SERVES: 8-10

PREP TIME: 30 MINS

COOKING TIME: 50 MINS - 1 HOUR

INGREDIENTS

• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 220g self raising flour
• 1 teaspoon baking powder
• 300g Maraschino cherries

Contrary to its name, Madeira Cake does not include Madeira and did not originate from the Madeira Islands. Historically, Madeira was a popular cake to serve alongside fortified wine in the C19th England. To make this cake extra fruity and vibrant we’ve substituted glace cherries with Maraschino cherries.

1. Pre-heat the oven to 180C (Gas 4).

2. Grease Falcon loaf tin liberally with butter.

3. Rinse maraschino cherries under the tap, dry and roll in self-raising flour.

4. Cream the butter and sugar until light and fluffy. Gradually mix in the beaten eggs and vanilla extract.

5. Sift the flour and baking powder into a large prep bowl then fold into the butter and egg mixture.

6. Stir through two thirds of the flour coated cherries.

7. Pour the cake mix into the loaf tin then gently push the remaining cherries just under the surface of the cake mix.

8. Place the loaf tin in the centre of the oven for 50 minutes. Test with a knife. If it comes out clean it’s baked, if not return to the over for a further 10 mins.

9. Allow to cool in the tin for a few minutes and then turn cake out onto wire rack and leave to cook completely.

Serves 8-10
Prep Time 30 mins
Cook Time 50 mins - 1 hour

INGREDIENTS

• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract

• 220g self-raising flour
• 2 tbsp almond milk
• 3 tbsp cocoa powder

• 1 tbsp hot water

1. Pre-heat the oven to 180C (Gas 4).

2. Grease Falcon loaf tin liberally with butter. Cream the butter and sugar until light and fluffy.

3. Gradually mix in the beaten eggs and vanilla extract.

4. Sift the flour into a large prep bowl, then fold into the butter and egg mixture.

5. Divide the cake batter into two equal portions. Add the milk to one portion, stirring gently until combined.

6. Mix the cocoa powder with a splash of hot water in a mug to form a smooth paste. Stir this paste into the other portion of cake batter until combined.

7. Spoon three alternating scoops of each cake batter into the tin. Drag a knife through the mix in a single loop - left to right and then back again to create the marble effect.

8. Place the loaf tin in the centre of the oven for 50 minutes. Test with a knife. If it comes out clean it’s baked, if not return to the over for a further 10 mins.

9. Allow to cool in the tin for a few minutes and then turn cake out onto wire rack and leave to cook completely.

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