Easy Madeira Loaf Cake

By Caro

Madeira Cake is a classic British bake & also synonymous with New Year in Scotland. No Scottish New Year (or Hogmanay party), is complete without the addition of our Scottish shortbread and a slice of Madeira cake.  A very simple bake, and not too sweet, this cake is liked by all.

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slice of Madeira cake with apricot jam on white plate with bite & fork, on pale blue background, fancy knife and blue napkin.

**Bonus Fresh Cranberry & Orange Madeira Cake recipe variation included, (see Recipe Card notes)

Why Is It Called Madeira Cake?

Well, Madeira cake is believed to have originally been served with Madeira wine back in the 1700s, rather than it containing Madeira wine. Nor did it originate from Madeira, in Portugal.

Why Make This Madeira Cake?

There are many reasons why you would want to make this easy Madeira cake:

Madeira cake sliced, with fancy white knife on black slate board, on soft light blue background with small coffe cup, slice of cake and blue napkin.

1.Simple To Make

This is a super simple cake, beginner bakers could make it. Even kids could help with it. It pairs beautifully with Nutella chocolate spread!

2.No Special Equipment Required

No fancy baking equipment required, only the basics and if you don’t have a 2lb loaf tin, you can even make in a 8”/20cm round cake tin.

Madeira caked slice din background, with once slice on red and white tissue paper waiting to get wrapped, with bows and tags around it.

3. No Decorating Skills Needed

No decorating required, just eat as is, which is traditional. Or spread on your favourite jam or even lemon curd would be nice.

4. Ideal For Food Gifting

Great for food gifting, this Madeira cake transports well as the whole cake. Alternatively, wrap individual slices in baking/parchment paper, or for a festive feel, wrap in tissue paper and tie with ribbon and add a pretty label. Be sure to include on the label, instructions to store in an air-tight container.

Check out my Last Minute Food Gifting article.

Madeira cake slice sin background, on black slate board on pale blue background, with wrapping bows etc and a slice wrapped nicely in red and white tissue paper with a holly and berry decoration. — *Food gifting Madeira Cake for the holidays*

A Note On Ingredients For Madeira Loaf Cake

Ground Almonds

Madeira cake has the addition of ground almonds. This is not to be confused with Almond Flour in the States. Almond flour is a little finer. (See my photo below as a comparison of ground almonds to regular flour). The more coarse texture of the ground almonds, provides not only moisture from the nut oils, but also structure. And this is why it is included in lots of British cakes. Makes for a firmer and more close texture of cake, it is great for cakes with heavy fondant and in particular layer cakes. A closer substitute is Fine Almond Meal or not too fine an almond flour if you have it already..

Make Your Own Ground Almonds

If you can’t source ground almonds or Almond Meal, you can grind your own almonds, skin and all. There are YouTube videos on how to do this, but essentially you crush the almonds a little in a food baggie, and then process.

My comparison shot of 3 types of sugar on black slate - icing/powdered, caster and granulated in the UK. — *UK Icing Sugar, Caster Sugar & Granulated Sugar Compared.*

Caster Sugar

This Madeira cake recipe, like most British recipes, uses Caster Sugar as opposed to granulated sugar. The equivalent in the US is Extra/Super Fine Sugar. The finer texture of the sugar helps with the ‘creaming’ process between the sugar and butter to incorporate air into the batter. You can however make your own Caster sugar by simply grinding granulated sugar just a little, using a food processor. Note too that US granulated is slightly smaller a granule size than our granulated sugar. So don’t grind too much or you will make Icing/Powdered sugar. See Photo above of the 3 main sugars we use in the UK.

Madeira cake with 2 slices cut, up close, on black slate on top of pale blue background, fancy bread knife, and red berries.

Self-Raising Flour

This recipe uses UK Self-raising Flour, not to be confused with US Self-rising. The amount of baking powder in these are slightly different. I have also tested using Plain/All Purpose flour and added baking powder to get the correct rise. Amounts for that are given in the ingredient list below (note that all my recipes give alternative flour guidance).

Size Of Eggs

I use 4 eggs in this Madera cake, medium or large sized eggs. However, in the US the equivalent is Large – Extra Large so bear that in mind, as the eggs provide key protein as structure for the bake. Make sure too that the eggs are at room temperature. So if storing in the fridge, take out at the same time as your butter, which will also need softening and bringing to room temperature.

Now on to the full, detailed recipe for Madeira Cake. Experienced bakers can skip to the Recipe Card – an abbreviated version of the recipe. Which you can also print. Click below:

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Where I Buy My Ingredients

SLiced Madeira cake on black slate on pale blue background, with one slice on a white plate, with apricot jam, fancy bread knife, jam jar and blue napkin. — *Madeira Cake with Apricot* Preserve

All of the ingredients used for this cake were purchased in Aldi. I am not being sponsored by Aldi, but highly recommend not only their baking ingredients, but their equipment too. Items used in today’s bake included – Butter, Caster Sugar, Ground Almonds, Eggs, Lemons, Plain Flour, Baking Powder, Apricot Preserve (as seen in Photo above), and Frylight 1 Cal Butter Spray for greasing the loaf tin.

