Raisin and Walnut Madeira Loaf

19 Oct

I think madeira cake is a must have in my recipe inventory and yet this is my first attempt, I guess I was always put off because it was a basic cake and not very interesting. I tend to go for new and exciting recipes and the madeira cake just somehow got left behind… But now I have tried it and oh I am kicking myself for leaving it this long. It is perfect, so moist and simple. Perfect with a cup of tea or with a fruit sauce and some custard. So versatile and it will forever stay in my must have recipes. I would recommend everyone to try this recipe! You could also add any flavorings such as lemon/orange zest, chocolate chips, cranberries, almond essence or anything you fancy.

Raisin and Walnut Madeira Loaf ( 2 x 2lb loaves)

250g butter, softened

200g castor sugar

200g plain flour

1tsp baking powder

1/2tsp salt

4 eggs

1tsp vanilla extract

4tbsp milk

1/2 raisins

water/whiskey/brandy

a handful of walnuts

1tbsp flour

  • Preheat the oven to 190ºc/375ºf and line 2 x 2lb loaf tins with paper cases.
  • Soak the raisins in water or brandy/whiskey for about 5-10mins to re-hydrate them.
  • Cream the butter and sugar in an electric mixer until pale and fluffy about 3-4mins, scrapping down the sides a couple of times.
  • Meanwhile, sift the flour, baking powder and salt into a bowl and set aside.
  • When the butter and sugar is creamed, add the eggs one at a time, beating well after each addition. The mixture may look curdled but it will be fine. Beat in the vanilla.
  • Fold in the flour mixture until fully combined.
  • Toss the raisins and walnuts in the tablespoon of flour and add to the  ix  along with the 4tbsp milk. Fold in until combined and divide the mix evenly between the 2 tins.
  • Bae in the oven for 30-40mins or until golden on top and when a skewer inserted in the centre comes out clean. You may need to cover it with a little foil if the top is brown but the cake is not finished yet. Enjoy!!
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