Cherry Madeira Cake

It is a fact… I am never going to be thin… and no diet will ever hold me in it’s clutches… and why? Because I love to bake… and baking also involves sampling the finished product.

My saving grace is of course… HIM… because he has a sweet tooth… so at least the load (of eating the baked tea time treats) is shared!


Everyone has had a plain sponge or Madeira cake before… but one of my favourite variations on this is when you bite into a slice to find a sneaky glace cherry hiding between the subtle softness of the sponge…#sigh … and therefore it was a given that when faced with a challenge of whipping up a quick, easy and store-cupboard type afternoon tea cake on a Sunday – this was the recipe that I turned to.

(the original recipe is a plain madeira cake recipe from the Moir’s Quick ‘n Easy “Cakes, Muffins, Biscuits, Slices & more” cookbook which I have had since 2000) – and yes – definitely a remake kind of recipe… one that might actually prove to be very popular in muffin size treats (just reduce baking time!).

Cherry Madeira Cake

cherry madeira cake sliced

125g butter (softened)

½ cup sugar

1 teaspoon vanilla essence

2 eggs

1 ½ cups flour

3 teaspoons baking powder

½ cup milk

Handful of glace cherries (chopped if you like)

cherry madeira cake ingredients cherry madeira cake ingredients 1

  • Place all ingredients in a bowl
  • Using an electric mixer – beat on a low-speed until just combined
  • Using a spatula, mix in cherries
  • (To stop the cherries from sinking to the bottom – you can place them in a bit of flour)
  • Pour into a greased baking tin (I used a Bundt tin)
  • cherry madeira cake pre oven
  • Bake at 180C (fan assisted) for 40-50min (or until cooked)
  • cherry madeira cake post oven cherry madeira cake cooling cherry madeira cake and tea

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