Madeira cake







Cook Time

65-70 Min


  • 175g/6oz butter, softened
  • 175g/6oz caster sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons finely grated orange zest
  • 150g/5oz self-raising flour, sifted
  • 100g/4oz plain flour
  • 2 tablespoons milk
  • Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease a 20 x 10 x 7cm/8 x 4x 2 1⁄2in loaf tin, and line the bottom and sides with greaseproof paper.
  • Using an electric mixer, cream the butter and sugar in a small bowl until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Add the zest and mix through. Transfer to a large bowl. Fold in both flours and the milk with a metal spoon. Stir until smooth.
  • Spoon into the loaf tin and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely
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