- 4 eggs
- 500g self-raising flour
- 1 tsp baking powder
- 300g butter or margarine
- 250g caster sugar
- Splash of milk to bind
Rubbed-in cakes like this are ideal for adding fruit to. Try cherries or sultanas, or a mix of both.
Preheat oven to 170°C (150°C fan/gas mark 4). Line a 23cm (9 inch) springform baking tin with greaseproof paper.
Place the flour and baking powder in a mixing bowl and stir well.
Add the butter or margarine and rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and mix in well.
Make a small well in the centre of the mixture then add the eggs and a splash of milk.
Use a spoon to mix the dry and liquid ingredients together until you have a soft batter. The batter should drop from a spoon when lifted out of the bowl, so add more milk if necessary.
Pour the batter into your lined cake tin, place in the centre of the preheated oven and bake for 1 hour.
Check if the cake is cooked by inserting a skewer into the centre of the cake. If the skewer comes out clean then the cake is done. Once cooked through, remove from the oven and leave to cool before turning out of the tin.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.
Discover how to make the ultimate National Trust fruit scone.
Learn how to make these delicious gluten free chocolate brownies – a tasty treat for any time of the day.
Made with punchy espresso and crunchy walnuts this cake packs in all the flavour, texture and treats a coffee and walnut cake should.