250g unsalted butter
250g self raising flour
80g caster sugar
1/4 cup milk
2 tbsp blackcurrant jam - diluted with 2 tbsp warm water.
Cream butter and sugar till light and fluffy.
Add eggs one at a time and continue creaming.
Alternatively, fold in flour and add milk.
Continue adding flour and milk, mix until just smooth.
Pour batter into a greased baking pan (size depends on how thick or thin you prefer the cake)
Carefully swirl in the blackcurrant jam into batter.
Bake on preheated oven at 175C for about 1 hour or until cake is done.
Remove, cool down and cut into shapes preferred.
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