Week one - cake one- madeira

It all began with my beloved and long serving Kenwood mixer blowing up.

After the inital sadness and traditional mourning period for what was not only an integral part of every successful pavlova I've ever made but also a present from 26 years ago with all its original parts, I purchased the new model kenwood.

Shining silver and much quieter than my old faithful, the new mixer has inspired me to bake more cakes.

So i will, bake a new cake, from a new recipe every week of 2010, starting now, just a week late.

The madeira....a cake dating back to the 1850s when baking powder was scarce or non exsistant.

After just arriving home from two weeks away in the sounds, the kitchen couches are full of washing ready to be folded and pristinely ironed. I ignore it as there is a cake to make.

It went ok, but the proof is in the tasting.

They say...'A good madeira has a golden brown exterior. a fine yellow crumb, is not too dense, and can be cut cleanly without crumbling.'

Ben, the son, was my taster and critic. He says, its more of a brown than a golden brown, could be lighter, tastes like summer in a cake and gives it 8/10. Prefers Earnests rather than mine.

Dont let that put you off, if your in the neighbourhood, pop in for cake and coffee!