Rich Madeira Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is the best of all fruitless cakes if eaten fresh. When stale it should only be used up in trifle. Delicious eaten in a sunny garden in the middle of the morning with a glass of sherry or madeira. This is from an eighteenth-century collection. The recipe was headed ‘Madeira or Sweet cake’.


  • 8 oz. (240 g.) butter
  • 8 oz. (240


Use an 8-inch (20-cm.) cake tin.

Cream the butter and sugar very well. Add the beaten eggs a little at a time. Sift the flour with the salt and add gradually. Stir in the lemon rind. Beat in the ju