Courting Cake

Courting cake

Courting cake

This attractive cake was originally baked by young ladies for their betrothed.

It is a real summer treat.  Bake it in August, when strawberries should be good value.

Suitable for freezing
Prep time 10 mins
Cook time 25 mins

Makes 16 slices

Butter 225g (8oz)

Caster sugar 225g (8oz)
Eggs 4, beaten
Self-raising flour 350g (12oz)
Milk 2-3 tbsp
Double cream 300ml (10fl oz)
Strawberries 225g (8oz), sliced
Icing sugar to dust the cake

1 Grease and line three 18cm (7in) round sandwich cake tins.  Preheat the oven to 190C 375F gas 5.

2 Cream the butter and sugar until pale and fluffy.  Gradually add the eggs, beating well after each addition.  Fold in the flour, and then add enough milk to give a dropping consistency.

3 Divide the mixture between the three cake tins and bake in the oven for 25-30 minutes until well risen and firm.  Turn out and leave to cool on a wire rack.

4 Whip the cream until it holds soft peaks.  Sandwich the cakes together with the cream and strawberries, reserving a few for decoration.  Dredge the top with icing sugar and decorate with strawberries.

Cook’s tips

If you only have two sandwich tins follow the method using 175g (6oz) each of butter, sugar and flour, 3 eggs and 2 tablespoons of milk.  Cook at 180C 350F Gas 4 for 20-25 minutes.

Decorate just before serving before the strawberry juices start to run and discolour the cream.

Freeze cakes before decorating.

Taken from Around Britain Dairy Cookbook

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