Lovely Bit Of Plain Cake.
The older I unfortunately get the plainer I like my cake. When I was young I can remember the absolute wonder of a Knickerbocker Glory or the plaintive and desperate desire for as many toppings as humanly possible on my bowl of ice-cream. But those days are long gone. Perhaps it is a sign of an aging stomach lining unable to cope with the complex digestion required or perhaps it is the inner wisdom of age, an analogy for life. Whatever the reason, I find that often it is a Madeira Cake that occupies my thoughts where once it was a Butterscotch Pecan Cheesecake or Maple and Walnut Layer Cake with enough frosting to swim in or at least get up your nose. I fantasize about an empty, silent house with this plain jane cake, warm with double cream and a big spoonful of cinnamon stewed fruit. A stolen moment of deliciousness and indulgence that I must pay for in carrot sticks and no carbs at a later date. Finding solace in silence, stewed fruit and plain cake leaves me feeling ancient as well as deeply satisfied. It may also suggest that I am beginning to have a problem with my teeth. Perhaps I should just embrace it all…….”Pass me the tinned potatoes Margaret…….oh and that lovely big bit of cake”…….
Madeira Cake Recipe
This Madeira Cake recipe is most suitably simple. I don’t even sieve the flour and definitely no folding in. I avoid both if at all possible and it is here. The compote too is a one pot delight and the flavour combination of these two fruits is as good as any duo out there. I regularly make it into a crumble for an incredible pudding. There is a lot of fruit here and would serve 6 easily as a crumble but it keeps so incredibly well that it will last all week too, sat in the fridge, shouting out for a heat through and a dollop of creme fraiche. Oh yesadoodle.