Cherry Madeira Cake
Easy madeira sponge loaf cake studded with cherries for a teatime treat.
Equipment
- Electric mixer - optional
- Large bowl
- Wooden spoon
- Colander or sieve
- Pastry brush
- Baking parchment or loaf tin liner
- 900g or 2lb loaf tin - 24X 12 cm or 9.5 X 4.5 inches
Ingredients
- 175 g butter soft
- 175 g caster sugar golden or white
- 3 eggs large
- 1 teaspoon vanilla extract
- 200 g flour self raising
- 50 g ground almonds
- 1 teaspoon baking powder
- 200 g glace cherries candied
- 1 teaspoon butter for the tin
Instructions
- Preheat the oven to 180 C/350 F/160 FAN/Gas Mark 4.
- Grease the tin with the teaspoon of butter and line with baking parchment.
- Wash the cherries, cut into halves and dry on kitchen paper.
- In a food mixer or large bowl, cream the butter and sugar together until very soft and fluffy. Beat in the vanilla extract.
- Beat the eggs individually and add them one by one to the cake batter, mixing well after each addition.
- Use a tablespoon of the flour to mix with the cherries and add the rest of the flour, baking powder and the ground almonds to the batter.
- Fold in the flour mixture with a metal spoon.
- Put half of the batter in the bottom of the tin and spread into a layer.
- Push half of the cherries in and repeat.
- Bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave it to cool for 5 minutes in the tin and then transfer to a cooling rack.
- Wait until the cake is completely cool before slicing.
Notes
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition
Calories: 264kcalCarbohydrates: 50gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 51mgSodium: 81mgPotassium: 70mgFiber: 1gSugar: 28gVitamin A: 101IUCalcium: 67mgIron: 1mg
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