Nutmeg Cake with a Biscuit Base
Author: Shelley Bennetts Date Posted:9 August 2018
Laced with Nutmeg, this two-layered cake is a cinch to make and will become a favorite.
2 cups Self-raising Flour
2 cups Brown Sugar
125g Butter, softened
1 tsp Bicarb Soda
1 cup Milk
Pre-heat oven to 180 degrees celcius
Rub the butter into the flour and sugar
Divide this crumble mixture in half and press firmly and evenly into a well greased 180cm square or round cake tin
Mix the ground nutmeg with the egg
Mix the bicarb with the milk
Mix these together briefly with the rest of the crumble and pour onto the base
Bake at 180 degrees celcius for 45-60 minutes
Serve warm or cool with a blob of cream!