It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was named after Madeira wine, a Portuguese wine from the islands, which was popular in England in the mid-1800s and was often served with the cake.
INGREDIENTS
- 175 g /6 oz Unsalted butter, plus extra for greasing
- 175 g / 6 oz Caster sugar
- finely grated rind of 1 lemon
- 3 large eggs, beaten
- 115 g / 4 oz Plain flour
- 115 g / 4 oz Self-raising flour
- 2-3 tbsp brandy or milk
- 2 slices of citron peel
INSTRUCTION
Preheat the oven to 160’C /325’F / Gas Mark 3. Grease and line an 18-cm / 7-inch round deep cake tin.
Cream together the butter and sugar until pale and fluffy.
Add the lemon rind and gradually beat in the eggs. Sift in the flours and fold in evenly, adding enough brandy to make a soft dropping consistency.
Spoon the mixture into the prepared tin and smooth the surface. Lay the slices of citron peel on top of the cake.
Bake in the preheated oven for 1-1 1/4 hours, or until well risen, golden brown and springy to the touch.
Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
Making & Baking 