This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
Dry ingredients:
- 6 8 cups stone ground cornmeal
- 6 8 cups plain white flour
- 1 ½ 2 cups caser sugar
- 6 8 level dessertsp baking powder
Wet ingredients:
- 6 8 cups milk (soya milk)
- 2 2 2/3 cups sunflower oil
- 6 8 eggs
- Heat oven to 200 C.
- Grease and bottom line two medium sized/large deep aluminium trays.
- Combine all dry ingredients in a large metal bowl.
- Combine all wet ingredients in a jug. Whisk well.
- Add liquid to the dry ingredients and combine with large folding movements. Don’t beat the mix.
- Fill into prepared tins. Sprinkle with poppy seeds.
- Bake for 40 – 50 min on a medium shelf.