Heat the oven to 400F/200C/Gas6 This amount makes two 20cm (8inch) cakes
Cream the margarine and sugar and add the eggs one at a time, beating well in then add the milk.
Fold in the flour and mix through thoroughly. This should make a light, fluffy and pourable mixture. If not add more milk and beat well in.
Line two 20cm cake tins with the rolled-out shortcrust pastry. Spread the bottom of each with the raspberry jam and sprinkle a handfull of currants evenly across the jam.
Divide the beaten mixture equally between the two cake tins and bake them in the oven for about 25 minutes
When cool, mix up some icing sugar (confectioner's sugar) and spread evenly on top of both cakes.
One of a range of post WWII recipes taken from a very old, dog-eared notebook and reflecting some of the foods my generation grew up with.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 12|
|Calories from Fat: 76 (46%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 31.1mg||10 %|
|Sodium 277.1mg||10 %|
|Potassium 31.8mg||1 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 19.6g|
|Protein 2.4g||3 %|
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Calories per serving: 164
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