What a gorgeous cake and easy too!!! So nice of you to pop in a vid. that you had ready. It will make the wait to see you again a little easier. May God bless and protect you and your doggies!!! See you soon!!!
I was relieved to see your new health update yesterday Mr. Paul and you looking so much better now you are home from hospital. We're all looking forward to seeing you post new videos but we've loads to re-watch. This Madeira cake is delicious so I'm making it again today. See, Mr. Paul, there's loads of your recipes for us, your fans, to wade through and try to perfect. Take all the time you need to get well, we'll wait for you. Love and Best Wishes from my family and I in the UK.
How wonderful to find you on UA-cam today Mr. Paul, even though this vid was recorded some time ago. You're so thoughtful thinking of your followers when you should be concentrating on taking things easy right now. I first saw this video for the first time just before last Christmas, and yes, I made it. It was lovely, and I've made it 4 times since then, along with loads more of your recipes. Unfortunately I need to start dieting as your recipes are hard to resist, and being only 5 feet tall, I will have to take myself in hand before I'm 5 feet wide as well. I do hope your scans and tests are favourable, Mr. Paul. The most important thing is for you to be well. With kind regards, Di from the UK.
Mr Paul I hope you are ok was checking to see if you were about,so I’m glad to see you posted something I hope things are well,this cake was the first cake I made from your channel take care ❤
Silly me, I thought Madeira cake had Madeira in it. I always read about them in British books. They were always tucked away in a tin in the larder. Now I know how it is made! 😊
Well that's so easy Mr Paul. I'm going to have to make this today. Your talk about "a cake in the tin for afternoon tea" brought a lump in my throat remembering fondly visits to friends in Wales and doing exactly that. I came home with a dandy recipe for seed cake and make that often as well. Cheers
Dear Mr. Paul, I hope you are feeling better very soon. I wish you well my friend! Rest well during your break. You are in my thoughts and prayers. ❤️🙏🏻
I made this cake yesterday. It was so easy to make with just a few ingredients. I did add vanilla. It turned out pretty good. I didn’t add the milk, as you suggested, to make the correct consistency by mistake so the batter was a little thick. Next time I will be sure to add it. I think it will be much better and more moist. It is a great recipe that can be modified in so many ways. Thank you for sharing this❣️
I've made your recipe many times. I even studied and purchased a bottle of Madeira to go with. I left a comment about this and LIKEd the video a long time ago and the LIKE has evaporated. Don't know if UA-cam deleted my comment, too. Great recipe!! ❤️
Hello Mr. Paul. I managed to find your Community page but couldn't find out how to reply on it. Just wanted you to know I'm thinking of you, and hope you are ok. I watched this recipe for Madeira cake and wanted to bake it today, but being the same age as you, you'll know what I mean when I tell you it's a bit of a go slow day for me today, so I plumped for making your rainbow sprinkles cake instead. Love both of these cakes and have made them several times now. I make the rainbow cake in a square tin, then I split it and sandwich it together with apricot jam. It always turns out fantastic, so thank you Mr. Paul, so glad I found your channel. Best wishes, Di from the UK.
Hi Di, on my community page you should see a thumbs up, a thumbs down, an arrow for sharing and then a small square, click on the square and you can leave a message there.
Right Mr Paul, it’s in the oven and I’ve followed the instructions perfectly only I doubled and a half the amounts and put it in two 23 centimetre springform tins. I will let you know how it turned out…. I said a few prayers over them as I placed them in the oven 😂😂😂😂 ( mainly for my math skills)
it’s such a relief to learn that self raising flour is perfect ok to use for traditional style cakes. Many times I’ve read recipes that would insist on using plain flour and baking powder, aka the “correct way”, that I started thinking there must be something wrong with self raising flour in general…
I think the problem, is commercial bakers (me included in my bakery) always only buy Palin Flour and add the baking powder, simply because some recipe call for different amounts of raising agent.
Thank you once again Mr Paul. This is my husbands favourite cake. This will be another of your recipes that will defiantly be used. Yummy along with the Eccles cakes. A big hit. Good luck with all your tests etc . Keep well. Looking forward to seeing you again soon . Regards Diane from Australia xx
The batter has been overmixed after the flour was added. ALL ingredients should be left on the work surface overnight before using. The butter and sugar should be very well mixed until the mixture is a very light colour. Once the flour goes in just gently stir in until incorporated DO NOT beat rapidly.
In my bakery we always did make them in loaf tins, but most people today don't bake bread so they don't have loaf tins. You can bake it in what you like.
