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Method:
Cream together all the cake ingredients
until you have a soft cake mixture. Spoon into two greased and lined
20 cm/ 8 in cake tins (pans) and bake in a preheated oven at
160°C/325°F/gas mark 3 for 20 minutes until golden brown and springy
to the touch. Leave to cool in the tins for 5 minutes, then turn out
on to a wire rack to finish cooling.
To make the icing, cream the butter or margarine with the icing sugar
until you have a spread able consistency. Spread the jam over the top
of one cake, then spread with half the icing and place the second cake
on top. Spread the remaining icing over the top of the cake and smooth
out with a palette knife. Cut a 20 cm/8 in circle of greaseproof
(waxed) paper and fold into 8 segments. Leaving a small circle in the
centre to hold the paper in one piece, cut out alternate segments and
place the paper on top of the cake as a stencil. Sprinkle the
uncovered sections with sugar strands, then remove the paper and
arrange the orange and lemon slices in an attractive pattern on the
undecorated sections.
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