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Easy Madeira cake

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 8

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.

By The Hairy Bikers

From The Hairy Bikers Home for Christmas

Shopping list

Ingredients

Method

  1. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin.

  2. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters.

  3. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well.

  4. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge.

  5. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake.

  6. Remove from the oven and leave to cool in the tin before transferring to a wire rack.