Fruit and Nut Loaf

Make Basic or Rich Madeira Cake. After beating in the eggs, sugar, lemon peel and vanilla essence (extract), stir in 8 oz. (1 1/2 cups) mixed (chopped) dried fruit.

Transfer to a greased and paper-lined 2 lb. loaf tin (4 cup capacity oblong loaf pan). cover with about 2 level tablespoons (2 1/2 T) blanched almonds, cut into thin slivers. Bake as above.

Genoa Cake

Genoa Cake
Make Basic or Rich Madeira Cake as above. After beating in the eggs, sugar, lemon peel and vanilla essence (extract), add 8 oz. (1 1/2 cups) currants and raisins, 3 oz. (1/2 cup) mixed chopped peel, 2 tablespoons (2 1/2 T) washed, dried and chopped glace cherries and 1 oz. (4 cup) blanched and finely chopped almonds.

Bake in the centre of a cool oven (300°F, Gas Mark 2) for about 2 - 2 1/2 hours. Leave in the tin (pan) for 15 minutes before turning out on to a wire (cake) rack. Store in an air-tight container when cold.

Marble Cake

Marble Cake
Make exactly as Rich Madeira Cake but after beating in the eggs, divide the mixture in 2 equal portions. Fold half the sifted flour into one portion. Add 1 level tablespoon (1 1/4 T) sifted cocoa powder to remaining dry ingredients and fold into the second portion of creamed mixture alternately with 1 dessertspoon (1 T) milk. Drop alternate spoons of both mixtures into tin (pan) and bake as directed.

Caraway Seed Cake

Caraway Seed Cake
Make Basic or Rich Madeira Cake omitting the grated lemon peel. Add 4-6 level teaspoons caraway seeds. Do not add citron peel.

Rich Maceira Cake

Rich Madeira Cake
Make exactly as Basic Madeira, reducing baking powder to 1/2 level teaspoon only. Use 8 oz. (1 cup) fat and 8 oz. (1 cup) castor (granulated) sugar, 4 standard eggs, and lemon peel and vanilla essence (extract) as directed. Omit milk com¬pletely. Bake in the centre of the oven at the same temperature, allowing 10-20 minutes extra baking time.

Basic Madeira Cake : http://cakerecipebook.blogspot.com/2010/02/basic-madeira-cake-recipe.html

Basic Madeira Cake recipe

Basic Madeira Cake
8 oz. (2 cups) plain (all-purpose) flour
2 level teaspoons baking powder
1/4 level teaspoon salt
6 oz. (3/4 cup) butter or margarine, softened
6 oz. (3/4 cup) castor (granulated) sugar Finely grated peel of 1 small lemon
(optional)
1 teaspoon vanilla essence (extract)
3 standard eggs
2 tablespoons (2 1/2 T) cold milk
1 strip crystallized citron peel (optional)

Pre-heat oven to warm (325°F, Gas Mark 3). Brush a 7 in. round cake tin (pan) or 2 lb. loaf tin (4 cup capacity oblong loaf pan) with melted fat. Sift together flour, baking powder and salt. Cream the butter or margarine, sugar, lemon peel (if used) and vanilla essence (extract) together until light and fluffy then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. Using a metal spoon, fold in the rest of the dry ingredients alternately with milk.

When eventually combined, transfer to the prepared tin (pan) and smooth evenly with a knife. Place a strip of citron peel (if used) on top of the cake. Bake in the centre of the oven for 1 1/2—1 3/4 hours or until well risen and golden, or until a cocktail stick etc. inserted into the centre comes out clean.

Leave in the tin (pan) for 10 minutes before turning out on to a wire (cake) rack. Carefully peel off the paper. Store in an air-tight container when cold.