Madeira cake was the first recipe that I learned off by heart. That might explain why it’s taken me almost two years to add it to my blog. I just don’t ever think about it. It comes as second nature to me to say in my head “6, 6, 8 and 3” – that’s the measurements in ounces for butter, sugar and flour plus the number of eggs.
This may seem like a very basic recipe but believe me, it’s delicious. In fact, I won a prize at our local agricultural show for best Madeira cake. I was chuffed and your should feel privileged that I’m share the award winning recipe with you 😉
Hope you enjoy!
6oz softened butter
6oz caster sugar
1 tbsp vanilla essence
8oz self-raising flour
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, plus the vanilla essence.
Fold in the flour until completely incorporated but do not over mix.
Transfer the mixture to the prepared cake tin and bake in the preheated oven for 45-50 minutes. Remove from the tin and allow to cool completely on a wire rack before cutting.