All Easy Recipes. Cook all that you can cook. Madeira Cake
 
What You Need:            (To Make: one 9-inch loaf)
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  • 1 tablespoon plus ½ pound (2 sticks) butter, softened
  • 2 tablespoons plus 2 cups sifted all purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 5 eggs
  • 1 teaspoon grated lemon peel
  • ½ teaspoon double-acting baking powder
  • 1 tablespoon mixed candied fruit peel

    • How To Cook:
    1. Preheat the oven to 350°. Using a pastry brush, coat the bottom and sides of a 9-by-5-by-3-inch loaf pan with 1 tablespoon of the softened butter.

    2. Sprinkle the pan with 2 tablespoons of the flour, tipping it from side to side to coat it evenly. Then invert the pan and rap it on a table to remove any excess. Set aside.

    3. In a large bowl, cream the remaining ½ pound of butter and 1 cup of the sugar together by mashing and beating them against the sides of the bowl with a large spoon until light and fluffy.

    4. Then beat in the eggs, add the grated lemon peel, and continue beating until smooth. Combine the 2 cups of flour and the baking powder, and sift them into the egg-and-sugar mixture, ½ cup at a time, beating well after each addition.

    5. Pour the batter into the prepared pan, smooth the top with a spatula, and bake in the middle of the oven for 30 minutes. Sprinkle the candied peel evenly over the cake, and dust the entire surface with the remaining 2 tablespoons of sugar.

    6. Return the pan to the oven and bake for 30 minutes longer, or until a cake tester inserted in the center comes out clean. Let the cake cool for 5 minutes before removing it from the pan. Then allow it to cool completely on a cake rack.

    7. Madeira cake is served unfrosted, usually at afternoon tea. Its name derives from the traditional practice of serving it with a glass of Madeira.
    		 
    		 
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