Madeira Cake

Madeira Cake is a staple in traditional English baking. Madeira Cake has a firm but a wonderful light texture. Madeira Cake does not get its name from the Madeira Islands but instead from Madeira wine which was popular in England during the time of its creation. This cake is great for serving at tea parties or gatherings as its firm texture allows it to be sliced neatly and topped with butter, jam or cream.

The Ingredients:

125g Butter
125g Silver Spoon® Caster Sugar
2 Eggs
3tbsp Good Quality Dark Rum
170g NEILL’S® Self Raising Flour
60g Cornflour
1tsp Nielsen Massey Vanilla Extract
1tsp Baking Powder
2tbsp Milk

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Spatula
Loaf Tin

The How-To:
Preheat oven to 180c.
Cream the butter and sugar together until smooth in consistency.

 

Beat in the eggs one at a time until combined.

 

Beat in the vanilla extract and rum one tablespoon at a time.

Transfer the creamed mixture to a separate bowl.
Sieve in the flour, cornflour, baking powder into the creamed mixture and fold together.

 

Fold in the milk until the ingredients are evenly combined.

 

Pour the cake batter into a standard loaf tin and bake in the centre of the oven for 30 mins or until a skewer inserted comes out clean.

Allow to cool for 5 mins in the tin before turning out onto a wire rack to cool completely.
Slice and serve however you wish with a nice cup of tea.

You’re Done!

bakingbar

BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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