Madeira Cake is traditionally eaten on New Year’s Day in Scotland. However, this dandy little cake is so quick and easy to prepare — and tastes so lovely and buttery — that we declare it should make an appearance far more often. One bowl . . . one spoon . . . one pan, and you’re done! The small 7-inch size makes it just right for a tea-time treat anytime of year.
5 oz. butter, softened
5 oz. caster (superfine white) sugar (⅔ cup)
few drops of lemon, orange, or almond extract
8 oz. self-rising flour (2 cups)
confectioner’s sugar, for dusting
Heat the oven to 350°F. Line a 7″ cake tin with parchment paper, then grease.
Cream together the butter and sugar, then beat in the eggs and extract. Stir in the flour to make a thick batter and spread in the cake tin. Bake for 35-40 minutes, or until just cooked. Leave to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.