The Plum Jam is home-made. Try my Plum & Orange Jam recipe or Fig Anise Curd.

Easy Madeira Loaf Cake

Equipment

Digital Scales or Measuring Cups
Measuring Spoons
Stand/Hand Mixer
Sieve
2lb Loaf Tin (900g, 23 x 13 x 7cm/9 x 5 x 2 ¾ “)
Baking/Parchment Paper
Cake release spray, cooking spray, etc for greasing
Timer
Wooden Cocktail Stick
Cooling Rack

Ingredients

175g Butter – unsalted, cubed and softened.
(6 oz, ¾ cup)
175g Caster Sugar*
(6oz, ¾ cup Extra/Super Fine)
4 Medium – Large Eggs*
(US – Large – XLarge)
225g Self-raising Flour* (8 oz, 1 ¾ cups)
OR Plain/All Purpose Flour + 2 ¾ tsp Baking Powder)
50g Ground Almonds*
(1 ¾ oz, ½ cup)
2 tsp Lemon Juice (or ¼ tsp extract)
Variation – add 100g (3½ oz, 1 cup), fresh cranberries, (washed in warm water, pat dried & covered in 2 or 3 tbsp flour), 2½ tsp orange extract & zest of one orange or tangerine,

*See ingredient notes in paragraphs above.

Ingredients for madeira cake in their bowls.

Instructions For Madeira Cake

1.Begin by preparing the 2lb loaf tin (see above for dimmensions). Grease and line with baking/parchment paper cut to fit. See my Lining article on how to cut the paper with more photos, or refer to Photo 1 below. Alternatively, you can use an 8″/20cm round cake tin, and be sure to line up the sides too with some strips of paper. (From Photo 1 you can see I used a spray – Frylight 1Cal Butter spray, but often also use home-made lining paste – similar to cake release spray).

How to cut paper to fit a 2lb loaf tin, greasing and lining collage, photo 1. — *Lining a Loaf Tin*

2. Make sure your butter is softened and the best and quickest way to do this is by cutting into smaller pieces, about ½” (1.3cm). Not only does it incorporate into the bake easier, but a smaller surface area will soften and come to room temperature quicker. If you forget to take out in time, or are just short on time, try this hack I tried, for Softening Butter In About 12 Minutes. See Photo 2 below.

adding sugar to cubed cream then creaming together, photo 2.

3. Heat your oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4.

4. Once soft enough, add the butter to your mixing bowl, add in the sugar and beat till soft and fluffy and paler in colour. This is known as ‘creaming’ and helps trap air pockets in the mixture. This may take a few minutes depending on the power of your mixer. See Photo 2.

5 Next add in one egg at a time, mix just till combined, before adding in tbsp worth of your flour. Mix together. Repeat this until all 4 eggs are incorporated. See Photo 3 below.

Adding in egg to creamde d butter and sugar, then spooning in flour, collage, photo 3. — *Adding in the egg & flour gradually*

Sieving in flour over bow, then after mixing together, photo 4.

6. Add in the ground almonds & lemon juice & sieve over the flour (and baking powder if using). Mix a little by hand at first, or place a clean tea-towel over the mixer and mix until fully incorporated. Don’t over-mix, only mix until no flour is visible. The batter will be thick. See Photo 4.

7. Spoon the cake batter into the prepared loaf tin and level out as best you can with the back of a spoon. Give the cake tin a few taps on the counter/worktop to expel any trapped air. See Photo 5 below.

**Cranberry Orange Variation – have your warm water washed cranberries pat dried and covered in a few tbsp flour, before folding into the batter in 3 increments, with the extract & zest (holding back about a dozen to plac eon top of the batter).

Spooning batter into lined loaf tin then levelign off, photo 5. — *Placing Madeira cake batter in the loaf tin*

tin foil tent over cake tin, then removed and half bake cake, photo 6.

8. Make a tent with tin foil/aluminium foil, making sure the foil is raised up and not sitting on top of the batter. See Photo 6.

9. Pop in the pre-heated oven for 30 minutes. See Photo 6, right pic. Then remove the foil and bake for another 20 – 25 minutes until golden and a cocktail stick comes out clean of crumbs. If still not ready in the centre and has coloured enough, place the foil back on top and continue baking till another cocktail stick comes out clean of crumbs.

Leave To Cool

10. Remove from the oven and place on the cooling rack to cool down for about 20 minutes. See Photo 7 below. Then turn out the cake onto the cooling rack to cool completely. See Photo 8 below.

Madeira cake baked and cooling in tin, over cooling rack, on top of pale blue background, photo 7.

