The weather is turning colder, so comfort food is comcing back to the fore. And this is the absolute definition of comfort food. Madeira cake is just a total classic. It’s not a fancy cake.
You don’t add sprinkles or drippy icing, or even glitter. It’s just good,
comforting, and incredibly delicious food. I have to say, I absolutely love how
my house smells when I make Madeira cake.
Now, I haven't made a Maderia cake in years and years. My issue with Madeira cake in the past has been that the top
cooks so much quicker than the rest, meaning that avoiding a cremated topping
is difficult. I also find the density of it a little overwhelming.
But I decided to employ one of my favourite cake tins for
this project – instead of the traditional loaf cake, I went with my square brownie
tin, which is my favourite for cakes. This meant that the cake was a lot
thinner, meaning it cooked through quicker, while avoiding the top getting
burned. It also gave it a slightly lighter quality. Maybe it doesn’t look like
a totally traditional Maderia, but it tastes just like I remember.
