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–+ servings

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 minutes
Cook Time 55 minutes
Total Time 1 hour 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)

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.
Overhread shot of a golden cake loaf with red cranberry pieces, on a wooden board with crnaberries and orange halves, on a white table with xmas decorations, and title cranberry orange Madeira cake.
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.
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.
Try with my Home-made Plum Jam recipe. Or why not try my Lemon Curd or Fig Anise Curd recipe?
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.
White plateof square and finger shaped Scottish shortbread with cranberry and orange, on a white table with tea cups, pink napkin and Christmas decorations.
 
Try one of my  3 tradional Scottish shortbread recipes or the Cranberry Orange Pecan Shortbread above.