Mini Madeira Prune Cakes with Madeira Sherbet and Syrup

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is a basic Madeira cake recipe, but with the addition of chopped prunes. The prunes give another flavour and also add moistness to the texture. This recipe doesn’t have to be for mini cakes; an 15 cm (6 in) cake tin can be used and the prunes can be left in or out.


  • 175 g (6 oz) butter
  • 175 g (6


Pre-heat the oven to 180°C/350°F/Gas Mark 4. Butter six pastry rings, 7.5 cm (3 in) in diamete