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Ladysmith Cake
Cake topped with Raspberry Jam and Chopped Nuts. Edmonds Cookbook Recipe
Ingredients
175 g butter softened
3/4 cup sugar
3 eggs
1 1/2 cups Edmonds plain baking flour
1 teaspoon Edmonds baking powder
2 teaspoons cinnamon
1/4 cup raspberry jam
1/4 cup chopped nuts
Method
Cream butter and sugar until light and fluffy
In a separate bowl beat eggs until thick
Sift flour and baking powder together
Add to creamed mixture alternately with the eggs
Transfer one-third of the mixture to a bowl
Stir in cinnamon
Reserve remaining mixture
Spoon cinnamon mixture into a greased and lined 18 cm square cake tin
Spread surface with raspberry jam
Top with reserved mixture
Sprinkle the top with chopped nuts
Bake at 180°C for 50 minutes or until cake springs back when lightly touched
Leave in tin for 10 minutes before turning out onto a cooling rack.
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