Ingredients1½ lb flour
1½ lb sugar
1½ lb margarine
1 - 2 eggs
3 tsp baking powder
1 tsp vanilla essence
2 - 3 tbsp milk or water
- Cream the margarine and sugar together until light and fluffy. Add the eggs one at a time, creaming thoroughly after each addition. Add essence.
- Sieve the flour with the baking powder.
- Lightly fold in the flour alternately with the milk or water. The mixture should be soft enough to drop easily from the spoon.
- Bake in a greased loaf pan for 30 - 40 minutes, in a moderately hot oven. Turn out and allow to cool.
A variety of coloured preserved fruit may be used. The cake may be cut horizontally in two or three layers, then sandwiched together with butter cream filling (see Demerara Gateau).