Madeira cake

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Heat the oven to 150°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 150°C fan.

Grease and line the loaf tin with a parchment sling.

Beat cake butter and cake sugar for 4–5 minutes until pale. Beat eggs lightly and add gradually; if splitting, use some of the measured cake flour. Fold in plain and self-raising flours, milk, zest and vanilla. Batter should drop heavily from a spoon; add optional extra milk only if unusually stiff.

Fill the loaf tin no more than about two-thirds full, baking any surplus separately in a muffin case. Add optional topping sugar if using.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 170°C conventional / 150°C fan for 50–65 minutes until golden, springy and a skewer is clean. Cover loosely with foil if the top colours early.

Take the bake out of the oven and set it on a heatproof surface.

Rest in the tin for 15 minutes.

Lift onto a rack.

Cool fully before slicing; allow about 45 minutes on the rack.