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Madeira loaf

  • 15 minutes
  • 35-40 minutes
  • Makes 1 loaf
Madeira loaf

A simple plain loaf that keeps well and remains moist.


  • 175 grams butter, softened
  • ¾ cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs, lightly beaten
  • ½ cup flour
  • ¾ cup self-raising flour
  • 1-2 tablespoons milk
  • glace peel to decorate, optional


  1. Preheat the oven to 180ºC. Grease and line the base of a medium (22cm x 9cm) loaf tin with baking paper.
  2. In a medium-sized bowl, beat the butter, sugar and vanilla essence until light and creamy.
  3. Gradually beat in the eggs a little at a time.
  4. Sift the flours together and gently fold into the creamed mixture with a slotted metal spoon. Add a little milk if necessary to give a cake batter of dropping consistency.
  5. Turn into the prepared cake tin and level off. Decorate with glace peel, if using.
  6. Bake in the preheated oven for 35-40 minutes until well risen, goden and a skewer inserted in the middle comes out clean.
  7. Allow the loaf to stand in the tin for 10 minutes before turning out onto a cake rack to cool completely. Keep in an airtight container.

Cooks Tips

Variations: - Decorate the top of the loaf with citrus peel, glace fruit or walnuts before baking. - Add the grated rind of 1 large orange. - Dust with icing sugar before slicing and serving.

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