NO it tastes of butter. Why are some people obsessed with vanilla, I blame the Americans, in my bakery we never added it our recipes, unless we wanted to hide the flavour of something else.
Today I made a pound cake. It turned out like a house brick. Very dry and so disappointing. Such a waste of 250gm of butter and 5 eggs. I'll try your Madeira cake though. Thank you for sharing your recipes
Most cakes begin with creaming butter and sugar together. Everything MUST be at room temperature. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness. The butter and sugar should be beaten until a very pale colour is achieved before adding the eggs one at a time. I hope this helps.
Mr Paul you are a gem with your explanations. I always thought that making the butter/sugar go whiteish was an old wives tale. Hope all goes well for you on your break away and I shall miss you. Take good care of yourself and the doggies.
What a gorgeous cake and easy too!!! So nice of you to pop in a vid. that you had ready. It will make the wait to see you again a little easier. May God bless and protect you and your doggies!!! See you soon!!!
Thank you Ricky.
I was relieved to see your new health update yesterday Mr. Paul and you looking so much better now you are home from hospital. We're all looking forward to seeing you post new videos but we've loads to re-watch. This Madeira cake is delicious so I'm making it again today. See, Mr. Paul, there's loads of your recipes for us, your fans, to wade through and try to perfect. Take all the time you need to get well, we'll wait for you. Love and Best Wishes from my family and I in the UK.
How wonderful to find you on UA-cam today Mr. Paul, even though this vid was recorded some time ago. You're so thoughtful thinking of your followers when you should be concentrating on taking things easy right now. I first saw this video for the first time just before last Christmas, and yes, I made it. It was lovely, and I've made it 4 times since then, along with loads more of your recipes. Unfortunately I need to start dieting as your recipes are hard to resist, and being only 5 feet tall, I will have to take myself in hand before I'm 5 feet wide as well. I do hope your scans and tests are favourable, Mr. Paul. The most important thing is for you to be well. With kind regards, Di from the UK.
Thank you Di.
Miss your vids,,, RIP,, and thank you Mr Paul,,, you helped me get through Covid,,
Mr Paul I hope you are ok was checking to see if you were about,so I’m glad to see you posted something I hope things are well,this cake was the first cake I made from your channel take care ❤
Silly me, I thought Madeira cake had Madeira in it. I always read about them in British books. They were always tucked away in a tin in the larder. Now I know how it is made! 😊
Well that's so easy Mr Paul. I'm going to have to make this today.
Your talk about "a cake in the tin for afternoon tea" brought a lump in my throat remembering fondly visits to friends in Wales and doing exactly that. I came home with a dandy recipe for seed cake and make that often as well. Cheers
I'm glad I could bring back some happy memories Donna.
Dear Mr. Paul,
I hope you are feeling better very soon. I wish you well my friend! Rest well during your break. You are in my thoughts and prayers. ❤️🙏🏻
Looks like a Buttery Pound Cake. Outstanding!!!!
Hi Paul, lovely straight forward recipe, your tips were very useful. Thank you for sharing your delicious cake recipe ,cheers & all the best Paul
😮 bloody hell, my fave made by the best pastry chef EVER!
Glad to go on a website that don't want to put cookies on my computer !!! Thanks Mr. Paul I will try this recipe at the weekend. 🙂
Love Madeira cake and looked for a good recipe for a while so thank you it’s amazing
You're welcome. Thanks for watching.
One of my favorites Sunday tea time ❤️👍🏼
I made this cake yesterday. It was so easy to make with just a few ingredients. I did add vanilla. It turned out pretty good. I didn’t add the milk, as you suggested, to make the correct consistency by mistake so the batter was a little thick. Next time I will be sure to add it. I think it will be much better and more moist. It is a great recipe that can be modified in so many ways. Thank you for sharing this❣️
I've made your recipe many times. I even studied and purchased a bottle of Madeira to go with. I left a comment about this and LIKEd the video a long time ago and the LIKE has evaporated. Don't know if UA-cam deleted my comment, too. Great recipe!! ❤️
Oh, that cake looks absolutely perfect. Yum! 😊
I will be making this cake! Thank you!
Mr Paul, thank you so much for this wonderful cake. So easy and simple but but rich and mouth watering. You are the best
My pleasure 😊
Beautiful hands Paul
Lovely!
lovely looking cake will have to try this hope to see you back soon take care and thank you
Looks so easy to make, thanks for the recipe will definitely be trying it out. Thanks Mr Paul 😊
What a delicious cake! I am super impressed! Thank you so much ❤
Hi Mr Paul. Thanks for taking the time to upload this video. Love Madeira cake. Hope everything is going well with you?
