A gift of "Vintage Cakes"

Some things are just meant to be. About a month ago, I spotted this book, "Vintage Cakes" by Jane Brocket, at a Tuesday Morning store, but I told myself no, I don't have room for any more cookbooks, and I wouldn't even let myself look inside. A few weeks later, I saw the same book at Ollie's in Carrollton, but again, I exercised restraint as I thought of that pile of books I'm trying to whittle down. Last week, I was meeting a friend for lunch, and she walked into the restaurant with this book and handed it to me. "Do you have this?" she asked. I just grinned and said no. She said it reminded her of me so she got it for me at Ollie's in Newnan. So I can only assume I was meant to have this book!

When I looked inside, I realized this is much more than just a cookbook of vintage cake recipes. It's also a visual feast, and those who love pretty china will find much eye candy inside. I especially loved the plate on this chapter's title page. Any idea of the pattern? With all those jonquils, it just screams spring to me, and as a friend of mine says, I'm pretty sure I'm going to need this in order to live a normal life.

I found myself ogling the plates and linens as much as the food, although this yummy looking Genoa Cake is now on my to-try list.

I love that these Welsh Cakes are stored in a lovely vintage tin, and I also enjoyed spying the teapots in the background.

So what did I make for my first cake from the book? This easy and exceptionally delicious lemon-flavored Madeira Cake, which my husband just raved about. I like it because it's a perfect treat for teatime and will pair well with any number of teas. The book's author is British and uses some British terms (but not British measurements), so I thought I'd share the recipe as I made it.

Madeira Cake

3/4 cup softened butter (salted)
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
3/4 teaspoon baking powder
Zest of 1/2 a lemon

Preheat oven to 325 degrees. Prepare a 9 x 5-inch loaf pan with baking spray and/or parchment. (I used parchment alone and it was fine.) In a large mixing bowl, cream the butter and sugar with a wooden spoon. Add eggs one at a time, beating after each addition. Next, sift the flour and baking powder together into the bowl. Add lemon zest, and use a large metal spoon to combine all ingredients. Pour batter into prepared pan and bake for 55-60 minutes or until a knife comes out clean. Yields 1 loaf.