A lovely twist on traditional madeira cake. The refreshing orange flavor of the cake is enhanced by a cinnamon spice glaze. Enjoy yours with tea or wine!
- 1 3/4 cups (230g) all-purpose flour
- 2 tsp baking powder
- zest of one orange – I used a large Navel
- 1 stick (113g) butter
- 3/4 cup (180g) sugar
- 3 large eggs
- 1/4 cup (62g) plain greek yogurt
- 3 Tbsp orange juice (fresh)
- 1tsp vanilla extract
FOR THE GLAZE:
- 1/4 cup dark brown sugar packed
- 2 tsp Captain’s spiced rum (or sub 1 tsp vanilla extract + 1 tsp water)
- 1 Tbsp fresh orange juice
- 1/8 tsp cinnamon
- Pre-heat oven to 340F (170C) and grease an 8″ round pan.
- Zest and juice a large orange.
- Combine flour baking powder and orange zest – set aside.
- Using a stand or hand mixer, cream butter and sugar until light and fluffy, 2-3 minutes.
- Add eggs one at a time and beat well in between.
- Add yogurt, vanilla and orange juice and mix gently.
- Stir in the dry ingredients until just combined.
- Pour into cake pan and bake for 45 minutes. Check after 40 minutes – don’t worry if it develops a crack down the middle. That is the mark of a good Madeira Cake!
- Cool in the pan for 5 minutes before removing.
- Put sugar, rum, orange juice, and cinnamon into a small pan. With the lid on bring to a rolling boil over medium heat. Brush all the glaze onto your cake with a pastry brush – this way you can make sure every inch is well coated!
- Top with candied orange slices if desired and sprinkle with powdered sugar.
I used well ripened navel oranges for this cake. Depending on the size of your orange you may be able to get all 4 Tablespoons of juice for the cake and glaze from one orange.
Set your oven rack into the middle or lower middle of the oven – this will make sure that your cake doesn’t over brown before it is fully baked.
A perfect Madeira Cake will have a crack down the middle!
Keywords: cake, madeira cake, orange cake, dessert recipe, cake recipe, winter dessert, fall cake