Online Reporter
Ingredients:
200g butter (softened)
200g caster sugar
4 large eggs
250g self-raising flour
1 tsp baking powder
100g mixed dried fruit (raisins, sultanas, cherries)
2 tbsp milk
Zest of 1 lemon (optional but traditional)
1 tsp vanilla essence
Method
1. Preheat oven to 170°C (160°C fan). Grease and line a loaf or round cake tin.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, mixing well after each.
4. Sift in flour + baking powder, then fold gently into the mixture.
5. Add milk, vanilla, lemon zest, and dried fruit. Mix lightly.
6. Pour into the tin and smooth the top.
7. Bake for 45-60 minutes (check with a skewer it should come out clean).
8. Let it cool in the tin for 10–15 minutes, then transfer to a rack.
A good Madeira fruit cake should:
Have a golden brown top, often with a slight crack in the middle
Be firm but soft inside (not too dense, not too crumbly)
Have an even texture with fruit spread throughout
Taste rich, buttery, and slightly citrusy if you added lemon zest
Hold its shape well when sliced (great with tea)
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Tips for Best Results
Don’t overmix once you add flour keeps it light
Toss fruit in a little flour before adding so it doesn’t sink
If the top browns too fast, cover loosely with foil halfway
Let it cool properly before slicing for clean cuts
