Wheatmeal Madeira Cake - removed. Image taken by Nikki
Personally I think a Madeira cake made with half wholemeal flour is far nicer than the usual kind made with all white flour.
Delia Smith's Book of Cakes
8oz (225g) butter or margarine, at room temperature
6 oz (175g) soft brown sugar, sieved
6 oz (175g) plain white flour
6 oz (175g) wholemeal flour
3 level teaspoons baking powder
pinch of salt
3 large eggs, beaten
the grated zest of 1 large lemon
5-6 tablespoons milk, to mix
Preheat the oven to gas mark 3, 325F (170C).
You will also need a 2 lb (900g) loaf tin, greased, and the base and sides lined with greaseproof or silicone paper.
Start by creaming the fat and sugar together until light and fluffy. Gradually add the beaten eggs, a little at a time, beating well between each addition.
Then fold in small batches of the flour, salt and baking powder alternately with tablespoons of milk.
When all the flour has been added the mixture should just have a dropping consistency but be a little stiffer than that of a sponge.
Lastly fold in the lemon rind. Then spread the mixture into the loaf tin and bake for 11/4-11/2 hours, or until the cake has risen and feels springy in the centre.
Leave it to cool in the tin for 10 minutes before turning it out on to a wire rack to cool. If you like, you can lightly place a thin slice of candied citron peel on the surface of the cake before baking or you could finish it off with a layer of lemon icing (ie 3 oz/75g sifted icing sugar mixed with the juice of half a small lemon).