Line a 900g (2lb) loaf tin with non-stick baking parchment.
Step 2
Thickly slice the strawberries. Put in a bowl with the other fruit and the alcohol. Leave to soak for 5-10min.
Step 3
Cut the Madeira cake lengthways into four x 1cm (½in) thick slices. Trim off the golden outer crumb and cut each slice to the length of the loaf tin. Press two slices into the base of the tin.
Step 4
Scoop half the ice cream over the sponge and level it with a round-bladed knife. Scatter over the fruit and top with the remaining ice cream. Level the surface and cover with the two remaining slices of Madeira cake. Cover with clingfilm and freeze for 4hr or preferably overnight.
Step 5
Turn the cake out of the tin and cut in half lengthways with a hot, sharp knife. Cut each length into four neat squares (you may have to trim the outer edges). Put the squares together on a plate and cover with clingfilm. Return to the freezer for at least 30min.
Step 6
Put each slice on an individual serving plate on a strawberry, raspberry or lemon geranium leaf (shown) and leave to soften in the fridge for 10-20min. Dust lightly with icing sugar and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
