DOes anyone have a nice moist madeira cake recipe please. Used to use the Edmonds one but the new one in their book is no longer a moist one. Thankyou cheers Jen
petal1955,
Nov 20, 12:26am
MADEIRA CAKE WITH BUTTERY LEMON ICING 175g butter - softened 3/4 cup caster sugar 3 large eggs 1 3/4 cups self raising flour 3 tablespoons milk - full cream Zest 1 lemon
Lightly grease sides and line base with baking paper, a 20cm spring form tin. Using a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Sift flour then fold into creamy mixture along with milk and lemon zest. Spoon into cake tin. Level top. Bake at 180degC for 35-40 minutes. Now's the time to lick the spoon and bowl - the raw mix is yummy! Cool. Remove cake from tin and using a wet knife ice cake.
Buttery Lemon Icing
100g butter - softened 2 cups icing sugar 2 tablespoons boiling water - this will depend on lemon size. Juice 1 lemon Place all ingredients in a bowl. Beat vigorously until soft and creamy. ******************************- ***************************** Ingredients Madeira cake
250 g butter, at room temperature, chopped 2/3 cup caster sugar, plus extra, for sprinkling grated zest and juice 1 lemon 3 eggs 1 3/4 cups self-raising flour, sifted Preheat oven to moderate, 180°C. Lightly grease and line recess of eight mini loaf pans. In a large bowl, cream butter and sugar together, until light and fluffy. Beat in zest. Add eggs, one at a time, beating well after each addition. Add a little flour if mixture begins to curdle. Lightly fold in flour and lemon juice. Spoon evenly into recesses of each pan. Sprinkle with a little extra sugar (about 1 tablespoon). Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely ******************************- ******************************- ******************* 250g butter 250g sugar 4 large eggs 250g self-raising flour 125g plain flour 4 tsp lemon juice
1. Preheat the oven to 180C. Grease and line a 23cm cake tin with baking paper.
2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, and beat well after each addition.
3. Sift the flours together and fold into the creamed mixture. Fold in the lemon juice.
4. Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted in the middle comes out clean.
dilligaf_dah,
Nov 20, 3:47am
Thankyou so much petal, I had a recipe where the eggs were separated. with beatng the white and mixing the yolks with the cream butter etc when creamed. WIll try theses ones and see how I get on. Thankyou so much for answering. cheers Jen
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