madeira cake

Who doesn't love a lemon cake? Mary shows you how to make her simple all-in-one cake topped with candied lemon peel.

Lemon Madeira cake with candied peel

lemon

sugar

grams/3½oz caster sugar

butter

caster sugar

flour

grams/1¾oz almonds

eggs

unwaxed

Madeira cake is more robust than a normal sponge cake - perfect for soaking with a citrusy syrup and a drizzle of thin icing.

Zingy citrus Madeira cake

150 grams/5½oz caster sugar

grams/5½oz unsalted butter,

free-range eggs

200 grams/7 ounces self-raising flour,

salt

oranges,

orange,

lemon,

75 grams/2½oz caster sugar

150 grams/5½oz icing sugar

James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat.

Madeira cake

butter,

milk

lemon, zest only

citron

Fresh and unbelievably tasty, this frozen yoghurt cake is perfect for hot days with friends and family.

No-churn strawberry frozen yoghurt cake

Greek-style yoghurt

strawberry-flavoured thick Greek-style yoghurt

can sweetened condensed milk

(790 grams) rice malt syrup

unsalted butter

store-bought madeira cake, crumbled

tsp vanilla extract

strawberries

eggwhite

Strawberries, mint leaves and basil leaves, to serve

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Lemon Madeira Cake

butter (unsalted and softened)

raw caster sugar (plus extra for sprinkling)

lemon juice

Preheat oven to 170°C. Grease and line a loaf tin with baking paper.

Add butter, sugar and vanilla to the bowl of an electric mixer.

Beat on medium speed for 2-3 minutes until creamy and voluminous.

Add eggs one at a time and and beat for a couple of minutes until light and fluffy.

Add flour, lemon zest and lemon juice.

Beat briefly for 15 seconds or less until just combined and there are no dry, floury bits. Do not overmix. (or mix gently with a silicone spoon until just combined)

Spoon cake batter into the prepared tin. Smooth the top with the silicone/wooden spoon. Sprinkle the extra raw sugar over the batter.

Bake in the preheated oven for approximately 55 minutes until golden and cooked through the middle when tested with a thin wooden skewer.

Remove from the oven andallow to cool completely in the tin. Remove from tin. Slice and enjoy.

Make the most of your Christmas leftovers. Grab a mango and pineapple to whip up this exotic Christmas pudding trifle.

Easy Christmas pudding trifle

250 grams/9 ounces madeira cake, sliced

100–150 milliliters/3½–5fl oz ginger wine

250 grams/9 ounces Christmas pudding,

mango,

500 milliliters/18fl oz quality custard

tbsp icing sugar

300 milliliters/10fl oz double cream

orange, pared zest only

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.


Easy Madeira cake

250 grams/9 ounces butter, softened,

clementines,

300 grams/10½oz plain flour

tsp baking powder

tbsp caster sugar, for the topping

Love fairy bread? You'll adore our easy 5 ingredient fairy bread balls!

Fairy bread truffle balls

store-bought madeira cake,

white chocolate, chopped

(2 cups) icing sugar

50.00 gm boiling water

(1 cup) hundreds and thousands (or sprinkles of your choice)

Step 1

Process the madeira cake in a food processor until coarse crumbs form. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until smooth. Add the cake crumbs and stir to combine.

Step 2

Roll level tablespoons of mixture into balls, squeezing firmly as you roll. Place the hundreds and thousands on a plate.

Step 3

Combine the icing sugar and boiling water in a small bowl. Use 2 forks to carefully dip a truffle into the icing to coat. Tap forks on side of bowl to remove excess (you only need a very thin coating). Carefully roll in hundreds and thousands to coat. Transfer to a tray. Repeat with remaining truffles, icing and hundreds and thousands. Set aside to set. Place in an airtight container and store in the fridge for up to 3 days.

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Today&#x27;s recipe is one my grandmother used to make regularly, Victorian Seed Cake.

It was always on the tea time table, and was often served buttered, which made it even more delicious.

It&#x27;s based on a traditional Madeira Cake recipe, but with candied peel and caraway seeds added.

