Madeira loaf cake

I didn’t read the recipe closely, and did not add a splash of milk as recommend to loosen the batter - I should have done this as my cake was a little dense but the flavor was very good. I used regular sugar (half the amount) and instead of self-rising flour I did half a teaspoon each of baking soda and baking powder with AP flour. I also added a 1/4 teaspoon of salt. I would probably decrease the eggs to 2 next time as it was a very strong flavor in this loaf. It has an excellent crunchy exterior and soft pillowy interior. Would definitely make again!

Was a favourite. Nice taste and easy to prep and make. Zest was just right. I found temp was too high and like others, brought it down to 150 degrees after 20 mins and baked for 1 hour all up.

To make self-rising flour for this recipe, it is approximately one and a half cups of flour, 2.25 tsp of baking powder, 3/8 tsp of salt. (per c Self-rising flour: 1.5 tsp baking powder, 1/4 teaspoon salt)

This cooked in 50 mins in my fan oven at 150’

21/02/23 Cherry Madeira