Spice cake

6 oz margarine
12 oz soft dark brown sugar
3 eggs
8 fl oz skimmed milk
1 tsp vanilla essence
12 oz wholemeal flour
3 tsp (level) baking powder
1/2 tsp nutmeg
1 heaped tsp mixed spice

Cream the marg and sugar, beat in the eggs one at a time, and beat in the milk gradually. Add vanilla. (Note: this is not a mixture one needs to be careful with) Mix the spices, etc., into the flour, and add to the mixing bowl, beating hard until smooth and light.

Spread evenly in a greased 9" x 13" x 2" baking tin, and optionally sprinkle with Crumbly Topping. (Alternatively, use Frosting when baked and cooled.)

Bake just above bottom shelf, at Mk 4/350°F/170°C, for about 45-50 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Leave in tin until cold.

Cut into 2 doz. Serve warm (though rather fragile) or cold, with cream, icecream, custard, or alone. Keeps well, about 1 week if covered.