English Madeira Cake Recipe

Step by Step Method

Step 1

Adjust oven rack to center of oven - important! Preheat the oven to 350 degrees F. Butter an 8x4 loaf pan (a larger pan will yield a shorter, less beautiful loaf). Dust with fine, dry bread crumbs. (Note: use plain, store-bought bread crumbs and run them through the food processor until a bit finer in texture, but not a powder). Turn pan upside down and tap to remove excess crumbs. Set pan aside.

Step 2

Sift together the flour, baking powder and salt. Set aside.

Step 3

In the small bowl of an electric mixer, beat the butter until it is soft. Add the vanilla and sugar and beat at high speed for 5 minutes until pale and soft. Scrape the sides occasionally.

Step 4

Add the eggs, one at a time, beating until each addition is incorporated. Then beat again at high speed for 5 minutes more until the mixture is a very pale cream color and almost liquid.

Step 5

Transfer the mixture to the large bowl of the electric mixer. On low speed, add the sifted dry ingredients in three additions alternately with the milk in two additions. (dry, milk, dry, milk, dry). Remove from the mixer, stir the grated rind in by hand, then turn into the prepared pan. Smooth the top. The batter should be about a half inch from the top of the pan.

Step 6

Bake for 70 minutes, or until a cake tester comes out clean and dry. If you used a larger pan, the cake will be thinner and it will take less time. About 50-55 minutes in a 9 inch loaf pan.