But the one cake she did make over and over and over again, well being totally honest it was the ONLY cake, was a walnut cake and we loved it (luckily). Recently, after reliving a few memories I managed to extract the recipe from my mum.
125g butter softened (if its not soft put in a bowl in front of a coal fire)
125g caster sugar
2 free range eggs
125g SR flour
75g chopped walnuts
For the top of the cake:
1 egg white (taken from one of the 2 free range eggs)
Walnut pieces to decorate
1. Pre heat the oven to 180 degrees or 160C fan.Cream together the butter and sugar until pale and fluffy (this was done by hand with a wooden spoon as we didn't have a food mixer). Break one egg into a bowl; with the second egg seperate the yolk from the white and keep the white of this egg for the icing later.
2. Add the whole egg and single egg yolk beaten together to the creamed butter and sugar with a tablespoon of the flour. Once incorporated fold in the rest of the flour gently.
Add the chopped walnuts and mix in.
Put the cake mix into a lined loaf tin.
3. Bake in a loaf tin in the oven for 35 minutes.
4. Once baked, test with a skewer, take out and leave to cool, when the cake is cold make up some royal icing with the egg white and sifted icing sugar. You will have to judge how much icing sugar by the amount of egg white.
Spread the icing over the UPTURNED cake with a palette knife dipped in very hot water to get a smooth top. Decorate with the remaining walnuts. This makes one cake, but making two by doubling up is better!
Slice and enjoy with a cup of tea and chat about how nice this cake is but how your mums walnut cake really was so much more