These madeira cake slices can be used for several things: you can use them for afternoon tea or coffee; for dessert. If using for dessert, you can serve them with custard or ice-cream. You can also carry them in your lunch container and use them for snacking. I leave it to you, to decide what you want to do with them. Enjoy, Sunday, while it lasts.
Cherry Madeira Cake Slices
Preparation time: 10 minutes; Baking time: 30-45 minutes; Makes: 11 x 7 x 1.5 ( 28 x 18 x 4cm)
- 250g (9oz, 2 cups) all-purpose flour
- 2 teaspoons baking powder
- 175g (6oz, ¾ cup, 11½ tablespoons) butter, at room temperature
- 175g (6oz, 1 cup minus 1 tablespoons) fine sugar
- 2 small lime, zest (rind) or 1 lemon, zest (rind)
- 3 eggs
- 30-45ml (2-3 tablespoons) milk or buttermilk
- 1½-2 cups sliced cherries
- Pre-heat the oven to 350°F (180°C, Gas 4) ten minutes before baking. Grease and line the base of an 11 x 7 x 1.5 ( 28 x 18 x 4cm) cake tin (pan) with overhanging parchment (greaseproof paper). Sift the flour and baking powder. Set aside.
- Beat the butter, sugar and lime or lemon zest in a bowl until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add a tablespoon of the flour with the last egg to prevent the mixture curdling.
- Gently fold in the sifted flour in two batches. Add 2-3 tablespoons milk (buttermilk) to give a batter that falls slowly from the spoon, then fold in the cherries.
- Spoon the batter into the prepared tin and level the top. Bake on the middle shelf for 30-35 minutes, or until golden-brown o and a skewer inserted into the centre comes out clean.
- Remove from the oven, set aside to cool in the tin for 10 minutes, then transfer on to a wire rack to cool. Cut the cake into slices.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC) for 30 minutes.
Step By Step Photos
Spoon the batter into the prepared tin and level the top. Bake 30-35 minutes, or until golden-brown o and a skewer inserted into the centre comes out clean.Remove from the oven, set aside to cool in the tin for 10 minutes, then transfer on to a wire rack to cool. Cut the cake into slices.
This cake looks excellent but the cherries are missing from the ingredients list.
Omg thank you so much for noticing….I was in a great hurry when writing this post!!!!
Happy to help–we’ve all been there 🙂
I know. Thanks all the same. Have a great week!
You too 🙂