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 because it's very firm and can withstand a lot of pressure. Heavy icings and fondant are not a problem.
This Madeira cake recipe does call for self rising flour. Make sure you have some on hand if you are going to try this one out.
You can find the written Madeira Wine Recipe below the video
Prepare one 8 inch spring-form pan or for a layer cake two regular 8 inch tins. Preheat the oven to 325 for convection and 350 for regular ovens. Prepare an 8 inch pan or pans of your choice and set aside.
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.
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History of Madeira Wine