A classic, simple and delicious tea-time treat, this traditional Madeira Cake has a twist, with the addition of Ballyhoura Freeze Dried Raspberries.

Raspberry Madeira Loaf Cake

Raspberry Madeira Loaf Cake

A delicious tea-time treat
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aisling larkin baking recipe
aisling larkin raspberry madeira cake
freeze dried raspberries
madeira cake recipe
traditional baking
Prep Time: 15 minutes
Cook Time: 45 minutes


  • 175 g caster sugar
  • 175 g butter room temperature
  • 3 large eggs
  • 225 g self-raising flour
  • 30 g ground almonds
  • Zest ½ lemon
  • 1 tbsp vanilla extract
  • 125 g fresh raspberries
  • 100 g icing sugar
  • 4 tbsp water
  • Garnish: 100g Ballyhoura Mountain freeze dried raspberries


  • Preheat oven to 180℃, grease and line a 2 lb / 900g loaf tin.
  • Cream the butter and sugar together until light and fluffy.
  • Add one egg at a time with 1 tbsp of flour to prevent curdling, continue mixing, pour in vanilla extract and mix in remaining flour and ground almonds, gently fold in fresh raspberries and zest ½ lemon.
  • Spoon the mixture into the prepared baking tin and smooth the top, bake in the middle shelf for 45 mins – if the top is browning too quickly pop a piece of tin foil loosely over the top.
  • Once baked, allow to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Whilst the loaf cake is cooling, prepare the icing.
  • Sieve the icing sugar into a large bowl and gradually add water for a smooth consistency, add in chopped Ballyhoura freeze dried raspberries.
  • To decorate, drizzle the icing over the loaf cake and garnish with dried raspberries.
  • Serve and enjoy.