Everyday Cake

Ingredients

Foundation Recipe	Continued...
200 gm self raising flour	2 eggs
pinch salt	4 tbspn milk
100 gm Stork margarine
100 gm caster sugar
100 gm fruit (see notes)

Cooking

Preheat the oven to 180°C.
Line the bottom and sides of a 7 inch cake tin (removable bottom is best) with ovenproof paper.
Melt some butter or margarine and lightly paint the paper lining.
Sieve the flour and salt into a large bowl.
Cut the margarine into small cubes and rub into the flour until it resembles fine breadcrumbs.
Stir the sugar into the mixture with a metal spoon.
Stir the fruit into the mixture with a metal spoon.
In a small bowl, beat the eggs lightly with the milk.
Add the eggs and milk to the cake mixture and mix thouroughly.
Spoon the cake mixture into the prepared tin and smooth the top.
Bake in the oven for 1 hour 15 mins, and after this time ensure that a skewer pushed into the centre of the cake comes out clean, and if not, continue to cook for a few minutes longer.
When finished, remove from the oven and allow to cool for 3 min.
Finally, turn out the cake, remove the paper, and allow to cool on wire tray.

Notes

Variations
(1) At stage 7 use sultanas.
(2) At stage 7 use mixed fruit and at stage 8 add 1 tspn of almond extract.
(3) At stage 7 use mixed fruit and at stage 8 add 2 tspn of vanilla extract.
(4) Any variations of the suggestions can be tried to suit individual taste.
This recipe has been adapted from an old book from Stork Margarine Cookery Service called The Art of Home Cooking (1954 second edition).

PS
An Everyday Cake is fairly cheap and easy to make and is specifically a plain cake even though it will typically contain fruit of some sort. The term plain refers to the the fat content being half or less than half the weight of flour.
An Everyday cake should have a slightly domed top and it is also likely for the top to be slightly cracked.