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Thursday, November 18, 2010

Madeira Cake

Today I was itching - yes itching to bake something - something sweet. It needed to be simple because I am still learning to bake and difficult is way out of my league.
A little lemon zest - yum!

I was flipping through a cookbook I bought at Borders in the clearance section - you know those books that I don't think were ever meant to be full price.
the essentials of baking cookbook is the title - no author, so if I was homeschooling this would not be a living book. It is full of baking hints and recipes. 

It was made in Australia so some of the ingredients are foreign to me but all in all it is a good book.

As I flipped through I saw a recipe for Madeira Cake - so called because in Victorian England people drank Madeira wine when they ate it. 

I served it for dessert with my kids so no wine, just milk but I think it would be great at a brunch with coffee.

I added a lemon glaze which we thought it really needed. 

Madeira Cake
6 oz unsalted butter, softened (1 1/2 sticks)
3/4 cups caster sugar - I used regular but will be on the look out for this super fine sugar
3 eggs lightly beaten
2 tsp finely grated orange or lemon rind - I used an organic lemon and used the whole rind
1 1/4 cups self-rising flour, sifted
1 cup plain flour
2TBS milk

1. Preheat the oven to 315 degrees. Lightly grease a loaf pan (20x10x7cm or 8x4x2 3/4inches) I used the wrappers from my butter.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the rind and beat until combined. Transfer to a large bowl. Using a metal spoon, fold in flour and milk. Stir until smooth.
3. Spoon into the loaf pan and smooth the top. Bake for 45 minutes or until a skewer comes out clean. cool the cake in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Lemon Glaze
2 cups powdered sugar
lemon juice from 1/2 a lemon
splash of milk(raw if you can get it)
stir to combine and drizzle over cake - you might need to add more lemon juice or powdered sugar to get the correct consistency


  • This had great buttery lemon flavor but I must have cooked it too long as the top was a bit hard.
  • It was also a little dry tasting and that is why we added the lemon glaze.
  • I am totally making this again - would be great snack with coffee or wine.
  • The recipe said to cook for 50 minutes - I will try 45 next time. 
  • I was excited to use more of the self rising flour my 18 year old accidentally bought.
I am linking this to the following carnivals:
Dr, Laura's Tasty Tuesday's
Simple Lives Thursday
Fight Back Fridays  @Food Renegade
Ann Kroeker's Food on Fridays


    1. Looks like you did a great job baking, ma-dear! Ha ha ha. Kinda disappointed that there's no madeira in it, or on it, or around it (waiter!), but love the lemon glaze :)

    2. great cake, I have purchased many cookbook off the clearance racka nd been really suprised, love the lemon glaze


    3. I often find myself CRAVING the act of baking and when I do, I want simple and easy recipes that are bound to be delicious. This is definitely one of them! Great job.

    4. It is so bad when we get that kind of itch. :) I get that a lot as soon as the weather starts to get cold. My excuse to turn the oven is that it will keep the house warm and the tummy happy.

      I read somewhere doing a research about Pound cakes that they are related to Madeira cake. I had forgot about it until now that you posted the recipe.

      I am so glad you visited my blog.

      Take care an have a blessed Holiday!


    5. Mely - it does taste a bit like pound cake - I can see the similarities! Thanks -

      Christy (posting from a hotel so not signed it!)

    6. Christy - I love Madeira cake - it was probably the cake we had most often when I was a kid, so a real teaste of my childhood - never knew why it was call that though :-)

      Good job, too, for a "non-baker".


    7. Hi Christy! We have a family tradition of Rum cake which looks similar to this madiera cake. It is a bit difficult to get the baking time down right and sometimes it is too dry, but GLAZE can make up for a lot of that as you discovered! Yummy! Wanted to send you some lovin coming into thanksgiving and thank you so much for all your love, support and friendship. I count you as one of the treasures I have found on the web! all the best to you and your wonderful family for thanksgiving! Love! alex

    8. Sounds good and looks very pound-cake-y! I love simple things like this, and so does my son, who doesn't like chocolate-heavy desserts.

      Someone served something similar about two weeks ago for dessert when we were over for Sunday dinner. She added a glaze, as well, though it didn't soak in very well because it was truly a pound cake with a harder crust.

      Thanks for sharing your discovery!

    9. Hahha, lucky I never itch to bake cos I don't know how to bake!

    10. Great job Christy! You are learning to bake?? Could have fooled me :)

      Never even heard of madeira, but this looks great, and simple too.

      Thanks for sharing with Dr. Laura's Tasty Tuesday!

      Dr. Laura