A bit of a plain Jane, you might think.
But we still all love it. There are times when a piece of really good plain cake is all you want. In this case I would choose to serve it with a glass of chilled Madeira wine, which is in fact what it was invented for.
This recipe is from Delia's Cakes.
Start by sifting the flour, salt and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then simply add the butter, eggs, sugar and grated zest and, using an electric hand whisk, combine them for about 1 minute until you have a smooth consistency. Then add the milk, a tablespoon at a time – you need enough to make a creamy consistency that drops off a spoon easily when tapped on the side of the bowl. Be careful not to add too much milk – it needs to be a little stiffer than a sponge cake mix.
Now spoon the mixture into the loaf tin, levelling it off with the back of a tablespoon, and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1 hour or until it feels springy in the centre. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
Store in an airtight tin in its liner.
If you like to follow tradition you can lightly place a thin slice of candied citron peel on the surface before baking.
Pre-heat the oven to 170°C, gas mark 3
Using a fan-assisted oven? Click here
You will need a Delia Online 1lb Loaf Tin (or a standard 2lb loaf tin), lined with a 1lb Bake-0-Glide loaf tin liner or a 2lb traditional loaf tin liner. The different sizes mentioned are correct - click here for more details.
The Delia Online bakeware range is now available online, and you can buy our Delia Online Loaf Tin direct from Silverwood.