Frostered Layer Cake

FROSTERED LAYER CAKE

 

This recipe was located from Mum's collection -The Herald Sun 3 April 1991.  She used to make this one from time to time.

 

INGREDIENTS.

 

185G Butter (room temperature)

3/4 cup castor sugar.

4 eggs ( room temp).

3 and 1/2 cups of self raising flour

2/3 cup milk

1/2 cup currants

1 teaspoon mixed spice

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

Finely grated rind of 1 lemon.

 

METHOD

1. Grease and line 2x20 cm sandwich pans.

2. Cream butter and sugar together until light and fluffy.

3.Add eggs one at a time beating well.

4.Stir in sifted flour alternatively with milk.

5.Put half the mixture into one sandwich pan

6. Add currants, spices and lemon rind to remaining mixture.

7.Put remaining mixture into other sandwich tin.

8. Cook in a moderate oven for 30 minutes or until cooked when tested.

 

FROSTING

1and 1/2 cups of sifted icing sugar

1-2 tablespoons of hot milk

 

Sandwich the cakes together when cold with the frosting.

 

I have made this cake by halfing most of the recipe but keeping the same measurements for the spices and lemon. I end up with just one cake not two but half the cake and place the frosting in cut open halves.

 

Mum sometimes used to do the same as she did with her sponge. Cut the both cakes in half and fill them and end up with 4 layers. However, mainly she used to make it as the recipe suggested.

You could also fill it with other fillings such as jam and use the frosting for the icing.

.