Madeira cakes improve in flavour and texture after one or two days, and so can be made in advance and wrapped tightly in aluminium foil until needed. This cake also freezes well. Madeira cakes are ...

Perfect with a glass of madeira or sherry, madeira cake is so good to have around at Christmas. As it’s denser than the average sponge, it is also perfect for trifle. Preheat the oven to 170C ...

Directions Preheat oven to 325°. Line bottom of a greased 8x4-in. loaf pan with parchment; grease parchment. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes ...

Grease and line a 2lb loaf tin and preheat your oven to 170°C. Beat the butter and sugar until it has turned a pale colour and it is light and fluffy. Add the eggs slowly combining them.

Line a 7-inch loose-bottomed cake tin with greaseproof paper and preheat the oven to 325ºF. Cream the butter and sugar together until light and fluffy. Beat in each egg, individually, then fold ...

Directions Preheat oven to 350°. In a shallow dish, combine flour, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper ...

Slice by slice, dip the brioche or Madeira cake into the flavored peach juice ... if you have difficulty finding them elsewhere. Recipe courtesy of Home at 7, Dinner at 8 by Sophie Wright/Kyle ...