2-4-6-8 Cake

2 large eggs
4 oz margarine/butter
6 oz sugar
8 oz self-raising flour
up to 1 cup water or milk.

Beat the butter and sugar together until light and fluffy, add eggs
one at a time. Sift flour and add a tablespoonful at a time so that
it can mix in properly, add water or milk as needed to make the batter
wet enough, you usually need to add the whole cup. Put in a 20-25 cm
baking tin and bake in a moderate oven for 45 min or until a skewer
inserted comes out clean. My mum always used to grease the pan, flour
it lightly and then put a piece of baking paper in the bottom so cakes
don't stick. It always works. My mum is a legend.

Variations: Chocolate cake - add about 2 tablespoons of bitter cocoa
with the flour. Coffee cake - dissolve 2 teaspoons of coffee into a
small amount of hot water and add to the rest of the water, or
substitute a cup of strong cold coffee for the water.

The variations are endless and are only limited by imagination. The
cake comes out moist and delicious and can be served dusted with icing
sugar or with any icing you like.


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