Ingredients

• 300 g (10 oz) butter, softened at room temperature
• 300 g (10 oz) caster sugar
• 5 eggs, size 3
• 300 g (10 oz) self-raising flour
• a pinch salt
• about 5 tablespoonfuls milk
• 1 jar (375 g or 12 oz) apricot jam
• 175 g (6 oz) butter, softened at room temperature
• 2 tablespoonfuls strong coffee essence
• 375 g (12 oz) icing sugar, sifted
• 6 glacé cherries, halved
• 1 tablespoonful chocolate vermicelli
•   melted lard
•   greaseproof paper

Method

1. Prepare the cake tin (30 by 22 by 5 cm) by cutting a piece of greaseproof paper to fit the base. Brush the tin with melted lard, lay the paper in the base, then brush again with melted lard.
2. Cream the butter and sugar together until soft and light. Add the eggs one at a time, beating well between each addition.
3. Sift the flour and salt together and fold into the mixture, together with the milk, to give a soft dropping consistency.
4. Turn the mixture into the prepared cake tin and bake on the centre shelf of a moderately hot oven, Gas Mark 5 / 375°F / 190°C, for 40 to 45 minutes. When ready, the cake should be shrinking slightly from the sides of the tin.
5. Turn out on to a wire tray to cool. Split the cake in half horizontally using a long serrated knife. Spread one half with the apricot jam then sandwich the two halves together.
6. To make the icing: cream the butter until soft, add the strong coffee essence, then the sifted icing sugar, beating in gradually between each addition.
7. Spread the icing over the top of the cake and smooth the surface. Mark a criss-cross pattern on it with a fork — dip a fork in hot water, shake it free of water, then use it hot to create the pattern.
8. Decorate with halved glacé cherries and chocolate vermicelli.

Notes