Mother’s Day: 2-4-6-8 butter Cake recipe

Like many other recent events, celebrating Mother’s Day will be different this year.

Many of you would book a table at the club and enjoy lunch out with your loved ones and let us do the cooking. This year, we will have to find innovative ways to celebrate Mother’s Day, even if some of us can’t be together.

We all got together and thought of ways to stay connected, here are just a few. You can join Zoom or Google Hangouts and invite your family to a Mother’s Day lunch. Why not make her a customised Spotify playlist with all her favourite songs and send it to her, it is a far easier and faster process than making an old fashion mixtape like we use to.

We understand that not all mums are computer savvy and may be feeling very isolated, just a phone call can make all the difference. You could try the old fashion way by writing a letter or you could sing a serenade outside your mother’s house, however depending on how good your voice is the neighbours might complain.

Chef Bryan Sharp, one of Bistro 16 Chefs, wanted to share with you a special gift from his family to yours: his Grandmother’s 2-4-6-8 butter Cake recipe for dads and kids to bake together on Mother’s Day. Bryan loves making cakes and has won many prizes in the Murwillumbah show over the years.

It is so easy and so quick, and the result is divine.

Dads don’t forget to do all the dishes at the end; it is time to spoil mum and give her the day off afterall.

2 eggs
4 Oz. of butter (125g)
6 Oz. of sugar (1 cup)
8 Oz. of Self Raising Flour (2 cups)
½ cup of milk
½ teaspoon vanilla essence


  • Preheat oven, to 180c
  • Beat sugar & butter together until creamy
  • Add eggs and vanilla essence
  • Continue beating mixture
  • Add about 1/2 the flour and mix in
  • Add remainder of flour, milk and other ingredients you wish
  • Beat until well combined
  • Spoon into the loaf tin
  • Cook for 40 min


Add sultanas and dried cranberries

Add choc chips for a VERY easy variation (small people love this!)

Add 1-2 Tablespoons of cocoa for chocolate cake, and you might need a little more milk

For a slightly denser, moister version add an extra egg (especially if they are small eggs)

Passionfruit Icing

1 1/2 cup sifted icing sugar

30-gram butter, melted

2 tablespoon passionfruit pulp

Make the passionfruit icing by combining the icing sugar, melted butter and passionfruit pulp, top the cooled cake and set in the fridge for 30 minutes.

2 eggs, 4 oz. butter, 6 oz. sugar, 8 oz SR Flour

Add milk, eggs, vanilla, sultanas and cranberries

Cook @ 160c for 40 minutes

Cream the butter and sugar 

Spoon into the loaf tin

While the cake cools make the icing      

Ice cake and let it set for 30 minutes and ENJOY