By Recipe adapted by Heleen Meyer from Ian Sklarsky’s great grandmother’s recipe
Due to the moist texture of this cake and all the layers, it takes a little longer to bake. If you are concerned that it’s becoming too dark on top, place a large piece of foil loosely over the cake with the shiny side away from the cake. Do this for the last 20-30 minutes of baking time to allow the cake to continue baking, without changing colour too much.
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