I don't think this cake is rich I find it very bland and heavy. I much prefer a good English Madeira cake...especially when you add caraway Seeds and another favourite addition is Oxford thick cut Marmalade.
I actually made the cake at the weekend and would recommend it is not cooked for as long. The recipe comes from the 1950's and I think modern cookers are far more efficient..Perhaps half the time would make a nicer cake.
I think I will make an effort to improve this cake to something more in keeping with todays tastes. I am going to experiment.
Yes Madeira cake IS good, with a good flavouring of lemon. I know for me too, it is the IDEA of the romance of the pound cake that I am in love with actually, from reading the books!
As for sauces, there are many, my first thought for a filet mignon is a Bernaise sauce, if you'd like that recipe let me know or if there's one in particular you have in mind....let's hear it and I'll post it for you! Have a great night!
Sue I would love to have your recipe for Bernaise sauce. TIA!
We take forum safety very seriously here at BellaOnline. Please be sure to read through our Forum Guidelines. Let us know if you have any questions or comments!
Privacy
This forum uses cookies to ensure smooth navigation from page to page of a thread. If you choose to register and provide your email, that email is solely used to get your password to you and updates on any topics you choose to watch. Nothing else. Ask with any questions!
