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Madeira Cake

175g (6 oz) butter
175g (6 oz) sugar
1/4 tsp citric acid
3 eggs
175g (6 oz) self-raising flour

Cream butter, sugar and citric acid. Beat eggs and add alternately with flour to creamed mixture. Bake 180'C (350'F) for 1 hour in a greased tin. Great with citric icing (Failsafe Cookbook). There's a gluten-free version of this recipe in Failsafe Cookbook.

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