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This Golden Butter Madeira Cake brings a soft crumb and balanced flavour that works for any occasion. It’s simple to prepare and easy to enjoy.
Golden Butter Madeira Cake is a soft, rich loaf cake with a tender crumb and classic flavour. Great for tea time baking, this easy homemade cake can be made plain or filled with fruit and nuts.
Classic Madeira Cake Recipe with Butter Oil and Soft Crumb Texture
Why you will love and enjoy this Golden Butter Madeira Cake
- Soft, buttery texture that slices beautifully every time
- Flexible recipe, add fruit or keep it plain
- Perfect with tea, coffee, or just as a simple treat
Golden Butter Madeira Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 18 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: England
Description
This Golden Butter Madeira Cake is soft, rich, and just sweet enough with a lovely buttery crumb. It’s the kind of cake you slice thick and enjoy with tea, maybe sneaking an extra piece when no one’s looking.
Ingredients
- 1/2 cup (125 g) butter, softened
- 1/2 cup oil
- 1 1/4 cups sugar
- 4 eggs, room temperature
- 2 tsp vanilla essence
- 1/8 tsp almond essence (optional)
- 3 cups Self-Rising flour
- 1 tsp baking powder
- 1 cup milk, room temperature
Optional add-ins
- 1 cup – 200 g dried fruit and nuts (apricots, prunes, dates, glazed cherries, pistachios, pecans)
- 1 to 2 tbsp flour (for coating fruit)
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease and line 2 loaf tins so nothing sticks later.
- In a large bowl, cream together the ½ cup butter, ½ cup oil, and 1¼ cups sugar until light and slightly fluffy.
- Add the 4 eggs one at a time, mixing after each one.
- Stir in the 2 tsp vanilla essence and 1/8 tsp almond essence if using.
- In a separate bowl, sift together the 3 cups Self-Rising flour and 1 tsp baking powder. This keeps the cake lighter and avoids lumps.
- Add the dry ingredients to the batter in batches, alternating with the 1 cup of milk.
- Start and finish with the flour. Mix gently, don’t overdo it, or you will end up with a dense cake.
- If using fruit, toss the 200 g dried fruit and nuts with 1 to 2 tbsp flour, then fold them into the batter. This helps stop them from sinking to the bottom.
- Divide the batter evenly between the prepared tins and smooth the tops.
- Bake for 55 to 65 minutes, or until a skewer inserted into the centre comes out clean.
- If the tops brown too quickly, loosely cover with foil near the end.
- Let the cakes cool in the tins for about 10 minutes, then turn out onto a rack to cool completely before slicing.
Notes
Created, prepared, tried, and tested by Preshana
Nutrition
- Serving Size: 1
- Calories: 329
- Sugar: 15.2 g
- Sodium: 23.3 mg
- Fat: 20.6 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 32.7 g
- Fiber: 1.7 g
- Protein: 5.1 g
- Cholesterol: 55.2 mg
A soft and buttery Madeira cake made with simple ingredients and an easy method. Perfect for tea time, this classic loaf cake can be made plain or with fruit and nuts.
Golden Butter Madeira Cake stands out for its soft texture and balanced flavour that doesn’t feel too heavy or overly sweet. It’s easy to make, flexible with add-ins, and delivers consistent results, making it a recipe worth baking again and again.
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