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–+ servings

EASY MADEIRA LOAF CAKE

Overhead shot of pink tabletop with napkin and Christmas baubbles, with platter serving Madeira loaf cake in the centre.
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 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Serving Size 10 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)

**for Cranberry orange version - see notes below

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

  • Bake for 30 minutes, then cover with 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. 
  • Madeira cake can be frozen for up to 3 months1. Wrap well in cling film/plastic wrap, then in a labelled food bag or air tight container. For best results, defrost the Madeira cake in the fridge overnight.

Notes

Overhead shot of pink tabletop with napkin and Christmas baubbles, with platter serving Madeira loaf cake in the centre.
* 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.
Close shot of front on of a golden loaf cake with red cranberry pieces, and orange zest and halves on a wooden board - cake Madeira.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.
Or, try the same cake batter and bake in a round 8"/20cm cake tin. (See above & before Recipe card for more photos).
See more Madeira cakes like Cranberry orange bundt below, or cranberry orange muffins.
Close shot of a slice of fresh cranberry orange Madeira bundt cake, with the fancy bundt cake to the background.
Try with my Home-made Plum Jam recipe. Or why not try my Lemon Curd or Fig Anise Curd recipe?
Try Mince Pie Bundt cake - a deep golden Madeira cake, layered with mincemeat.  Or, the classic Madeira loaf cake, pipe whipped cream on top & add some seasonal fruit like cherries (below).
Front on shot of white table with white crockery, coffee cups, backdrop and Madeira loaf cake with piped cream & cherries on top, surrounded by a red large napkin.
Please see the main recipe blog for more information.
To rate the recipe or leave feedback, please scroll all the way to the bottom of the main recipe post.  Thanks.
Reference:  freezing Madeira cake information from Freezeit.Co.UK-freezing-madeira-cake
Nutrition: I am not a qualified nutritionist, and all nutritional values are approximate.  Values based on 1 serving of 1 slice, from a yield of 10 slices per loaf cake, making the plain version, using all ingredients.  Make smaller or bigger slices, and these values will change.  All values calculated on website MyFitnessPal.com.
Nutrition Facts
EASY MADEIRA LOAF CAKE
Serving Size
 
1 Slice
Amount per Serving
Calories
334
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
112
mg
37
%
Sodium
 
297
mg
13
%
Potassium
 
57
mg
2
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.