This is gorgeous and makes a MAHooosive cake…. which I’ve sealed in an airtight container. If sealed correctly this should last a while…. um…. if we don’t finish it first.
Ingredients 
- 4 cups flour
- 1 cup chopped walnuts
- 1 good cup milk
- 1 cup sugar
- 4 teaspoons baking powder
- 1 good pinch salt
Method
- Mix flour, sugar and chopped walnuts together.
- Add salt and baking powder, and then the milk.
- It should be slightly wetter than an ordinary cake mixture.
- Pour into a greased cake tin and leave to rise for 10 minutes.
- Bake in a slow oven until risen and brown
Looks lovely!
I’m afraid there must have been a typo in your recipe. I tried it tonight and it took me at least 2 cups of milk to get a batter at all. And you said it should be slightly more wet then regular cake batter, but with only one cup of milk it wasn’t even wet at all. I added another cup if milk plus probably a few tablespoons. It looks lovely now that it’s out of the oven. Just wondered if I was right to add more milk of if I had done something else wrong. I really enjoy your blog and have started cooking as if we are on rations as well. Thank you.
It can vary depending the cup you use and the exact amount of each ingredients used….I know some regularly used recipes vary in consistancy from time to time