Seed cakes were extremely popular during the Victorian era, and indeed Mrs Beeton shares a recipe called A Very Good Seed Cake, in her book of Household Management.

We all love seed cake - the aniseed flavour of the caraway seeds marries so well with the light sponge and subtle spices. 

Our family recipe for Victorian Seed Cake always includes candied peel, which makes the cake moister. 

I hope you enjoy this recipe as much as we did last Sunday, for my Tea Tray Supper.

The cake keeps well in an airtight cake tin for up to a week.

Victorian Seed Cake

butter, softened

vanilla extract

• 3 large eggs, beaten

self-raising flour

plain flour

• A little milk to mix

caraway seeds

candied peel

Growing up my mum always baked with us, and we’d often make cupcakes with red and green glacé cherries. Or, whenever we were sad, she’d make us a warm madeira cake. This is a love letter to my childhood and how my mum shows she cares – and now I do this for my girls.

Cherry madeira cake

175 grams/6 ounces unsalted butter,

glacé cherries, halved

150 grams/5½oz plain flour, plus 1 tbsp

tbsp milk

An easy Madeira cake recipe made in a loaf tin! A simple and classic British bake that&#39;s perfect with a cup of tea.

Easy Madeira Cake Recipe

Butter

Sugar

Eggs (large)

tsp Vanilla Extract

Lemon (zest of whole lemon

200 g Self Raising Flour

g Flour

Preheat the oven to 170°c (150 fan/ Gas 3/ 320F) and grease and line a 2lb (900g) loaf tin with baking paper.

Cream together the butter and sugar in a large mixing bowl with a wooden spoon until pale and fluffy.

Beat in the eggs one by one to prevent the mixture from curdling, and mix in the lemon zest, lemon juice, and vanilla extract.

Fold in the flours and mix until you have a thick smooth batter.

Pour the batter into your prepared 2lb loaf tin and bake for 55 minutes - 1 hour, or until a skewer comes out clean. Allow the cake to cool for 15 minutes before running a knife around the edge of the tin and removing it to a wire rack

This madeira cake was perfect for brunch with my girlfriends! Light and fluffy and delicious! Can't wait to make it again.

This cake should go into my oven soon and then it would accompany my coffee. Many thanks for sharing this recipe Beth. :)

I always love a good pound cake, so it is a no surprise that I am in love with this cake too.

The flavor and texture of this cake was wonderful. Thanks for the recipe!

This loaf cake looks so light and fluffy. Perfect with tea or coffee.

I love Madeira cake - it brings back memories of my Irish childhood. I would eat a thick slice of cake with a cold glass of milk as soon as my mother said the cake was cool enough for cutting. Thank you for a wonderful recipe.

Christmas celebrations are not complete without a classic trifle. This stunning dessert recipe features layers of madeira sponge, fruit jelly, custard and cream

Classic sherry trifle

frozen summer fruit (raspberries, blackberries, red and blackcurrants)

leaf gelatine

custard powder

1½-2 madeira cakes

tbsp sherry

double cream

amaretti biscuits to serve

Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.

Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.

Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Keep the remaining liquid.

Squeeze excess water from the gelatine, add to the hot fruit syrup reserved from the pulp above and stir to dissolve. Cool, then chill until on the point of almost setting.

Make the custard according to pack instructions with 75g custard powder, 1.2 litres milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.

Pile 1½-2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.

Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.

When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.

Whip 300-450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Top 12 madeira cake recipes from across the web

The most viewed madeira cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Madeira cake with candied pee...

Zingy citrus Madeira cake

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Easy Madeira cake

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Victorian Seed Cake

Cherry madeira cake

Easy Madeira Cake Recipe

Classic sherry trifle

Top 12 madeira cake recipes from across the web

The most viewed madeira cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Madeira cake with candied pee...

Zingy citrus Madeira cake

Madeira cake

No-churn strawberry frozen yoghurt ...

Lemon Madeira Cake

Easy Christmas pudding trifle

Easy Madeira cake

Fairy bread truffle balls

Victorian Seed Cake

Cherry madeira cake

Easy Madeira Cake Recipe

Classic sherry trifle

The most viewed madeira cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine