Irish Fraughan Sunday Cake with Fraughan Cream

225g (8oz) Self Raising Flour
170g (6oz) Granulated or Caster Sugar
170g (6oz) Butter
110g (4oz) Bilberries (Fraughans)
2 Eggs, beaten
3 tbsp Milk

Fraughan Cream
175ml (6fl oz) Whipping cream
50g (2oz) Bilberries (Fraughans)
1 tbsp Caster or Icing Sugar

Pre-heat oven to 180°C: 350°F: Gas 4
Butter a 7-inch round cake tin.
Cream together the butter, sugar, until light and fluffy.
Gradually beat in the eggs, adding 1 tablespoon of flour with the last of the eggs.
Sift the remaining flour and fold in, adding enough milk to produce a stiff mixture.
Gently stir in the bilberries, ensuring they are evenly distributed through the mixture.
In a bowl, cream the sugar and butter and beat the eggs in one at a time.
Transfer to the prepared tin
Bake for 1 hour.
Remove from the tin.
Allow to cool on a rack for 1-2 hours before serving.

Fraughan Cream
Place the bilberries in a bowl, mash into a juicy pulp.
In a separate bowl whip the cream and caster sugar until stiff, fold in the Bilberry pulp.
Chill before serving.
Serve a slice of cake accompanied with a portion of the cream

Baking Recipes

Irish Fraughan Sunday Cake with Fraughan Cream