Madeira Cake screams granny to me. It was her all-time favourite. Plain and simple, yet needing no bells or whistles to be the perfect accompaniment to a good cuppa. It is a moist, I would go so far as describing it as dense cake with a very subtle hint of cinnamon and lemon.
With an electric beater, cream the butter until smooth, add the lemon rind and cinnamon and gradually beat in the sugar until soft and light in colour.
Add the beaten eggs one at a time, beating well after each addition.
Sift the flour, salt and baking powder together and with a metal spoon, fold into the mixture alternately with the milk.
Place in a well-greased and lined 20cm cake tin. Smooth the top and sprinkle with the candied peel
Bake at 160° for about 1 hour and 10 minutes. Test in the centre with a skewer. If the skewer comes out clean, the cake is cooked. Leave in the tin for around half an hour before turning out onto a wire rack.
Madeira Cake will keep well in an airtight container for a few days