Madeira Cake is an English recipe similar to a pound cake. This recipe is very traditional and was meant to be enjoyed with a glass of Madeira Wine.
This cake is a great cake for shaping and cutting as it is very firm. It can withstand a lot of pressure so is good for heavy icings and fondant. It does call for self rising flour though so make sure you have some on hand if you are going to try this one out.
Just in case you need help with prepping your pans I have included this very short video of how I do it.
1-8 inch spring-form pan or for a layer cake two regular 8 inch tins.
Preheat the oven to 350. Prepare an 8 inch pan or pans of your choice and set aside.
Ingredients for the Madeira Cake
Using an electric mixer cream the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time followed by a spoonful of the self rising flour, and beat thoroughly.
Sift the remaining flours together. Fold gently into the batter using a rubber spatula. Try to retain as much volume as possible. Fold in the lemon juice, zest and vanilla.
Turn the mixture into the prepared pan or pans (if you are making two layers smoothing the top. Bake about 45-50 minutes until the cake shrinks slightly from the sides of the pan. let the cake cool in the pan for 5-10 minutes. Sprinkle wax or parchment paper liberally with sugar. Turn the cake out onto the paper. Remove the lining paper and let the cake cool completely
Classic White cake made with butter and egg whites. This one also has the yolks for a richer flavor. There are orange and lemon variations too.
There are several chocolate cake recipes on this website. the buttermilk one reigns supreme with the stout one a close second. Both are fabulous for a wedding celebration.