Sherry Cake (or Sand Cake) |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
|
Lovely moist cake. Recipe came from my mother. Note: Better for keeping a few days, stored in an airtight tin. Ingredients:
8 ounces margarine |
8 ounces caster sugar |
3 eggs |
2 ounces self-raising flour |
2 ounces ground almonds |
6 ounces rice flour |
1 tablespoon sherry wine |
Directions:
1. Cream together the margarine and sugar.
2. Beat in three eggs one at a time.
3. Fold in flour, ground almonds and ground rice.
4. Add sherry.
5. Put in a greased and lined 2lb (1 kg.) loaf tin or 7 (18 cm) cake tin.
6. Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.
|
|