Grandma Bridles "Every Day" Cake
As this recipe title says this is a cake that has been in my family ever since I can remember, a light moist fruit cake that, as my family so delightfully put it, "tows a cup of tea down nicely", It's simple to make and keeps remarkably well, if stored in an air tight tin and for best results I think it is better eaten the day after baking.
This recipe is ideal for a 7½ inch in diameter by 3 inch deep cake tin, which needs to be greased then lined with greaseproof paper, the paper should not go more than ¼ inch above the top of the cake tin.
1lb self raising flour
3 eggs (beaten)
¼ pint fresh milk
½ freshly squeezed lemon
Put the mixture into the lined tin and place in your pre-heated oven, 120°c for 2¼ hours. Test with a skewer and turn out to cool on a rack.
This can be done by machine, but don't overdo the mixing, and it is best if you add the fruit by hand!
As we say... HAPPY CAKE CRUMBLING!!!
- The Ginger Hobbit
- Ashford, Kent, United Kingdom
- “If more of us valued food and cheer above hoarded gold, it would be a much merrier world.” ― J.R.R. Tolkien ~ "I love to cook, to create platefuls of happiness, I find that there is no greater complement to a chef than silence while people are eating my food, it shows their enjoyment more that any complement words could express!" - The Ginger Hobbit.