Some of you may disagree but we think that cake represents a necessary food group so it rightfully has taken a place on this weeks menu at the Blue House.
I always use the recipe from 'Central Cookery Book.' Every true Tasmanian will know about his book written by the wonderful Miss A.C. Irvine, the late former Mistress of Domestic Sciences with the Education Department in Tasmania. Miss Irvine included many wonderful recipes in this book including like Tripe Fricassee and Fish and Pineapple Loaf. The book was used as a text at high school and then at home. I don't think you really Tasmanian until you own and cook from the 'Central.'
Minnie and I whipped this one up yesterday and enjoyed a small warm slice for morning tea.
- 3/4 cup sugar
- 60 butter
- 1 egg
- 1 1 2/ cup Self Raising flour
- 3/4 cup milk
- 2 tsp butter
- 2 tsp caster sugar
- 2 tsp cinnamon
- Prepare oven to 190'c. Grease and paper base of 2 x 16 1/2 cm cake pans or a slab tin 27cm x 18cm.
- Sift flour.
- Cream butter and sugar. Add egg and beat well. Fold in flour and milk alternatively, blending all carefully.
- Pour into cake pans or slab tin. Bake 25-30 minutes or until done.
- Cool in tin for a few minutes, then turn onto cake cooler and reverse so top of the cake is uppermost.
- While still hot 'spread' top with butter and sprinkle with mixed sugar and cinnamon
- Serve sliced hot or cold