Madeira cake is a type of sponge cake that does not, in fact, contain any alcohol. The close-textured dessert used to be served with sweet Madeira wine, its namesake, which was popular in the 1800s and has been enjoyed for hundreds of years.
Madeira, discovered in 1419 by the Portuguese, was an important point on the European-Africa trade route. Wine became an export in the late 16th century and was fortified due to long, hot ocean voyages. During one journey, the movement of a ship traveling with wine made from Madeira-grown grapes affected it so much that instead of disposing of the “ruined” wine, the sailors developed a taste for it (this is more legend than fact, but the activity did transform the wine). Madeira, mentioned by Irish poet Antaine Raiftearaí in a contemporary poem describing a wedding banquet, had its heyday in the 19th century, especially in the American colonies, but was supplanted by French wines after the Napoleonic wars. However, it played a big part in English trade history, where Madeira was known as the “Isle of Wine.” Winston Churchill once compared drinking Madeira wine to “drinking liquid history.” Today, its drank as a dessert wine with a lot of range, and is also used in cooking. Some Irish whiskey is aged in Madeira casks.
The first mention of Madeira cake in Irish newspapers is found in the Dublin Evening Post in 1817. Recipes for Madeira cake appeared in the 1840s, particularly Eliza Acton’s 1845 Modern Cookery for Private Families. It was popular throughout the 19th and 20th centuries, eaten at breakfast and tea. Madeira cake becomes dry after two or three days, so it was not an economical cake that could be stored.
Madeira cake was traditionally flavored with lemon or orange, which is often substituted with vanilla extract today. Candied citron peel was usually baked into the top. Madeira cake does not usually contain mix-ins, but additions like glace cherries and nuts are often seen.
Madeira Cake Recipe
This Madeira cake recipe is from Currarevagh House in Co. Galway and does not require self-raising flour, a common ingredient in most recipes.
INGREDIENTS
75g/3oz butter/margarine
3oz/75g sugar
A little grated lemon zest
2 large or 3 small eggs, lightly beaten
150g/5oz flour
1 teaspoon baking powder
Candied peel to decorate (optional)
METHOD
1. Preheat oven to 350°F/180°C/Gas Mark 4. Grease two small (450g/1lb) loaf tins.
2. Cream butter and sugar until light and fluffy, then add lemon zest.
3. Alternatively beat in eggs and flour, adding baking powder last.
4. Pour into tins, and lay the traditional piece of candied peel on top.
5. Bake for about half an hour, until springy to touch and risen.
cleite agus cnámh 