My take on Madeira Cake

Normally when you come across recipes for Madeira cake you would only put in caster sugar and lemon zest but I find putting half caster and half soft brown sugar makes it a bit more special and a bit more me.
Tomorrow I will be using this cake to make cake pop's, I have found that making the cake the day before and leaving it to rest helps form the balls.

What you need:
200g butter
100g caster sugar
100g soft brown sugar
4 eggs
200g self raising flour
100g plain flour

What you do:
pre heat your oven to 170 o'C and grease and line your cake tin. On this occasion I haven't lined my tin as I will be using this cake  for cake pop's (how to will follow)
In a large bowl cream your butter and both sugars together until pale and creamy.

Beat in your eggs one at a time, make sure they are fully incorporated after each addition.

Sift in your flour's and fold them in again making sure that it is a fully incorporated.

Pour your mix into your cake tin. Place in your oven on the second from bottom shelf and bake for 50 to 60 minutes or until the skewer comes out clear.
Leave the cake to cool in the cake tin for 10 minutes then transfer to a wire rack to cool completely.

Happy Baking
Shelly
xxx