Madeira Cake

• Butter6¼ oz
• Caster Sugar6¼ oz
• Eggs3
• Self-raising Flour8¾ oz
• Milk3 tbs
• LemonZest of 1
• Mixed PeelTo Glaze

Instructions

1. 1

   Pre-heat the oven to 180C/350F/Gas 4.

2. 2

   Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

3. 3

   Cream the butter and sugar together in a bowl until pale and fluffy.

4. 4

   Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

5. 5

   Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.

6. 6

   Fold in the lemon zest.

7. 7

   Spoon the mixture into the prepared tin and lightly level the top.

8. 8

   Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

9. 9

   Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

10. 10

    To serve, decorate the cake with the candied peel.