This cake was handed down to me by my mother-in-law who used to make it regularly. It is deliciously buttery and has a crunchy topping of nuts and cinnamon sugar. Once you have cut the cake you can freeze the slices very successfully.
225 g butter
250 ml castor sugar
2 eggs
250 g flour
2 ml bicarbonate of soda (baking soda)
2 ml cream of tartar
1 ml salt
100 – 200 ml milk
TOPPING
75 g cinnamon sugar
100 g chopped nuts
Preheat the oven to 180 C and grease a ovenproof dish of approximately 28 x 18 cm
Cream the butter and sugar and add the eggs one at a time, beating well after each addition.
Sift flour, bicarb, cream of tartar and salt together. Add flour fixture and milk alternately to the egg mixture, using just enough milk to give it a soft dropping consistency. Spoon into dish and sprinkle the nuts and cinnamon sugar on top.
Bake for approximately 40 minutes. Cool in pan and cut into squares.
Serve warm or cold or freeze the slices.
The Biscuit Barrel 