Madeira Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      50 min

Appears in

By Geraldene Holt

Published 2011

  • About

There are few plain cakes more pleasing than a home-made Madeira Cake. Its name derives from the nineteenth-century custom of serving a slice, mid-morning, with a glass of Madeira wine. By tradition the top of a Madeira Cake is decorated with curling strips of candied citrus peel.


  • 150 g / 5 oz butter
  • 150 g / 5


Cream the butter with the sugar until pale and fluffy. Beat in the eggs separately with the grated zest. Sift the flour with the baking powder and fold into the mixture with the milk. Spoon the mixture into the prepared cake tin, smooth level and arrange the strips of candied peel on top.

Bake in the preheated oven until the top of the cake is springy and a wooden skewer comes out clean