Madeira Cake


  • 175 g butter
  • 175 g caster sugar
  • 3 eggs, lightly beaten
  • 225 g self raising flour , sifted
  • about 3 tbsp milk
  • pieces of candied peel

Cooking Process

  1. Line and grease a deep 15 cm/6 inch round cake tin.
  2. Cream the butter and sugar until light and fluffy.
  3. Gradually beat in the eggs , adding a little of the flour to prevent curdling.
  4. Carefully fold in the remaining flour and add enough milk to make a soft dropping consistency .
  5. Spoon the mixture into the prepared tin and lay the candied peel on top.
  6. Bake in a moderate oven for 1 1/4 — 1 1/2 hours or until the cake is firm to touch and a skewer inserted into the centre comes out clean.
  7. Leave the cake to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Madeira Cake

Bon Apetite!

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Madeira Cake