It is sometimes mistakenly thought to originate from the Madeira islands. However, that is not the case as it was instead named after Madeira wine, which was popular in England in the mid-1800s and was often served with the cake. (Wikipedia)

INGREDIENTS
150g of butter, softened
150g of caster sugar
1 tsp vanilla extract
3 large eggs, beaten
115g of self-raising flour
115g of plain flour
Milk, a little to mix

MADEIRA CAKE RECEIPT
1 Preheat the oven to 180ºC and grease and line an 18 cm (7 inch) round, loose-bottomed cake tin, with butter and baking paper
2 Cream the butter and sugar together with the vanilla extract until light and fluffy, then gradually add the eggs and a spoonful of flour, beating well between each addition until they are as light as possible
3 Add the remaining flour and a little milk to make a soft dropping consistency
4 Spoons the mixture into the prepared cake tin and bake for 75 minutes until a skewer inserted in the middle comes out clean
5 Allow to cool in the tin for a few minutes before turning out to a wire rack to cool completely

SERVE IN SLICES WITH A GLASS OF MADEIRA WINE

Diná Gonçalves (Official Tourist Guide)