Madeira Cake

Also Sultana Cake, Cherry Cake, Apricot Cake and Seed Cake.

Ingredients

Madeira	Continued...
125 gm butter or margarine	3 eggs
125 gm caster sugar	½ - 1 tspn lemon extract
200 gm self raising flour	For options, see notes

Preparation

Pre-heat the oven to 180° C.
Grease a 18 - 20.5 cm cake tin.
Lightly whisk the eggs.

Cooking

Cream the butter and sugar until soft.
Add a little flour to the mixture and beat in the eggs.
Stir in the lemon extract (to taste).
Fold in the remaining flour.
Place the mixture into the cake tin.
Bake in the oven for 1 - 1¼ hours but check using a skewer after 1 hour.

Notes

Sultana Cake
Use vanilla extract instead of lemon and add 150 gm of sultanas to the mixture at stage 4.
Cherry Cake
Use ½ - 1 tspn vanilla or ½ tspn almond extract instead of lemon.
Chop 100 gm glacé cherries and toss with some of the flour to prevent them sticking together.
Add the cherries to the mixture at stage 4.
Apricot Cake
Add 100 gm of apricot jam (or marmalade) to the creamed mixture at stage 3.
Seed Cake
Add 2 heaped tspn of caraway seeds and 2 tspn of vanilla extract instead of lemon at stage 3.