Moist Madeira Cake

    1 hour 25 minutes

    Madeira cake is a citrus butter cake originating in England. It is named after Madeira wine, which at the time of the cakes origin, was often served with the cake. This cake will keep for up to 4 days in an airtight container.

    10 people made this

    Serves: 12 

    • 175g butter, softened
    • 3/4 cup (165g) caster sugar
    • 2 teaspoons finely grated orange rind
    • 1 teaspoon finely grated lemon rind
    • 2 eggs
    • 3/4 cup (105g) self-raising flour
    • 2/3 cup (100g) plain flour
    • 1/2 cup (125ml) milk

    Preparation:15min  ›  Cook:50min  ›  Extra time:20min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease a 20cm round cake pan and line the base and sides with baking paper.
    2. Using an electric mixer, beat butter, sugar and rinds until light and fluffy. Add eggs, 1 at a time, beating after each addition. Fold in sifted flours and then milk, until just combined.
    3. Spoon mixture into prepared pan; bake for 50 minutes or until cooked when tested with a skewer. Stand in pan for 10 minutes before turning cake out onto a wire rack to cool.

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