My mum recently handed me a real treasure – an exercise book that was used for recipes by my great-grandmother. I never knew my great-grandmother, but I certainly recognise some of her recipes from my visits to Nan’s house. It has been compiled with patience and love, and gives me an insight into a woman I never met. It is a privilege to now have her cookbook. This cake is from an era where home cooks were incredibly frugal, as everyday ingredients, such as butter, were in short supply.
1.In a large saucepan, combine all ingredients, except the eggs, flours and icing sugar; boil for 3 minutes. Transfer to a large bowl, cool to room temperature.
2.Preheat the oven to 160°C (140°C fan-forced). Grease a 20cm-round cake pan and line base and sides with baking paper.
3.Stir eggs into cooled fruit mixture; fold in sifted flours. Spread mixture into the prepared pan and bake for about 1 hour or until cooked when tested with a thin knife or skewer. Cool in pan.
4.To decorate, place a paper doily on cake and dust liberally with icing sugar, then carefully remove the doily. Serve sliced.
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