My grandmother brought this from England at the turn of the century.

Makes 2 round cakes.

FIRST BOWL:

1 c. brown sugar
1 c. white sugar
3/4 c. oil
2 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

SECOND BOWL:

1 egg, well beaten
1 tsp. baking soda
1 c. sour milk

To make add 1 tablespoon lemon juice to a cup milk.

Mix first bowl ingredients with hands and reserve 3/4 cup for topping and add 1 tablespoon brown sugar and 1 teaspoon cinnamon. Add 1/2 cup chopped nuts if desired. Reserve topping.

Stir second bowl ingredients and add to first bowl. Beat until smooth. Pour into 2 greased round cake pans and top with reserved topping. Bake in preheated 350 degree oven for 40 minutes.