Madeira cakes improve in flavour and texture after one or two days, and so can be made in advance and wrapped tightly in aluminium foil until needed. This cake also freezes well. Madeira cakes are ...

Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of ...

Thanks to creamy butter and tart lemon zest, Madeira cake is dense in texture but light ... Line bottom of a greased 8x4-in. loaf pan with parchment; grease parchment. In a large bowl, cream ...

Pour into the lined loaf tin, then bake in the oven for 50–55 minutes until risen and the top is golden brown. Allow to cool slightly before slicing. Will says: “The humble madeira cake has ...

Pour over the warm cake and allow to cool completely in the cake tin. Grease and line a 2lb loaf tin and preheat your oven to 170°C. Beat the butter and sugar until it has turned a pale colour ...

Instead of using a Victoria sponge cake recipe, British chef James Martin recommends a more refreshing bake: Madeira cake. This simple sponge is typically free from heavy buttercream fillings and ...