Classic Madeira Cake – An old family recipe for a traditional British Madeira Cake, which is the perfect cake for afternoon tea, or when taken with a glass of Madeira. This was my Mum’s base cake recipe for most of her large cakes, such as orange cake, lemon cake, seed cake and birthday cakes for the family. 

British Heritage Cake Recipe

This classic British cake’s name has always intrigued me, a cake made with Madeira, that seemed a little unusual and not what you would expect from a tea time recipe. When I was in my early twenties, I discovered that in actual fact its name has nothing to do with the cake having Madeira IN it, but it was so named because society ladies a century or so ago would enjoy a glass of Madeira WITH a slice of this cake. Today I am sharing my family recipe for Classic Madeira Cake, as made regularly by my mum and grandmother. 

The cake was first listed as recipe in Eliza Acton’s cookbook, “Modern Cookery for Private Families” in 1845. In her book, Eliza says……

“A Good Madeira Cake: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry pounded and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven”

A classic Madeira cake is a dense cake with a very rich flavour; this is due to the cake being made with 100% butter and a mixture of plain and self-raising flour. The modern day recipe from the turn of the 20th century, calls for the lemon to be omitted and three slivers of candied peel are baked into the cake on top. Some recipes also add ground almonds, but I prefer the classic combination of butter, flour, eggs, sugar and candied peel. This was my Mum’s base cake recipe for most of her large cakes, such as orange cake, lemon cake, seed cake, cherry cake and birthday cakes for the family. 

Today’s recipe for Classic Maderia Cake is based on a recipe that my grandmother used to make from an old Be-Ro cookbook. I have increased the quantities to make a bigger cake that yields 12 slices, as this cake keeps very well and is an ideal cake to add to the school or office lunch box, as an occasional treat. It also freezes very well, and is the ideal foundation cake recipe for birthday cakes and other variations as I mentioned before, such as Queen cakes, seed cake, orange cake and cherry cake. By all means enjoy a slice of cake with an afternoon cuppa, or why not do as many a well-heeled Georgian lady did, and have a slice with a glass of Madeira!  Karen 

More BRITISH Cake Recipes:

A Vintage Recipe: Queen Cakes 

These classic British cakes or buns, have appeared in numerous old cookbooks and even on the popular television series “Larkrise to Candleford”, as well as in the book of the same name; they are the original “cup cake” and hide a guilty secret, as there is a goodly slug of brandy in them, which adds to their culinary charms! The addition of ground rice is optional, but I remember my grandmother adding ground rice to cakes, for a delicious added texture.

Coffee Walnut Cake

A delicious recipe for Coffee Walnut Cake, which I remember from my childhood, as my grandmother used to bake this, and it remains a favourite of mine.

Frosted Ginger Cake with Crystallised Ginger

A delicious frosted ginger cake, which is pretty enough to grace any tea time table! You can make the cake and freeze it before frosting it – just defrost overnight, and then add the frosting when it has completely defrosted.

Apple, Lemon and Elderflower Drizzle Cake

A beautiful spring show-stopper gateau-type cake that uses seasonal elderflower cordial with tart Bramley apples and lemon curd; the base cake mixture is a Victoria Sandwich, a British classic that works well with all of the other British ingredients and preserves.

Farmhouse “Teacup” Spiced Fruit Loaf Recipe

An old family recipe that was given to my grandmother by the local farmer’s wife in rural Northumberland; this delicious low-fat tea loaf is made with hot tea and Demerara sugar for an almost “toffee” like taste. It is studded with fruit and has a subtle orange flavour that is enhanced by the mixed spice. My mum has made this as a last-minute Christmas cake in the past, and it is always popular in the school or work lunch box, as well as for afternoon tea and picnics in the summer.

Orange Cream Cheese Cake 

A stunning fresh orange sponge cake with a tangy orange curd cream cheese frosting; this cake is perfect for all special occasions such a birthdays, mother’s day and Easter, as well as for Sunday afternoon tea. You can cut the two cakes in half for a multi-layered cake if you wish, the frosting will still be sufficient with thinner layers in-between each sponge layer. Makes 12 slices.

The Famous Drinking Chocolate Cake Recipe

The Famous Drinking Chocolate Cake is the result of passing around a recipe between friends, with each friend adding their own mark on the recipe! The original recipe was Anita’s recipe and is supposed to be quite old, which is borne out by the fact that the original recipe is in Imperial measurements. This “famous” cake is baked and served in its many guises at mutual friend’s parties, and my own addition to the recipe is the Galaxy chocolate filling and icing, as well as using Galaxy drinking chocolate and adding walnuts. This makes the loveliest, lightest and moistest chocolate sponge cake you have ever tasted! You can freeze the sponge cakes before icing.

 Sticky Ginger Marmalade Tea Loaf

A traditional British tea loaf made with ginger marmalade, spices and chopped walnuts. The sticky glaze keeps the loaf lovely and moist, and adds an extra marmalade zing to the tea loaf. Serve in slices with butter or a high quality spread, such as Clover Seedburst. Perfect for the school or office lunch box, picnics and afternoon tea. Can be frozen in slices, with greaseproof paper in-between each slice. Use any marmalade that you have to hand; grapefruit and traditional Seville orange marmalade is also delicious.

Royal Elderflower & Lemon Curd Butterfly Cakes 

Royal Elderflower & Lemon Curd Butterfly Cakes for a right Royal knees up…..lovely little cakes flavoured with elderflower liqueur and lemon curd, then topped with a dollop of clotted cream, dusted with edible gold for your Jubilee Street Party.