Tribute to Cat’s Cake

My lovely flat mate Lady Catriona has bequeathed to us in flat 10 a cake recipe that has helped us through the term at Leeds Uni. This is a tribute to the Honorable Cat’s Cake. I dub thee, Cat’s Cake, honorary Cake of the Year Award because of your proven valour and:

  • Adaptability – form well to students’ budgets, can be baked in nearly any pan.
  • Ease – can be whipped up in a matter of minutes and bake in 20.
  • No icing needed, but tastes good with any.
  • Simplicity – no more than 4 ingredients needed.
  • Suitability – for any occasion, be it birthday, exam cramming, or after a late night out.
  • Taste – excellent with tea, coffee, or wine or beer.
  • Versatility – any ingredients found in the cupboards may be added to you and you only improve in taste.


The Recipe: Cat’s Cake:

  • Sugar, 1 part (1 cup)
  • Butter/margarine for baking, 1 part
  • 2 eggs
  • Self-rising flour, 1 part

Whisk first 3 ingredients together. Add flour. Pour into pan. Bake at 180 C for 20 minutes.


Ingredient options: stir 2 serving size cups of either lemon or chocolate mousse to batter, add mixed spice and cinnamon to batter and sprinkle top with cinnamon sugar, lemon or almond or vanilla extract. you can top with just about anything: fruit, pie filling, canned pears or peaches, powdered sugar, lemon glaze, sliced almonds…but it doesn’t need any.

Pan options: I have used a butter-lined round spring form pan, baking sheet, and ceramic crockery. The crockery will take an additional 5-10 minutes to bake.


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