Gluten-Free Cherry Madeira Cake

2 Jun

I’ve never made a Madeira cake before, but inspired by the other alteration successes from my Grandma’s cookbook- I had high hopes from this one. It wasn’t to disappoint! This cake is so light and fluffy, it tastes like heaven. It has a beautifully delicate almond flavour combined with juicy cherry chunks.



  • 9oz Dove’s Farm Gluten-Free Plain Flour, yes plain
  • 6 oz caster sugar
  • 6oz unsalted butter (softened)
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp Xanthan Gum
  • pinch of salt
  • 4oz cherry halves, roll these in a sprinkling of flour otherwise they will all sink to the bottom!
  • 2 tbsp milk
  • 1 tsp Almond Extract


  1. Preheat your oven to 150 degrees C
  2. Grease and line a deep 7 inch cake tin
  3. Place the butter and sugar in a bowl and mix on a very slow (minimum) speed, until they are blended together. Then, increase the speed slightly (still slow) and beat for approx 3 minutes, until the butter is pale and the mixture fluffy
  4. Add each egg (1 at a time) and beat in until the mixture is fluffy again
  5. Add the sifted flour, baking powder and Xanthan Gum and turn back to minimum speed. Mix until  you can stand a spoon up in the mixture, but  you can still shake the mixture from the spoon fairly easily
  6. Then add 2 tbsp of milk and the Almond Extract, just to loosen it slightly (as GF flour is extra absorbent and Xanthan Gum can make the mixture particularly stiff and gummy
  7. Turn the mixture into your greased and lined cake tin and bake for 1- 1 1/4 hours until cooked through

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