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
125g butter (softened)
½ cup sugar
1 teaspoon vanilla essence
1 ½ cups flour
3 teaspoons baking powder
½ cup milk
Handful of glace cherries (chopped if you like)
- 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)
- Bake at 180C (fan assisted) for 40-50min (or until cooked)