Page 48 - Kenwood Cook Book

Madeira Cake

USING ‘K’ BEATER Warm the ‘K’ beater in the bowl.
9 oz plain flour Place the butter and sugar in the bowl
6 oz sugar and mix on minimum speed, gradually
6 oz butter increasing to 2 as ingredients become
3 eggs blended.
1 tsp baking powder Beat until white and fluffy (approximately
1 tsp grated lemon peel 3 minutes) then add the first egg and
pinch of salt beat thoroughly until texture is fluffy
milk if necessary again.
piece of candied citron peel Add second and third eggs in the same
way.
Turn to minimum speed and tip in all the
sifted flour and baking powder. Add a
little milk if necessary – the mixture
should shake easily from a spoon if
stood up in it. Turn into a greased and
lined 7” cake tin and bake in a moderate
oven (350º-375ºF) for approximately 1¼
hours. After the first 25 minutes open the
oven and carefully place the slice of peel
on top of the cake.

Cherry Cake

Make as for Madeira, omitting the peel and lemon rind. Add almond or vanilla
essence to the fat and sugar if desired, and 4 oz of halved cherries. Save a
few to place on top of the cake, and add the rest to the mixing after the flour.

Coconut Cake

Follow the Madeira recipe adding vanilla instead of lemon peel.
Reduce flour to 7 oz and add 3 oz desiccated coconut.

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