Sally Lunn Teacake

Recipe By: Ruth Isabel Ross
Categories: country breads

125 grams (4 oz/l stick) butter or margarine
175 grams (6 oz/3/4 cup) caster sugar, superfine
400 grams (14 oz/3-1/2 cups) self-raising flour
2 eggs, beaten
Milk, if necessary

Cream the butter and sugar. Add the flour and beaten eggs alternately. Add
a little milk if the mixture seems too stiff. Put the mixture into a
well-greased tin. Bake at 220 C/425 F/gas 7 for 1 hour. Cut while still
warm and spread with softened butter.

"A simple form of Sally Lunn, the classic version of which is made with
yeast (page 22). These cakes are named after a girl who sold them in the
streets of Bath, England, in the late eighteenth century. The recipe
quickly made its way to Ireland as well as"

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Per Serving (excluding unknown items): 1721 Calories; 111g Fat (57.0%
calories from fat); 14g Protein; 176g Carbohydrate; 0g Dietary Fiber;
698mg Cholesterol; 1174mg Sodium. Exchanges: 1 1/2 Lean Meat; 21 Fat; 11
1/2 Other Carbohydrates.

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