With an abundance of frosting in the fridge and hungry neighbours and children I decided to make a little loaf cake just for fun, actually I made two loaf cakes but gave one away. We
With an abundance of frosting in the fridge and hungry neighbours and children I decided to make a little loaf cake just for fun, actually I made two loaf cakes but gave one away.
We were home all day today, Monday was a holiday and the last two evenings we had been walking and had covered a lot of miles. I decided to stay at home and do ordinary home things. The children are back to studying, they have another exam in two weeks, then they are done exams for the year.
The house is partly chaotic because we are fixing up a room and someone (me) has decided to move furniture about. I had a six drawer, two cupboard pine dresser in the main hallway, I love it and I have just moved it into the TV room. I am going to sidetrack this for a moment, but the room we call the TV room has no TV in it. It used to have a TV and it’s the best way to describe it, currently it’s got a sofa, dresser, two bookcases a treadmill and a large pine table in it. It opens onto the back garden and in the summer it’s a real sun trap. We don’t use that room much in the winter as it is the opposite and gets very cold. Also I am in the process of moving a floor to ceiling Ikea unit into the hallway, to put all my photos and special things into. It’s a long narrow hallway so that unit will suit well. I might take photos when I am finished, eventually.
Back onto the cake, I wonder sometimes if anyone is genuinely interested in my general rambles of being a home maker, I will talk anyway just in case someone listens.
170g self raising flour
170g caster sugar
115g softened butter
3 large eggs
1 teaspoon baking powder
1 teaspoon vanilla essence
2 tablespoons milk
Preheat the oven to 180C. Prepare a 2lb loaf tin with a paper liner.
This cake is very easy to make. Put all the ingredients in a bowl and mix until well combined.
Spoon all of the ingredients into the loaf tin.
Bake for around 45 minutes until it is golden and springy. Test for doneness with a cocktail stick.
When the cake is done leave it in the tin for around 15 minutes.
Then transfer onto a wire rack until it’s completely cool.
Slice in half and fill with strawberry jam and frosting.