Our good friends are headed off to Indonesia for a few years, so I’ve made the next recipe in the book to take for afternoon tea.
It worked just fine, first time. I didn’t keep an exact eye on the time it was in the oven but it was just under an hour when it was ready.
So, travel safely friends. God bless you all.
1 cup sugar
½ cup butter
½ cup milk
2 cups self raising flour
1 ½ tsp baking powder
1tbsp cocoa powder
Preheat the oven to 180°C (350°F).
Cream the butter and sugar, add the eggs one at a time until well beaten in, then the milk. Finally add the flour and baking powder, sifted together. Divide the mix into 3rds and add pink colouring to one part and cocoa to another. Leave the last portion plain.
Scoop the mixture into a lined round cake tin, and mix a little. (a little less than what I did would be ideal)
Bake for 50 – 60 minutes
As well as our other commitments, our garden has been keeping us very busy, picking produce. The cherries were a terribly sad story, as I ran from on busy day to another, thinking “I absolutely must net the cherries today” until it was too late and the birds had the lot. Probably a couple of kilos this year, too. Grrr. The raspberries are netted though, and are producing a LOT. I’ll include a picture of one day’s haul (after our eat-as-you-pick family afternoon),……