Traditional Madeira Cake

    1 hour 55 minutes

    Cakes do not need icing and always taste great. In this cake, similar to a pound cake, it is the butter that gives it the rich taste it's well known for.

    113 people made this

    Serves: 14 

    • 8 eggs
    • 450g butter
    • 2 2/3 cups (535g) white sugar
    • 1/2 cup (120ml) milk
    • 1 teaspoon vanilla essence
    • 3 1/2 cups (500g) self raising flour

    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    1. Preheat the oven to 160 degrees C. Separate the eggs and and reserve the yolks. Beat the whites to stiff peaks.
    2. In a large bowl, cream the sugar and butter. Beat in the egg yolks. Stir in milk and vanilla essence. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites.
    3. Pour mixture into well greased large ring tin or loaf tin. Bake for 90 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (100)


    The recipe turned out great for me, a first time baker @38yrs.old,but i think it called for too many eggs. The first one I baked was good, but the second one could have won a prize. I used 6 eggs instead and used margarine instead of butter.  -  13 Aug 2007  (Review from Allrecipes USA and Canada)


    The batter was SOOO buttery. I knew this cake would be like heaven. I followed the recipe to the letter(except the bake time. It was done in about half the time). However, when I ate it after baking, it tasted more like cooked eggs. I really did not taste any butter. I think it was a waste of my egg and butter supply. Sorry, but I would not make this again.  -  21 Mar 2004  (Review from Allrecipes USA and Canada)


    A beautiful pound cake that would make Grandmother proud! I followed recipe as directed and it was beautiful. My Mother-in-law said it was better than her Mother made and she made the best!  -  05 Jan 2008  (Review from Allrecipes USA and Canada)