Madeira Cake
From Bread, cakes, and biscuits, 1902
A 1 lb. cake takes about thirty-five minutes to bake, a 2 lb. size fifty minutes.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
caster sugar, the yolks and whites of nine eggs beaten separately, and loz. carraway seeds. Bake for an hour in a quick oven. This makes a very light cake, specially suitable for children, or persons with delicate digestions. Lunch. — 4oz. of butter or lard, 4oz. ground rice, 4oz. sultanas, Jib. of flour, one whole egg, 2oz. sugar, a tea- spoonful of baking powder, and enough milk to moisten it nicely. Bake in a buttered tin thirty to forty-five minutes. Serve plain, dusted with sugar. Madeira. — This is a really good trade recipe : Take lib. each of butter, caster sugar, and eggs (be sure and weigh these), l£lb. sifted flour, a teaspoonful of baking powder, and a little milk
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