Rich Madeira Cake Recipe
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
16 tablespoons (2 sticks) butter, softened
1 cup sugar
Grated rind of 1 small lemon
1 teaspoon vanilla extract
4 eggs
1 strip candied citron peel (optional)
Sift together the flour, baking powder and salt. Cream the butter with the sugar, lemon rind and vanilla until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the remaining flour.
Pour into a greased and lined 18 cm/7 inch round deep cake pan or a 1 kg/2 lb (9 X 5 X 3 inch) loaf pan. Place the citron peel on top, if using. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for 1¾ to 2 hours or until a skewer inserted into the centre comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
16 tablespoons (2 sticks) butter, softened
1 cup sugar
Grated rind of 1 small lemon
1 teaspoon vanilla extract
4 eggs
1 strip candied citron peel (optional)
Sift together the flour, baking powder and salt. Cream the butter with the sugar, lemon rind and vanilla until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the remaining flour.
Pour into a greased and lined 18 cm/7 inch round deep cake pan or a 1 kg/2 lb (9 X 5 X 3 inch) loaf pan. Place the citron peel on top, if using. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for 1¾ to 2 hours or until a skewer inserted into the centre comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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