Madeira honey cake

Recipe from: 10/28/1993 12:00:00 AM
recipes baking cakes honey

Ingredients 26
Servings 8
Time 20 min + overnight

Ingredients

  • CAKE
  • 1
    kg
    cake flour
  • 500
    g
    white sugar
  • 30
    ml
    bicarbonate of soda
  • 37
    ml
    ground cinnamon
  • 5
    ml
    ground cloves
  • 5
    ml
    ground pepper
  • 2
    ml
    salt
  • 5
    ml
    ground ginger
  • 5
    ml
    nutmeg
  • 5
    ml
    ground aniseed
  • 5
    ml
    mixed spice
  • 400
    g
    walnuts, chopped
  • 100
    g
    whole almonds, chopped
  • 75
    g
    sultanas
  • 100
    g
    mixed citrus peel
  • 5
    lemons (grated rind only)
  • 10
    oranges (grated rind only)
  • 1
    orange (juice only)
  • 500
    g
    melted butter
  • 250
    ml
    beer
  • 25
    ml
    sherry
  • 500
    ml
    golden syrup or honey
  • melted butter
  • DECORATION
  • whole walnuts, almonds and citrus peel
 

Method

20 min
 
Place all the dry ingredients, the nuts, sultanas, peel and rind in a large bowl and make a hollow in the centre. Add the orange juice, melted butter, beer, sherry and golden syrup.

Mix well until the mixture no longer sticks to the sides of the bowl – the mixture should resemble bread dough. If it is too slack, add more cake flour; if it is too dry, add more orange juice.

Spread a little melted butter over the dough, cover and leave overnight. Line a few fairly shallow 20 cm cake tins with wax paper and grease well.

Divide the dough into 500 g pieces and place a piece in each tin. Press the dough firmly into the tin, spreading evenly, and decorate as desired with walnuts, almonds and citrus peel.

Bake for about 20 minutes at 160 ºC (325 ºF) until brown on top, or until a testing skewer comes out clean when inserted into the cakes. They should still be slightly moist when removed from the oven, however.

Cool slightly in the tins before turning out on to a wire rack to cool completely.

Wrap well in aluminium foil and store in an airtight container. Makes 8 flat cakes.
 

Read more on: bake
 

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