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Method:
Cream together the butter or margarine
and sugar until pale and soft. Add the eggs one at a time, beating
well between each addition. Fold in the remaining ingredients. Spoon
into a greased and lined 18 cm/7 in cake tin (pan) and level the
surface. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1-1
1/4, hours until golden brown and springy to the touch. Leave to cool
in the tin for 5 minutes before turning out on to a wire rack to
finish cooling.
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