Southern posted 01-21-99
HONEY MADEIRA CAKE
6 oz butter (150g)
4 oz set honey (100g)
3 oz superfine sugar (75g)
Grated rind of 1 lemon
3 large eggs, beaten
9 oz self-rising flour, sifted (250g)
Glaze:
3 tablespoons clear honey (45ml)
2 tablespoons almonds, chopped and toasted (30ml)
Pre-heat oven to 350 °F (180 °C). Grease and line a 2-pound loaf pan (900g) with waxed paper or parchment.
Cream butter with honey and sugar until pale and fluffy. Add lemon rind, then gradually beat in eggs. Add a little flour to keep the mixture from curdling, then fold in remaining flour.
Pour into pan. Bake until a metal skewer inserted into the middle comes out clean (about 1 hour). Cool on wire
rack. To glaze, use skewer to poke fine holes in the cake. Drizzle with warm honey and sprinkle with toasted nuts.
SOURCE: British Honey Importers & Packers Association
http://www.honey-bureau.demon.co.uk/madeira.htm