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Karen Dudley
1 rating
8–10
Medium
By Karen Dudley
Published 2018
This cake keeps well and is a versatile tea and pudding cake. It is wonderful with ice cream and maybe some slices of glazed ginger or with grilled or poached fruit and cream.
Preheat the oven to 180°C and butter a deep-sided round cake tin (25 cm diameter, 8 cm dee
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