Madeira Cake

Ingredients

• 6 oz. butter
• 6 oz. castor sugar
• 9 oz. flour
• 4 large eggs
• i tea-sp. baking powder
• Grated rind of  lemon
• 1 or 2 strips of citron peel

Method

1. 1

   Put the butter into a basin, and beat it with a wooden spoon until of a light creamy consistency.

2. 2

   Sieve the sugar on the top, add the flavouring, and mix well together.

3. 3

   Beat the eggs in a separate basin until they are light and frothy, and add them to the creamed butter and sugar.

4. 4

   Mix well for a few minutes.

5. 5

   Sieve the flour and baking powder, and mix these very lightly but thoroughly into the other mixture.

6. 6

   Have ready a cake tin lined with paper, pour in the mixture, not more than half filling it, and bake in a moderate oven until the cake is well risen and feels firm to the touch.

7. 7

   When the cake has been in the oven about 20 minutes, place the strips of citron peel on the top.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 931. The excerpt below is the record exactly as published.

ated rind of 1 lemon. A pinch of nutmeg. 5 eggs. 1 tea-sp. baking powder. Sieve the flour and sugar into a basin, and rub in the butter until free from lumps. Add the sultanas cleaned and picked, the candied peel cut in fine shreds, the flavouring, and baking powder. Mix all these dry ingredients together, and make a well in the centre. Break the eggs into another basin, and beat them until they are light and frothy. Pour them into the centre of the dry in- gredients, and mix all together for a few minutes. Put the mixture into a lined cake tin, and bake in a moderate oven until the cake feels dry and firm to the touch. Time to bake, about li hours. Probable cost. Is. lOd. 2797. Madeira Cake 6 oz. butter. 6 oz. castor sugar. 9 oz. flour. 4 large eggs. i tea-sp. baking powder. Grated rind of \ lemon, or 3 or 4 drops of vanilla essence. 1 or 2 strips of citron peel

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