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Cherry Madeira Cake
Cherry Madeira Cake
Cherry Madeira Cake a perfect delicious moist Madeira – lovely! It’s so quick and easy – why not have a go? It is one of the most popular recipes on the blog, it’s such a classic and so simple – I love it! A real teatime treat – that’s if you can wait until teatime!
So why is it called a Madeira Cake – well according to Wikapedia – it is a rich sponge cake that, contrary to its name, does not include Madeira, nor did it originate from the Madeira Islands. Historically, it was a popular cake to serve alongside glasses of the fortified wine in the 19th century in England.
And if you do decide to have a go at my Cherry Madeira Cake recipe then please drop me a note below the recipe, I love to hear your comments
Thanks Cx
Kitchen Kit
You lovely peeps have started to ask me about kitchen kit. Well you need to know I use the below stand mixer! It’s quite an investment HOWEVER I love it and I know I will have it for life. I see it as my essential piece of kit. I also have lots of the attachments which I can talk about soon in another post Especially the pasta attachment ! Personally I believe this is the best stand mixer on the planet – but that’s just my view!
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Ingredients
- 175g Butter, at room temp
- 175g Caster sugar
- 3 large Eggs
- 1 teaspoon vanilla extract
- 220g Self Raising Flour
- 1 teaspoon Baking Powder
- 150g glacé Cherries
Preparation Method
Double the mix for 2 – one will never be enough…..
- Pre-Heat the oven to Gas 5 / 190C
- Grease and line a 2lb / 900g loaf tin – I use those loaf liners they are fantastic
- WASH your Glace Cherries under the tap, dry and then roll lightly in self raising flour – you don’t want sinking cherries!
- Cream your butter and sugar until light and fluffy.
- Add one egg at a time beating well, don’t worry if it curdles a little just keep mixing and add a tablespoon of the flour. Then add the Vanilla extract!
- Then add the baking powder and flour, mix well
- Finally tip in the flour rolled cherries – mix through
- Pop mix into tin, smooth top and bake on the middle shelf for approx. 1 hour – watch the top make sure it doesn’t burn – if it browns too quickly pop a piece of foil loosely over then top
- Test with a skewer – if it comes out clean its baked
- Remove from oven and cool on a wire rack! Then enjoy with a cuppa!
Comments
PRINT ME
Margaret Lothian says:
Absolutely in love with this cake and my friends keep asking me to make it. Problem is when I printed the recipe I can't read it because of the black background. Could you please put the recipe on a light colored background ? I would really appreciate it.Clare x says:
Hi Margaret - I look into it! Glad you love the recipe CxPaula J says:
Great for a last minute bake! So simple and easy with a flavour everyone will be happy with. Cherries give a lovely moistness when eaten too :) Must try again soon as my cherries sank! Mum reckons I didn't leave enough flour on them....xxClare x says:
Wash them- flour them lovely X Glad you loved itNicole says:
The recipe is not readable when printed out because of the black background. Such a shame.Clare x says:
Hi Nicole if you use the "Print Me' button all the colour had been stripped out so it's perfect for printing CxAnonymous says:
Can you make this plain without cherries and can you add anthing elseClare x says:
Yes of course you can - no problem - add some orange zest - lovely Orange Madera CxSeb says:
Great recipe and tastes very good indeed. I might try it as muffin cakes. My cherries did sink though ¯\_(ツ)_/¯Clare x says:
Did you wash and roll? and made sure your batter wasn't too loose? :-(Seb says:
Hi Clare, I did wash and roll but maybe my cake batter was a bit slack. I love cherry cake so I will have another try.Karen says:
Probably the best cake recipe I've ever used! Delicious! Cooked through perfectly, really chuffed!Teresa O'Keeffe says:
Hav just tried your cherry cake and it is so easy and deliciousCollina says:
Made this cake . It was awesome. Perfect...brought back so many memories. Thank youCharles sinclair says:
Nice cake and flavour but cherries sank.Denise says:
Put a few cherries to one side and when the mixture is in the tin put them on the top just before it goes in the oven.Ebba says:
I was wondering how long in the oven it I were to make these as individual cupcake sized cakes? Planning on making jam filled snowball (covered in coconut)cakes with them.Clare x says:
