About this recipe:Soft, moist Madeira cake is lovingly infused with plump and sweet glacé cherries giving this classic sponge cake a lovely combination of flavours.
Makes: 1 cherry Madeira cake
175g unsalted butter, at room temperature
175g caster sugar
3 large eggs
1 teaspoon vanilla extract
220g self raising flour
1 teaspoon baking powder
zest of 1 lemon
150g glacé cherries
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
In a large mixing bowl, beat together the butter and the sugar until pale and fluffy. Beat in the eggs, one at a time, until well mixed followed by the vanilla extract. Sift in the flour then add the baking powder and mix well. Finally mix in the lemon zest and fold in the glacé cherries. Transfer to the prepared loaf tin and smooth the top.
Bake for 1 hour in the preheated oven or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool fully in the tin before removing and slicing.
Avoid opening the oven door to check on the cake until at least 45 minutes is up, this will help to prevent the cake from sinking in the middle.