A lovely seasonal cake, this one - uses up some of the egg glut as well as the wonderful elderflower cordial I made:
6oz butter, softened
3 eggs. beaten
6 oz self raising flour
4 - 5 tbsp elderflower cordial + 2 tbsp sugar for drizzling
Prepare a loaf tin; cream butter and sugar until light and fluffy, then beat in the eggs bit by bit. Incorporate the flour and mix and beat well, until smooth and creamy. Turn into prepared loaf tin and bake in a hottish oven until well-risen and golden brown on top, about 40 - 45 minutes or so, depending...........
Leave to cool in tin for 10 minutes or so, then prick all over with a skewer or fork; drizzle over the cordial, then sprinkle with sugar to make a sweet crusty topping. Leave to cool for a bit longer, then remove from tin and enjoy with a nice cup of tea!