11. Slice with a sharp bread knife and enjoy as is or if you like something a little sweeter, spoon your favourite jam/preserve on top. Click to go to my Home-made Plum Jam recipe. Or why not try my Lemon Curd recipe?

12. Store left-overs Madeira cake in an airtight container – I use cake tins and the cake will be fine for about 3 days.

Madeira Cake ‘Crack’

Did your Madeira cake dome & crack along the middle? Then perfect! This should happen with a traditional Madeira cake recipe, and should have a slight crunch to the crust. My favourite as a kid was always the end slice!

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Madeira cake, out of tin & cooling over cooling rack, photo 8.

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2 New Recipes

If you like the recipe, look out for a new Madeira Cake version, coming very soon! In the meantime, try out my Cranberry Orange variation (see Recipe Card notes below)

More Scottish Bakes

Why not try my very popular Traditional Scottish Shortbread, or some other Christmas bakes?

Share The Love

Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobiles, and down the right-hand side on computers). You can even pin this to your own Pinterest page. Alternatively, you can print the abbreviated Recipe Card below. You could also leave some feedback if you like and rate the recipe – to do so scroll all the way to the bottom of the recipe post.

DIFFICULTY LEVEL: Easy, beginner

Madeira cake with 2 slices, on black slate board, on pail blue background, with berries, red napkin, tartin bow, whisky and labelled Tradional Madeira Cake. — *Madeira cake served for Hogmanay*

Abbreviated Version – Recipe Card

EASY MADEIRA LOAF CAKE

Overhead shot of a table with christmas decorations, and drinks and a black slate platter witha Madeira cake sliced.

Madeira Cake is a classic British bake & also synonymous with New Year in Scotland. No Scottish New Year (or Hogmanay party), is complete without the addition of our Scottish shortbread and a slice of Madeira cake. A very simple bake, and not too sweet, this cake is liked by all.

Caro @ Caroline’s Easy Baking Lessons

Prep Time 15

Cook Time 55

Total Time 1 10

Serving Size Slices

Equipment

Digital scales or measuring cups
Measuring Spoons
Stand/Hand-mixer
Sieve
2lb Loaf Tin (900g, 23 x 13 x 7cm/9 x 5 x 2 ¾ “ or 8"/20cm Round tin
Baking/parchment paper
Cake release spray, cooking spray, etc for greasing
Timer
Wooden Cocktail stick
Cooling rack

Ingredients

175 grams Butter – unsalted, cubed and softened. (6 oz, ¾ cup)
175 grams Caster Sugar (Extra/Super Fine Sugar, 6oz, ¾ cup)* See above
4 Med-Large Eggs (US – Large – XLarge)
225 grams Self-raising Flour (8 oz, 1 ¾ cups OR Plain/All Purpose Flour + 2 ¾ tsp Baking Powder) * See above
50 grams Ground Almonds (1 ¾ oz, ½ cup) * see above
2 tsp Lemon Juice (or ¼ tsp extract)

Instructions

Prepare Cake Tin

Begin by preparing the loaf tin. Grease & line with baking/parchment paper cut to fit. Alternatively, use an 8″/20cm round cake tin, and line up the sides too with some strips of paper.

Prepare Cake Batter

Heat your oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4. Once butter is soft enough, add to your mixing bowl, add in the sugar & 'cream' together.
Next add in one egg at a time, mix just till combined, before adding in tbsp worth of flour. Mix together & repeat this until all 4 eggs are incorporated.
Add in the ground almonds & lemon juice & sieve over the flour (and baking powder if using). Mix only until no flour is visible. The batter will be thick.
Spoon the cake batter into the prepared loaf tin, level out & give the cake tin a few taps on the counter/worktop.

Bake The Cake

Make a tent with tin foil/aluminium foil, making sure the foil is raised up and not sitting on top of the batter.
Bake for 30 minutes, then remove the foil & bake for another 20 – 25 minutes until golden and a cocktail stick comes out clean of crumbs. If the cake has coloured enough but is not ready, place the foil back on top and continue baking.
Remove from the oven & place on the cooling rack to cool down for about 20 minutes before turning out onto a cooling rack to cool completely.
Slice with a sharp bread knife & enjoy as is or if you like something a little sweeter, spoon your favourite jam/preserve on top.
Store left-overs Madeira cake in an airtight container – I use cake tins and the cake will be fine for about 3 days.

Notes

* Please see ingredient notes on the main recipe blog for alternatives.

Great for food gifting – transports well as the whole cake. Alternatively, wrap individual slices in tissue paper & tie with ribbon & add a pretty label. Be sure to include on the label, instructions to store in an air-tight container.

For a Cranberry Orange version, add 100g (3½ oz, 1 cup), fresh cranberries, (washed in warm water, pat dried & covered in 2 or 3 tbsp flour), 2½ tsp orange extract & zest of one orange or tangerine, & fold into the prepared batter, in 3 increments, holding back about a dozen cranberries to add to the top. Bake slightly longer.