Sound amazing - I would say 20 minutes and keep checking! I'd love to hear how you get on CxWendy Coleman says:
I removed syrup from cherries with paper towel, and halved them....no sinking. I imagine washing them may allow water to "hide inside" and cause the to sink.Sally says:
Made this Thursday. Making it again as so good.Clare x says:
Great to hear!!Bev says:
I have made this with cherries & also with choc chips both go well & lovelyMelanie Morris says:
Lovely cake, made it twice and both times the cherries sank! First time I used whole cherries, washed dried rolled in flour and added whilst still in the mixer. Second time I cut them in half but added them by hand and saved a third to add when in the tin, they still sank!! Still delicious but would be nice to have cherries in the whole cake not just a layer in the bottom.Clare x says:
Oh no Melanie - maybe a little thicker mix? xJohn says:
Made this cake yesterday, it was a hit with my wife and I. When I made it I added the cherries and then used an electric mixer which resulted in them being macerated. Next time I will mix the cherries in by hand. Thank you for an excellent recipe that even a rookie baker like me could follow.Clare x says:
Thanks John - great to here CxJohn E says:
Made this cake yesterday; hailed as a success by my wife. When I added the cherries I used an electric mixer: mistake, since they were macerated! Next time I will use my hands so that the cherries will remain whole. Thank you for a recipe that allows even a rookie baker to bake a successful cake.April says:
Supper cherry cake, we like a few more cherries in our cake so added extra 100 grmsAnonymous says:
I am just making but added choc chips as well as cherries as love them bothJacquie Reeve says:
Made this a week ago for ourselves and doubles the mixture. It is truly heavenly so moist. Now making another one for our local coffee morning where locals drop in for a cuppa and a slice of cake, fingers crossed they will love it too.Clare x says:
Oh love this! It is a lovely cake - so glad you enjoyed! Hopefully your locals will love it too CxPam says:
These are easy to make and delicious!Anonymous says:
Cherry cakeEileen says:
JoVanda Baker says:
Is this cake okay to freeze please ?Clare x says:
Hi Vanda I haven't tried freezing to but i don't see why not? Let me know if you do Thanks Cxrobert westwood says:
used fresh cherries...stoned..(the cherries..not me!) .... and absolutely wonderful ... great recipe..Clare x says:
That really made me laugh!! I think you win the best ever quote on my blog! Glad you liked the recipe CxSharon Whitehorn says:
Hi, how many days will this cake stay fresh after baking..??Clare x says:
Have never tested - only ever lasts 2 days in our house! Wrapped in foil possibly 4 days? You need to give it a try - Thanks ClareRICHARD CROMPTON-HOLGATE says:
I am a sixty four year old gentleman but still a boy at heart! Just followed your recipe and doubled the mixture and then made two wonderful cherry Madeira cakes for two friends as a surprise! Both gave 10 out of 10 Wow factor or what! Best cherry cake recipe ever! Thankyou....Richard...Clare x says:
Hi Richard - this is great - you have made my day :-) xJoJo says:
I made this today and it tastes proper lovely. My new favourite cake.Clare x says:
Great to hear JoJo xJulia Best says:
Clare, was googling a recipe and LOVE that yours came up! Keep up the fantastic work lovely lady xxxxClare x says:
Oh Thanks Ju - this cake is so popular! xxxAdwoa says:
What do you mean by ‘roll’ , is it rolling it with a rolling pin?Clare x says:
Hi - what I actually mean is coat well in the flour - do not use a rolling pin - Thanks ClareAlison Leeland says:
I did all the recommended tricks to stop my cherries sinking - washed, dried, cut into smaller pieces, dusted in flour, added at the end - they still sunk to the bottom! So frustrating - what is the magic trick to getting evenly distributed cherries please?Clare x says:
Did you add any milk? maybe do all the above and don't add the milk? What size eggs did you use? CxSel p says:
Made today and found the 1 hour cooking time to long and the cake become slightly burnt, did put foil on topKathy Bennett says:
Hi, I've not tried this recipe yet but intend to do so. I'm English and was always taught as a child that the traditional English way to make cherry cake was to halve, wash, DRY and then toss in half the flour the cherries before adding. This should prevent them sinking.