Basic Madeira Cake
8 oz. (2 cups) plain (all-purpose) flour
2 level teaspoons baking powder
1/4 level teaspoon salt
6 oz. (3/4 cup) butter or margarine, softened
6 oz. (3/4 cup) castor (granulated) sugar Finely grated peel of 1 small lemon
(optional)
1 teaspoon vanilla essence (extract)
3 standard eggs
2 tablespoons (2 1/2 T) cold milk
1 strip crystallized citron peel (optional)
Pre-heat oven to warm (325°F, Gas Mark 3). Brush a 7 in. round cake tin (pan) or 2 lb. loaf tin (4 cup capacity oblong loaf pan) with melted fat. Sift together flour, baking powder and salt. Cream the butter or margarine, sugar, lemon peel (if used) and vanilla essence (extract) together until light and fluffy then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. Using a metal spoon, fold in the rest of the dry ingredients alternately with milk.
When eventually combined, transfer to the prepared tin (pan) and smooth evenly with a knife. Place a strip of citron peel (if used) on top of the cake. Bake in the centre of the oven for 1 1/2—1 3/4 hours or until well risen and golden, or until a cocktail stick etc. inserted into the centre comes out clean.
Leave in the tin (pan) for 10 minutes before turning out on to a wire (cake) rack. Carefully peel off the paper. Store in an air-tight container when cold.
