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| caption = Cherry Madeira cake with [[whipped cream]] and [[tea]]
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| course = Tea or breakfast
| type = [[Sponge cake]]
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'''Madeira cake''' is a [[sponge cake|sponge]] or [[butter cake]] in traditional [[British cuisine|British]] and [[Irish cuisine|Irish]] cookery.
== Origin ==
It is sometimes mistakenly thought to originate from the [[Madeira
== Cake ==
The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon.<ref name=simple>{{cite web|title=English Madeira Cake|url=http://www.cookitsimply.com/recipe-0010-0o12363.html|year=2010|access-date=17 April 2015|work=cookitsimply}}</ref> Nowadays, the English Madeira cake is often served with tea or liqueurs.<ref name=cake /> Dating back to an original recipe in the 18th or 19th century,<ref name=chef /><ref name=cake>{{cite web|url=http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|work=The Mediadrome|title=The Peerless Cake Baker: The Surprising History of The Cake|first=Helen |last=Stringer|access-date=17 April 2015|archive-url=https://web.archive.org/web/20090629001714/http://www.themediadrome.com/content/articles/food_articles/cake_history.htm|archive-date=29 June 2009|date=10 July 2001}}</ref> Madeira cake is similar to a [[pound cake]] or yellow cake.<ref>{{cite news|title=Pound for Pound, a Dessert Heavyweight|work=[[Winnipeg Free Press]]|location=Winnipeg|date=29 March 2014|last=Muller|first=Keith}}</ref><ref>{{cite news|title=Microwave cake baking offers improved textural properties|work=Emerging Food R&D Report|date=1 April 2007}}</ref> One of the earliest published recipes was by [[Eliza Acton]] in her ''[[Modern Cookery for Private Families]]'' (1845):<ref>{{cite news|title=Cake which raised the spirits|work=[[The Herald (Glasgow)|The Herald]]|location=Glasgow|date=16 November 2002|first=Catherine|last=Brown}}</ref> {{quote|A Good Madeira Cake: Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw by slow degrees the following ingredients in the order in which they are written: six ounces of dry pounded and sifted sugar; six of flour, also dried and sifted; four ounces of butter just dissolved, but not heated; the rind of a fresh lemon; and the instant before the cake is moulded beat well in the third of a teaspoonful of carbonate of soda: bake an hour in a moderate oven.}}
== References ==
{{reflist|2}}
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