Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup honey
- 2 tbsp grated fresh ginger
- 1/4 cup Madeira wine
Special equipment needed:
- 9-inch loaf pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch loaf pan and line it with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the honey, grated ginger, and Madeira wine until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 415
Fat: 21g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 220mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- You can substitute the Madeira wine with any other sweet dessert wine.
- If you don't have fresh ginger, you can use 1 tsp of ground ginger instead.
Variations:
- You can add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
- For a citrus twist, add the zest of one lemon or orange to the batter.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and even batter.
- Don't overmix the batter once you add the dry ingredients, as this can result in a tough cake.
- To prevent the cake from sticking to the pan, line it with parchment paper and grease it well.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar. You can also drizzle some honey on top for added sweetness.
Garnishes:
Garnish the cake with fresh berries, such as raspberries or strawberries, or with a dollop of whipped cream.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of honey or Madeira wine.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Madeira cake is a traditional British cake that originated in the 18th century. It was named after the fortified wine that was often served with it.
Flavor profiles:
This cake has a sweet and slightly spicy flavor, with notes of honey and ginger.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: Portuguese