Madeira honey cake

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8 servings Prep: 20 mins, Cooking: 20 mins
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By Food24 November 03 2009
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Ingredients (23)

CAKE
1 kg cake flour
500 g white sugar
30 ml Bicarbonate of soda
37 ml ground cinnamon
5 ml ground cloves
5 ml freshly ground black pepper
2 ml salt
5 ml ground ginger
5 ml ground nutmeg
5 ml ground aniseed
5 ml mixed spice
400 g walnuts — chopped
100 g almonds — chopped
75 g sultanas
100 g mixed citrus peel — plus extra to garnish
5 lemon — zest only
10 orange — zest only, plus the juice of one
500 g butter — melted
250 ml beer
25 ml sherry
500 ml golden syrup — or honey
butter — melted
walnuts — to garnish
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Method:

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.



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