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Cherry Madeira Ring

Western.Chefs's picture
  Butter 4 Ounce
  Castor sugar 4 Ounce
  Lemon 1 Large, juiced (juicy, rind grated)
  Eggs 2 Large, beaten
  Glace cherries 6 Ounce, halved
  Plain flour 6 Ounce
  Baking powder 1 Teaspoon
  Icing sugar 4 Ounce

Cream the butter, caster sugar and lemon rind together until really light. Beat in the eggs, little by little, keeping the mixture stiff. Mix 125 g (4 oz) of the cherries with the flour and baking powder sifted together. Fold the flour and cherries lightly into the cream ingredients with 2 x 15 ml spoons (2 tablespoons) lemon juice. Turn into a greased 1.5 litre (2 1/2 pint) plain ring mould. Bake in a preheated moderate oven (160°C/3 25°F, Gas Mark 3) for about 45 minutes, or until firm to the touch. Turn out onto a wire rack to cool.
Dissolve the sifted icing sugar in 1 to 2 x 15 ml spoons (1 to 2 tablespoons) lemon juice to give a coating consistency. Drizzle over the cake. Decorate with the remaining cherries before the icing sets.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3061 Calories from Fat 921

% Daily Value*

Total Fat 105 g161.1%

Saturated Fat 62.1 g310.3%

Trans Fat 0 g

Cholesterol 666.8 mg222.3%

Sodium 590.8 mg24.6%

Total Carbohydrates 518 g172.6%

Dietary Fiber 8 g32.2%

Sugars 349.5 g

Protein 25 g49.4%

Vitamin A 66.9% Vitamin C 107.8%

Calcium 51.8% Iron 20.1%

*Based on a 2000 Calorie diet

Cherry Madeira Ring Recipe