This is our most popular recipe of all time; a moist and delicious sponge that is firm enough to carve and take the weight of sugar paste decoration.
We’ve included our all-time favourite buttercream recipe, our top tips for keeping your cakes moist, a guide to sugar paste quantities and instructions for icing with sugarpaste to create a smooth and professional finish.
Scaled for different sized tins from a 4 inch (10cm) to a 13 inch (33cm) with cooking times. Clear step by step instructions from lining the tin to putting it in the oven.
Have used several different size recipes and every one has always turned out perfectly. So helpful – tells how much sugarpaste to use for each size cake. This Recipe card never fails to impress.
— Michelle Neilson, 1st February 2018
Fabulous cake, easy to make, keeps very well. Every home should have one of these cards!
— Liz Charter, 1st February 2018
The instructions are so clear with all the measurements and cooking times for so many sizes. You can’t fail to produce wonderful cakes. My family can’t wait for me to make more.
— |Julie W., 1st February 2018
A great base for covering and decorating, deliciously moist, keeps well and gives exact recipes for every size.
— Jackie Smith, 1st February 2018
I have used this recipe card dozens of times and it has never failed me. The cake is always moist & tasty and my grandchildren say “Nanny’s cakes always taste great!” Need I say more?
— Sue Vallender, 1st February 2018
Perfect result every time, just follow the method as explained and it cannot fail. It’s so light and tasty but still firm enough to stack for multi layer or double height cakes. Brilliant all-rounder!
— Fiona Dalzell, 1st February 2018
I use this cake recipe for all my cakes (plain sponge) and always get amazing comments. Will not use any other recipe
— Katrina Twinn, 1st February 2018
I find this recipe very easy to make and I have made it with glycerine and without. My preference is with glycerine – it makes it so moist.
— Chris Jeal, 1st February 2018
The best madeira recipe ever! My wedding cake would not have been the same without. Awesome for cupcakes too - very popular indeed. I don’t know where I’d be without it!
— Alexis Ingram, 1st February 2018
Another firm favourite in my family & so lovely. Use for cupcakes as so easy.
— Sally Price, 1st February 2018
I love this recipe card! Spot on perfect every time and always have very lovely comments on the moistness of the sponge. Tip: I always use the glycerine.
— Louise Twort, 1st February 2018
This is my ‘go to’ recipe for cakes – completely foolproof and tastes delicious every time.
— Tracey, 1st February 2018
I having been using your Madeira & Rich fruit cake cards for many many years & have never had a fail, they truly are amazing, so simple to follow & wonderful cakes at the end of it, cannot wait to try my four new recipes & have no worries that these will be as much a pleasure to use as before.
— Anita Ayling, 12th February 2018
This is my most used recipe card. My cakes turn out perfect every time, regardless of size. All of my customers give really good feedback when I use this recipe.
— Annette Blake, 2nd February 2018
The glycerine in the recipe makes all the difference to the moistness of the cake.
— Dawn, 2nd February 2018
This is my absolute ‘go to’ recipe and I also use it for cupcakes. Never lets me down and is absolutely delicious.
— Debbie, 2nd February 2018
First time making a Madeira Cake for me. Recipe easy to follow, cake turned out perfectly. I particularly like that on the back of the cards are exact quantities for all sizes for square & round cakes.
— , 2nd February 2018
Very good. It gives the different weights for all sizes of cakes so can be adapted for your own tines & requirements. Lovely cake & keeps well.
— Jill Cox, 2nd February 2018
Fabulous resource – cakes always consistent. How did I manage without this?
— , 2nd February 2018
This is a staple in my arsenal of cards – like the fruit cake card. As well as being easy to follow, you can adapt this to use for other flavours using Beau Stable flavourings. This card is a must for beginner bakers.
— Jill Griffin, 2nd February 2018
This is my “go to” recipe. It never fails. It’s great for stacking and carving. Can’t wait to try the new flavours.
— Pam Armitage, 2nd February 2018
My go-to recipe for just about every cake! I love the way quantities have been worked out for different-sized cakes. Never fails. Delicious.
— Thelma Olymbiou, 2nd February 2018
My go to recipe every time. Everyone comments on the taste every time.
— Angela Grant, 2nd February 2018
Unlike chocolate cake, this is a cake I do eat. It is simple yet delicious. It is the basis for many different flavour combinations and never fails.
— Hayley Morgan, 2nd February 2018
Two Madeira cakes made for today. One for my granddaughter aged 4, and one for a friend age 70. Same recipe, everyone said the cake was the best they had tasted- thanks to Annabelle’s recipe cards.
— Angela, 27th February 2018
Salted Caramel, Vanilla Madeira and Luxury Chocolate Madeira recipes, all fantastic. They are my go to recipes now!
— Karen, 2nd August 2018
Madeira sponge with homemade strawberry jam and buttercream. Your recipe cards are perfect and work every time x
— Louise, 29th July 2019
Another successful bake 10 inch cake, I bought one of the belts for the tin, along with Annabelle's Madeira cake recipe and the belt I've had nothing but success.
— Sandra, 11th February 2018
So easy to follow - even my cakes look good. It's really helpful to have quantities of ingredients for so many different sizes.
— Julie W., 25th September 2019
It has the measurements already on the card and every time I have made this it has come out perfect.
— Sandra Pullen, 25th September 2019
So easy to use + follow. Delicious.
— Molly Payton, 25th September 2019
Fantastic recipe, great bake always!
— Beverley Lazell, 25th September 2019
This is the card I use the most, I love the measurements for all of the sizes.
— Hayley Bull, 25th September 2019
My go to recipe for most of my cakes, love the moistness + texture - its such a good cake.
— Judith Jones, 25th September 2019