Madeira Cake

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Madeira Cake

Recipe Information
Source: I. Clapham Serves/Makes:1 8 inch cake Ingredients 5 oz (140 grm). butter or margarine 5 oz (140 grm). caster sugar (it's a fine sugar) 3 eggs 8 oz (224 grm). self-rising flour few drops of lemon essence thin slices of Citron peel (optional) Preparation Cream fat and sugar. Beat in lightly whisked eggs with a little flour. Add essence, then fold in the remaining flour. Place mixture in a greased 7-8 in cake tin. Bake in a moderate over; 350 degrees (175 C.) for about 1 1/4 hours. Place peel on top after half an hour in oven. Comments Taken from Bero Flour Recipe Book - 37th edition (British) In the recipe it gives 5 oz. as 125 g and 8 oz. as 200 g. I suppose as long as one or the other weight is used and mixed weights are not, then the recipe should be o.k.

Recipe Information

Source:: I. Clapham

Serves/Makes:1 8 inch cake

Ingredients

5 oz (140 grm). butter or margarine
5 oz (140 grm). caster sugar (it's a fine sugar)
3 eggs
8 oz (224 grm). self-rising flour
few drops of lemon essence
thin slices of Citron peel (optional)

Preparation

Cream fat and sugar.
Beat in lightly whisked eggs with a little flour.
Add essence, then fold in the remaining flour.
Place mixture in a greased 7-8 in cake tin.
Bake in a moderate over; 350 degrees (175 C.) for about 1 1/4 hours. Place peel on top after half an hour in oven.

Comments

Taken from Bero Flour Recipe Book - 37th edition (British)

In the recipe it gives 5 oz. as 125 g and 8 oz. as 200 g. I suppose as long as one or the other weight is used and mixed weights are not, then the recipe should be o.k.