespoons at a time until light and fluffy. Stir in the lemon rind and the vanilla
• Add the eggs 1 at a time, along with a tablespoon of the flour, beating for 1 minute after each addition
• Sift over the flour and baking powder and stir until just combined.
• Pour the cake mixture into the tin and tap lightly. Bake until a metal skewer inserted in the middle comes out clean, about 1 1/4 hours
• Allow to cool in the tin on a wire rack for 10 minutes, then turn out and allow to cool completely

MADEIRA CAKE

Steps:

• Heat the oven to 180c/350f/gas mark 4. Grease a 18cm (7 inch) cake tin.
• Cream butter and sugar, beat in lightly whisked eggs with a little flour.
• Add essence, then fold in the remaining flour.
• Bake for about 1 1/4 hours. Place peel on top after half an hour in the oven.