Ingredients
- 1 pound sweet butter at room temperature
- 1 pound sugar
- 1 pound all purpose flour
- 1 tablespoon baking powder
- 8 eggs
- 6 ounces ground almonds
- 14 ounces candied lemon
- The zest of three lemons
- Nutritional Information
Nutritional analysis per serving (2 servings)
4194 calories; 248 grams fat; 126 grams saturated fat; 7 grams trans fat; 82 grams monounsaturated fat; 22 grams polyunsaturated fat; 447 grams carbohydrates; 24 grams dietary fiber; 238 grams sugars; 71 grams protein; 1231 milligrams cholesterol; 866 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Two cakes approximately one pound each
Preparation
- Preheat oven to 325 degrees.
- Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
- Cream the butter and sugar until light and fluffy. Combine flour and baking powder.
- Beat the eggs. Add eggs gradually to the butter, beating well with a wooden spoon. If the mixture shows signs of curdling add a spoonful of flour.
- Gradually mix in the almonds, lemon peel and lemon zests. The mixture may require a little milk to reach the ”dropping” consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
- Distribute batter evenly in the loaf pans – it should reach a little more than half way up the sides. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour. Test by inserting a warm knife in the center: if it comes out clean the cake is done. Let the cake cool in its tin.
- The name Madeira is believed to come from the wine that traditionally accompanied this cake in Britain. There is no Madeira in the batter)
3 hours
Dining and Cooking