Morrisons Madeira Cake Recipe: Easy Bake at Home

Morrisons Madeira Cake is a classic British bakery favorite—a dense, buttery sponge with a firm, close crumb and a signature crack down the center, topped with a single strip of candied peel. This homemade version replicates that familiar bakery taste using simple pantry ingredients, and it works because the method—creaming the butter and sugar thoroughly, then baking low and slow—creates that characteristic tight texture and golden top. Whether you slice it for afternoon tea or enjoy it plain, this cake is a reliable, comforting bake.

Ingredients

1 cup (225 g) unsalted butter, softened, plus extra for greasing
1 cup (200 g) granulated sugar
4 large eggs, at room temperature
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp milk, if needed
2 strips candied lemon or orange peel (about 2 inches long each)

Instructions

Preheat your oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper, leaving some overhang for easy lifting.
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed until pale, light, and fluffy—about 3 to 4 minutes. Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour with the last egg to help it emulsify. Beat in the vanilla extract.
In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix—stop as soon as no streaks of flour remain. If the batter is very stiff, stir in the tablespoon of milk.
Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Make a shallow indentation down the center lengthwise with the back of a spoon—this encourages the classic crack to form in the middle as the cake rises.
Lay the two strips of candied peel along the center indentation, pressing them in lightly.
Bake for 1 hour to 1 hour 15 minutes, until the cake is golden brown and a skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 45 minutes.
Remove from the oven and let the cake cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Tips

Room-temperature ingredients are key: Cold eggs or butter can cause the batter to curdle and result in a denser, less even crumb. Take them out of the fridge 30 minutes before starting.
Don’t overmix the flour: Once you add the flour, mix only until it disappears. Overworking develops gluten, which makes the cake tough instead of tender.
Substitute the peel: If you don’t have candied peel, omit it entirely or sprinkle the top with a little coarse sugar before baking for a crunchy finish. The cake will still taste great.
Check for doneness early: Ovens vary, so start checking at 55 minutes. The cake is done when a skewer comes out clean, and the top springs back when lightly pressed.

Serving Suggestions

Slice the Madeira cake into thick, even pieces and serve with a cup of English breakfast tea or coffee. It’s also lovely toasted lightly and spread with butter or jam. For a more indulgent treat, serve with a dollop of clotted cream and fresh strawberries.

Variations

Lemon Madeira: Add the zest of one lemon to the butter and sugar mixture, and replace the vanilla with 1 teaspoon of lemon extract.
Almond Madeira: Replace 1/4 cup (30 g) of the flour with ground almonds and add 1/2 teaspoon of almond extract. Top with flaked almonds before baking.
Gluten-Free: Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more crumbly, but the flavor remains excellent.
No Peel: Skip the candied peel and instead drizzle a simple lemon glaze (1/2 cup powdered sugar mixed with 2 tablespoons lemon juice) over the cooled cake.

Storage and Reheating

Store the Madeira cake in an airtight container at room temperature for up to 5 days. It actually improves after a day as the flavors meld. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To refresh a slice, toast it lightly in a toaster or under the broiler for 1–2 minutes—this brings back the buttery flavor and crisp edges.

Frequently Asked Questions

Why did my cake sink in the middle? A sunken center often means the oven was too cool or the cake was underbaked. Make sure your oven is properly preheated, and don’t open the door during the first 45 minutes of baking. Also, measure your flour correctly—too much flour can make the batter heavy.

Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon. Salted butter has about 1/4 teaspoon of salt per 1/2 cup (113 g), so adjust accordingly to avoid a salty cake.

How do I get the crack to form on top? The crack is a natural result of the batter rising and splitting along the line of least resistance. Making a shallow indentation down the center before baking encourages the crack to appear there rather than randomly. It’s not essential—the cake will still look beautiful without it.

Can I make this cake in a round tin? Absolutely. Use an 8-inch (20 cm) round cake tin and adjust the baking time to about 50–60 minutes. Check with a skewer as usual. The texture will be slightly different, but it’s still delicious.

Why is my cake dry? Overbaking is the most common cause. Check the cake at 55 minutes and remove it as soon as a skewer comes out clean. Also, ensure you’re measuring flour correctly—spoon it into the cup and level it off, rather than scooping directly, which packs in too much flour.

Can I add dried fruit? Yes, fold in 1 cup (150 g) of raisins, currants, or chopped dried cherries after the flour is incorporated. Toss them in a little flour first to prevent them from sinking to the bottom.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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