Where is a madeira cake recipe that was on the back of fielders cornflour packet using hot butter at end preparation before putting in oven?

* 1 cup (2 sticks) unsalted butter, softened but still cool

* 1 3/4 cups granulated sugar

* 3 large eggs

* 2 1/4 cups all-purpose flour

* 3 teaspoons baking powder

* 1/2 teaspoon salt

* 1 cup milk

* 1 teaspoon vanilla extract

* 1/4 cup cornflour

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients.

4. Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake is baking, prepare the cornflour topping by whisking together the cornflour, 1/4 cup sugar, and 1/4 cup boiling water in a small saucepan. Bring to a boil, then reduce heat and simmer for 1-2 minutes, or until thickened.

6. Remove the cake from the oven and immediately spread the hot cornflour topping over the top. Allow the cake to cool completely before cutting and serving.

Tips

* For a richer cake, use brown sugar instead of granulated sugar.

* Add 1/2 cup chopped nuts or dried fruit to the batter for added flavor.

* Serve the cake with whipped cream, ice cream, or a drizzle of honey.