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This recipe for Courting cake was given to me by a Northern relative. It is similar to a Victoria sponge, only more dense with a greater ratio of flour to butter & eggs. Traditionally the cake was baked by the lady that was being courted for her betrothed. A sign of her love & a hopeful proposal.
Pre-heat oven to 190°C/375°F. Grease and line the bases of three 7-inch round cake tins. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, and then add enough milk to give a soft dropping consistency.
Pre-heat oven to 190°C/375°F. Grease and line the bases of three 7-inch round cake tins. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition.
Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. Turn out and leave to cool on a wire rack. Whip the cream until it just holds its shape.
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