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
Units
Scale
- 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
