Cherry and Lemon Madeira Cakes - childhood favourites.

This is a real old family favourite my mother used to make a lot when I was a kid. She usually made the cherry version. Very irresistable especially just out of the oven! I thought to post the recipe as it is very quick and simple, and a real classic recipe.

The photo shows cherry madeira cake and lemon madeira, already tasted!

It is a variation on the Victoria sponge cake 4-4-4-2 ratio, as it has a slightly higher ratio of flour to butter and sugar. This makes for a more solid texture but it is nonetheless light and tasty, and keeps quite well for days in an airtight tin. Of course this rarely happens as it will be eaten pretty fast - perfect for morning and afternoon tea, when visitors drop in, relaxing with a cuppa watching telly or reading or knitting - or all three as I tend to do.

The Lemon Madeira is a variation with a tablespoon of lemon juice instead of the tepid water and some grated lemon rind added to the mixture, and this is a tangier less sweet tasting cake than the Cherry, but equally yummy!

Cherry Madeira Cake

Ingredients (for 2 loaf tin cakes)

• 12oz/375gm self-raising flour ( or plain flour and 2-3 teaspoons baking powder)
  
• 8oz/225gm butter


• 8oz/225gm sugar


• 4 eggs


• 1 teaspoon Vanilla Essence


• 2-3 tablespoons tepid water

Optional

• 200gm glacé cherries if making cherry cake
  

Method

Preheat oven to 190 degrees Centigrade/375 degrees Fahrenheit/Gas Mark 5.

Line 2 small or 1 large loaf tins with greaseproof paper.

1. Put everything except cherries into mixing bowl.

2. Using food mixer, mix thoroughly until smooth and creamy - a stiff dropping consistency.

3. Divide mixture between the two tins.

4. Bake in centre of oven for 30-40 mins until golden brown and a knife stuck in centre comes out dry and clean.

5. Cool on wire rack.

Cherry Cake variation

Prepare as above stage 1 & 2, then fold in cherries which have been washed to remove sticky glaze, dried and halved and dusted with flour.

This prevents the cherries from falling to bottom of cake.

Decorate top of cake with 8-10 of the cherries whole or halved.

Complete stage 3-5 as above.