Whenever I request about Grandma cake for a special occasion I’m sure my mum laughs a little. It’s no secret that I think my grandma makes the best cake.

I was given the recipe years ago, and it’s become my go-to for when I need a cake stat – be it for a birthday cake, an ‘it’s Sunday so let’s make cake’ cake, or an ‘it’s been a day so let’s try to turn this mood around’ cake. But no matter what I do, my cakes just never taste as good as Grandma’s. I won’t even mention her honey jumbles. Actually I will, in that she used to gift Steve and I a box of them each Christmas, which we’d playfully and not so playfully argue over. Now we get a box each. *Insert fist pump here.*

But back to cake. To be honest the recipe and method are both simple, and the cake can be made with a small child on one side enthusiastically tipping the contents in and handling the hand beater like a pro, and a toddler on your hip who grabs at everything in sight. It’s a throw it all in together kind of cake. But most importantly, it’s a delicious cake. So let’s share the love, shall we?

Semi- sand cake AKA Grandma cake
* Extremely colourful icing is optional if you don’t have a 4YO demanding blue and green cakes

1 cup self raising flour
1 tbsp cornflour
125g butter
3/4 cup caster sugar
2 eggs
1/4 cup milk

Pre heat the oven to 180 degrees celsius
Add everything into a mixing bowl in that order, and mix with an electric beater for six minutes until pale and creamy
Pour into a well-greased ring tin and spread evenly.
Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Allow the cake to stand on a wire rack for 5 minutes before turning it out to cool.
Enjoy it with a cup of tea while it’s still hot. Attempt to not eat it all within a few days.

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