Madeira Cake

Ingredients

• 2 0z. Brown & Polson’s ‘ Patent” Corn Flour
• 34 OZ. 35 Paisley Flour
• 6 oz. Ordinary Flour
• 40z. Butter
• 5 oz. Castor Sugar
• 3 Eggs
• Pinch of Salt
• Y tea-spoonful grated Lemon Rind

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter a one-pound cake tin.

3. 3

   Beat the butter and sugar to a cream.

4. 4

   Beat up the eggs well.

5. 5

   Mix the ordinary flour and Corn Flour together.

6. 6

   Add a little of the flour mixture to the butter and sugar, beating well, then a little of the egg, and go on repeating till both egg and flour are used up.

7. 7

   Add the salt and grated lemon rind, and last of all the Paisley Flour.

8. 8

   Mix well and pour into the prepared cake tin.

9. 9

   Bake for one hour in a moderately heated oven.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 11. The excerpt below is the record exactly as published.

MADEIRA CAKE. 2 0z. Brown & Polson’s ‘‘ Patent” Corn Flour. 34 OZ. 35 Paisley Flour, 6 oz. Ordinary Flour. 40z. Butter, 5 oz. Castor Sugar. 3 Eggs. Pinch of Salt. Y tea-spoonful grated Lemon Rind

Cook this with the app: pantry check, scaling, and the assistant.