Madeira Cake Tips
Why does my Madeira cake have a crack?
Many denser cakes can crack while baking. This is often caused by the top of the cake setting too quickly, which cracks when the cake's center then cooks and expands. This can happen due to too-high temperatures, often caused by an oven out of calibration or a rack positioned too high inside the oven. Use an oven thermometer
to double check your oven's temperature, and make sure your rack is set in the middle or a little lower before you preheat.
Why is my Madeira cake dry?
The biggest culprit is often too much flour. The simplest solution is to weigh the flour for this Madeira cake recipe with a kitchen scale
to get the exact amount correct. However, even with the right amount of flour, over-mixing your batter
will make it tougher and drier with each stir. Only mix until the ingredients are combined and then stop! Resist the temptation to continue to stir.
How should I store Madeira cake?
This classic British teatime cake
is similar in texture to many American pound cakes
. And like other pound cakes, it’s best stored in an airtight container, or wrapped in parchment or foil, at room temperature for up to 4 days. It doesn’t need to be refrigerated. (In fact, the fridge will actually dry out your cakes.) —James Schend, Taste of Home Deputy Culinary Editor
1 piece: 304 calories, 17g fat (10g saturated fat), 87mg cholesterol, 100mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.