what is the best recipe for homemade Madeira cake?

Answer 1

This one...i made this one up its so good.


Ingredients
175g/6oz butter, at room temperature
175g/6oz caster sugar
3 large eggs
250g/9oz self-raising flour
approx. 3 tbsp full-cream milk
1 lemon, zest only
1-2 thin pieces of candied citron or lemon peel, to decorate


1. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30 minutes.
4. Place the candied peel on top of the cake and bake for a further 30 minutes or until a warm skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

Answer 2

Madeira Cake
(Madeira cake tastes best if not eaten on the day it's made, so when cold, tightly wrap in foil and leave for a day or two.)
Ingredients
1 1/2 cup Flour
3/4 cup Sugar
1/2 cups Butter
1 tsp Baking Powder
1/4 tsp Lemon Zest
1 Large Eggs

How To Make
Using a mixing bowl, begin to cream the butter and sugar. When light and fluffy, start to stir in the lemon zest.
In a separate bowl, mix together the beaten eggs, baking powder and flour. Then add to the other mixture gradually while stirring.
Pour the mixture into a greased loaf pan.
Place in a preheated oven at 350 F until the Madeira Cake is baked.

Answer 3

Madeira Cake Recipe
Madeira Cake Recipe gives you an excellent cake for cutting into shapes or sculpting as it will not crumble when cut.

Ingredients
8 oz butter
grated rind of ½ lemon
10 oz caster sugar
5 eggs
13 oz plain flour
pinch of salt
1 rounded teaspoon baking powder
1 teacup milk
slice of candied citron peel
8-inch diameter cake tin

Method
Prepare the cake tin and set the oven at 350° F or Mark 4.
Cream the butter with the grated lemon rind in a bowl, add the sugar gradually and continue beating until the mixture is light and soft. Beat in the eggs one at a time, each with 1 dessertspoon of flour, and then sift the remaining flour with the salt and baking powder and fold into the mixture with the milk. Turn into the prepared tin and bake in pre-set oven for about 1½ hours.

After the first 30 minutes place the slice of citron peel on top of the cake, and after 1 hour reduce the heat to 325°F or Mark 3. To test if cake is done, press lightly with fingertips — it should spring back.