Ladysmith Cake

In this clever recipe you get a multi-layered, jam-filled cake all baked in one tin. It was named to celebrate the lifting of a four-month siege of the South African town of Ladysmith in February 1900, during the Boer War.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 90 mins Servings: 8-10
  • 175g butter, softened

    ¾ cup sugar

    1½ cups Edmonds standard flour

    1 tsp Edmonds baking powder

    3 eggs, beaten

    2 tsp cinnamon

    ¼ cup raspberry jam

    ¼ cup chopped walnuts

  • 1. Preheat the oven to 180˚C. Grease an 20cm square cake tin and line the base with baking paper.

  • 2. Cream the butter and sugar until light and fluffy. Sift the flour and baking powder together and add to the creamed mixture alternately with the beaten eggs.

  • 3. Put just under half the mixture into another bowl and sift on the cinnamon then fold it evenly through. Spread this mixture evenly in the prepared tin.

  • 4. Spread over the raspberry jam and top with the remaining cake mixture. Sprinkle the top with the chopped walnuts.

  • 5. Bake for 50 minutes or until the cake springs back when lightly touched. Leave in the tin for 10 minutes, then turn out carefully onto a wire rack to cool.

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