Hospital visit today, tomorrow and Wednesday. Thanks, nice to hear from you.
Hello Mr. Paul. I managed to find your Community page but couldn't find out how to reply on it. Just wanted you to know I'm thinking of you, and hope you are ok. I watched this recipe for Madeira cake and wanted to bake it today, but being the same age as you, you'll know what I mean when I tell you it's a bit of a go slow day for me today, so I plumped for making your rainbow sprinkles cake instead. Love both of these cakes and have made them several times now. I make the rainbow cake in a square tin, then I split it and sandwich it together with apricot jam. It always turns out fantastic, so thank you Mr. Paul, so glad I found your channel. Best wishes, Di from the UK.
Hi Di, on my community page you should see a thumbs up, a thumbs down, an arrow for sharing and then a small square, click on the square and you can leave a message there.
Looks Delicious 😋
Right Mr Paul, it’s in the oven and I’ve followed the instructions perfectly only I doubled and a half the amounts and put it in two 23 centimetre springform tins.
I will let you know how it turned out…. I said a few prayers over them as I placed them in the oven 😂😂😂😂 ( mainly for my math skills)
Look what popped up today. I hope your strength is building.
As always so beautiful and so YUMMY thank you for all the wonderful easy recipes you share with us ❤❤
Thank You Ana
Well done Paul.
Thanks John
Good morning 🌞 looks very yummy 😋 thank you 🙏
Have a nice break Paul ❤
Nice cake.
it’s such a relief to learn that self raising flour is perfect ok to use for traditional style cakes. Many times I’ve read recipes that would insist on using plain flour and baking powder, aka the “correct way”, that I started thinking there must be something wrong with self raising flour in general…
I buy SR sometimes it’s handy
I think the problem, is commercial bakers (me included in my bakery) always only buy Palin Flour and add the baking powder, simply because some recipe call for different amounts of raising agent.
Thank you once again Mr Paul. This is my husbands favourite cake. This will be another of your recipes that will defiantly be used. Yummy along with the Eccles cakes. A big hit.
Good luck with all your tests etc . Keep well. Looking forward to seeing you again soon . Regards Diane from Australia xx
Thank you for a clear and easy recipe to follow. Cant wait to try it.
If I was using a loaf tin would the quantity be for 1lbs or 2lbs tin. TIA.
that looks so delicious. Mr Paul can you please advise on cakes that have a rubbery texture, what goes wrong. Thanking you in advance.
The batter has been overmixed after the flour was added. ALL ingredients should be left on the work surface overnight before using. The butter and sugar should be very well mixed until the mixture is a very light colour. Once the flour goes in just gently stir in until incorporated DO NOT beat rapidly.
@@MrPaulsPantry thank you so much Mr Paul you are so generous with your information.
It's a best recipe 🎉
My brother's ears pricked when he heard the word cake, after that you had his complete attention 😋👍
Thanks Pete, I hope you're going make one for him.
@@MrPaulsPantry He's on a diet so he will have to wait 😊
I thought it would contain Madeira wine.🤣 Will make this.🙏
How about baking this in a loaf tin?
In my bakery we always did make them in loaf tins, but most people today don't bake bread so they don't have loaf tins. You can bake it in what you like.
Thank you for this simple cake recipe! But, does it just taste a slight sweet flavor without any vanilla extract?
NO it tastes of butter. Why are some people obsessed with vanilla, I blame the Americans, in my bakery we never added it our recipes, unless we wanted to hide the flavour of something else.
@@MrPaulsPantry Ha ha, yes I'm an American and just about everything we bake has vanilla in it! Thanks for the reply!
Looks good but I prefer butter cake any time
thats a loveiy cake tina rfom scarborough uk
😂looks delicious
Today I made a pound cake. It turned out like a house brick. Very dry and so disappointing. Such a waste of 250gm of butter and 5 eggs. I'll try your Madeira cake though. Thank you for sharing your recipes
Most cakes begin with creaming butter and sugar together. Everything MUST be at room temperature. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness. The butter and sugar should be beaten until a very pale colour is achieved before adding the eggs one at a time. I hope this helps.
Mr Paul you are a gem with your explanations. I always thought that making the butter/sugar go whiteish was an old wives tale. Hope all goes well for you on your break away and I shall miss you. Take good care of yourself and the doggies.
Interesting, Always thought Madeira was a type of Brandi or liquor. As I peeked at your ingredients yours has none. 👍
Could have worn a clean glove