Sherry Cake (or Sand Cake)

Submitted by Hilarye

"Lovely moist cake. Recipe came from my mother. Note: Better for keeping a few days, stored in an airtight tin."

 

• Ready In: 1hr 35mins
• Ingredients: 7
• Yields: 1 cake

ingredients

• 8 ounces margarine
• 8 ounces caster sugar
• 3 eggs
• 2 ounces self-raising flour
• 2 ounces ground almonds
• 6 ounces rice flour
• 1 tablespoon sherry wine

directions

1. Cream together the margarine and sugar.
2. Beat in three eggs one at a time.
3. Fold in flour, ground almonds and ground rice.
4. Add sherry.
5. Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin.
6. Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.

Reviews

[Vnut-Beyond Redempt]

A very nice cake! Yes, it IS important to keep it in an airtight container as it dries out fairly quickly!