No creaming sugar and butter, just adding wet ingredients to dry!! My beloved mother-in-law gave me this recipe when I was a novice cook, many years ago, knowing I would gain confidence with each success.
I double this recipe as one cake never is enough!!
Milly's original recipe uses white sugar but I have used Raw Sugar for a crispy caramelly crust. Also, I dust it with icing sugar as its quicker than making icing, and you can do this when it is still warm - 13 Oct 2015