Directions
1Combine all dry ingredients. Stir in eggs and butter.
2Spray and line SC with baking paper. Put mixture in and even out to cover base.
3Cook for 1 - 1 1/2 hours high, tea towel under the lid. Depends on your SC so check after 1 hour.
4I used my 5 litre SC, and you can see the height in the pic. Ice with your favourite icing. I used lemon juice , butter , milk and icing sugar.
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Submitted by Robyn Clark
1 Review
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Jenny
February 6, 2019
I made this for the first time a couple of days ago n absolutely loved it although it burnt on the bottom n sides a little, it still tasted delicious šš Iām going to make it again in the next few days but this time Iām gonna try it in a lined loaf tin n see how it goes. šš thank you for sharing your lovely recipe with us Robyn š