Recipes - Caraway Madeira Cake Recipe

Baking Summary

Baking Temperature: 180°C

Baking Time: 40-45 minutes

Mould Size: 10"

225 g/ 8 oz/ 1 cup butter, softened

350 g/ 12 oz/ 3 cups self-raising flour

75 g/ 6 oz/ 1 cup soft brown sugar

3 eggs, beaten

1 tbsp caraway seeds

grated rind of 1 lemon

6 tbsp milk

1 or 2 strips of citron peel

Grease and line a 900 g/ 2 lb loaf tin (pan).
In a bowl, cream together the butter and soft brown sugar until pale and fluffy.
Gradually add the beaten eggs, beating well after each addition.
Sieve (strain) the flour into the bowl and gently fold into the creamed mixture.
Add the caraway seeds, lemon rind and the milk and fold in until thoroughly blended.
Spoon the mixture into the prepared tin (pan) and level the surface with a palette knife (spatula).
Bake in a preheated oven, 160°C/ 325°F/ Gas Mark 3, for 20 minutes.
Remove the cake from the oven, place the pieces of citron peel on top of the cake and return it to the oven for a further 40 minutes or until the cake is well risen and a fine skewer inserted into the centre conies out clean.
Leave the cake to cool in the tin (pan) before turning out and transferring to a wire rack until completely cold.

	Caraway Madeira Cake Recipe

	Baking Summary Baking Temperature: 180°C Baking Time: 40-45 minutes Mould Size: 10" Ingredients 225 g/ 8 oz/ 1 cup butter, softened 350 g/ 12 oz/ 3 cups self-raising flour 75 g/ 6 oz/ 1 cup soft brown sugar 3 eggs, beaten 1 tbsp caraway seeds grated rind of 1 lemon 6 tbsp milk 1 or 2 strips of citron peel Method Grease and line a 900 g/ 2 lb loaf tin (pan). In a bowl, cream together the butter and soft brown sugar until pale and fluffy. Gradually add the beaten eggs, beating well after each addition. Sieve (strain) the flour into the bowl and gently fold into the creamed mixture. Add the caraway seeds, lemon rind and the milk and fold in until thoroughly blended. Spoon the mixture into the prepared tin (pan) and level the surface with a palette knife (spatula). Bake in a preheated oven, 160°C/ 325°F/ Gas Mark 3, for 20 minutes. Remove the cake from the oven, place the pieces of citron peel on top of the cake and return it to the oven for a further 40 minutes or until the cake is well risen and a fine skewer inserted into the centre conies out clean. Leave the cake to cool in the tin (pan) before turning out and transferring to a wire rack until completely cold. Baking Tips Citron peel is available in the baking section of supermarkets. If it is unavailable, you can substitute it with chopped mixed peel.

	More Recipes for Butter Cakes