The Easiest Cake You’ve Ever Made
The Easiest Cake You’ve Ever Made
Who doesn’t enjoy sitting down at some point during the day with nice cup of tea and a piece of cake?
In the past we always had a cake of some sort in the cake tin, just in case the ´vicar´dropped in, but now living on my own and coping with diabetes, the cake tin is almost always empty. Except when I have anyone coming round for whatever reason I use this recipe even at very short notice.
I realise for many that seems like a lot of hassle, but being a baker for many years I use a little trick we used in the shop. If things were selling out early in the day and time didn´t allow us to replace certain items we quickly just made a few of these Madeira Cakes, always a good stand-by in an emergency.
Well today, I’m going to let you into the secret of my quick & easy, last minute Madeira cake, no fiddling about blending or creaming the butter and sugar, adding the eggs taking care not to split the mixture, with my recipe it’s just a case of shoving the ingredients in a bowl, roughly mix together then blitz with an electric mixer until smooth. Tip into a greased and lined cake/loaf tin and bake at 160ºC (fan 140ºC) for about 1 hour, check with a skewer, if it come out clean it’s ready, if not pop it back for another few minutes. .
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- Ingredients
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- All ingredients in mixing bowl
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- Finished batter
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- Batter in cake tin
The Easiest Cake You've Ever Made
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Ingredients
- 170 g butter softened
- 170 g sugar
- 225 g self-raising flour
- 1 tsp baking powder
- 3 eggs medium
- 2 tblsp milk
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Put all the ingredients in a bowl, roughly mix together then blitz with an electric mixer until smooth. Tip into a greased and lined cake/loaf tin, dress the top with a little sugar and bake at 160ºC for about 1 hour, check with a skewer, if it come out clean it’s ready, if not pop it back for another few minutes
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food
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Hi Bev, it’s a case of trial and error, the coconut will not affect the flour quantity.
If imwant to add decicated coconut to this, how much can I safely add or do I have to reduce the flour content? Thanks.
Hello Mr. Paul
I think this is my husband’s favourite cake now. They sure don’t seem to last long around here! This time I added a tablespoon of caraway seeds, we love Seed Cake, and it didn’t disappoint. I now know you have a Seed Cake recipe. It sounds delicious! I will certainly give that one a try, too!
Hello Judith, thanks for your feedback and I’m pleased your baking has improved now you’re weighing your ingredients. Also a big Thank You for the 5 star rating too.
Made this cake this morning. It sure is easy, and very nice indeed! I weigh all my ingredients now, and what a difference it makes! My baking is so, much better! Thank you for your wonderful recipes!
Hi Stuart, that looks absolutely delicious, put the kettle on I’ll be round shortly!
Hi Paul 🙂
I made this a couple of days ago – it was a huge hit with my relatives. 😀 It was so easy to make (especially with an electric mixer), and delicious. In fact, this went down so well, my stepfather has now taken to having afternoon tea! Thanks for sharing this recipe.
Hi Jen, Thank you for your lovely feedback and also for the 5 star rating too,
I baked this cake today. Very easy to make and came out perfect and it was delicious.
Super duper. Made chicken sweetcorn soup
Gorgeous