English Madeira Cake

english madeira cake

English Madeira Cake

5 from 1 vote
This cake does not itself contain Madeira wine but was originally made to eat accompanied by a glass of the fortified wine, lt has a firm, even but light texture. Seed cake is a variation that has, unaccountably, fallen from favour. Caraway seeds lend a slightly aniseed flavour.
Servings: 12 slices
Calories: 243


  • 6 oz butter
  • 6 oz caster sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • 4 oz plain flour
  • 4 oz self-raising flour
  • 2 tbsp fresh milk
  • 2-3 thin slices of citron peel


  • Grease and line a deep 18 cm (7 inch) round cake tin.
  • Cream the butter and sugar with the vanilla essence until pale and fluffy, then gradually beat in the eggs. Sift the two flours together and fold into the creamed mixture, adding a little milk if necessary to give a dropping consistency.
  • Turn into the prepared tin and bake at 180°C (350°F) mark 4 for 20 minutes. Arrange the citron slices across the top of the cake and return it to the oven for a further 40 minutes or until well risen and firm to the touch. Turn out and cool on a wire rack.
Calories: 243 kcal
Carbohydrates: 28 g
Protein: 4 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 72 mg
Sodium: 118 mg
Potassium: 42 mg
Fiber: 1 g
Sugar: 14 g
Vitamin A: 418 IU
Calcium: 15 mg
Iron: 1 mg
Cuisine British
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating