madeira cake ...
Madeira cake got its name in the 19th century when it was served in the morning accompanied by madeira and similar sweet wines. I prefer mine with a cup of tea.
Here is the recipe I used. It is from The Stork Cookery Service The Art Of Home Cooking, a cookery book I have had since the third year of secondary school. It was used in the syllabus when I was working towards my O Level in Food & Nutrition, as it was called back in the late Seventies.
6oz Stork margarine or butter
6oz caster sugar
3 eggs size 3 or 4 although I used large
8oz plain flour sieved with
1.5 teaspoons baking powder
Place all ingredients in a bowl and mix together. Spoon mixture into a 2lb lined loaf tin. Bake in 160oC oven until firm and passes the skewer test. I forgot to time mine, approximately an hour, but do remember to keep a check.