This cake reminds me of my Nan. I don't know if it's a recipe she made frequently, or if it was just truly memorable when she did! Good ol' fashioned country cooking. This recipe is ideal for a round 20cm diameter cake tin. I used a 24cm tin and multiplied the ingredients by 1.66 (because to double it I needed 6 eggs and I only had 5) — but since it doesn't multiply neatly, I'll just give you the quantities for a 20cm tin.