| Cook Time | 45 minutes |
| Servings | serves |
Ingredients
- 125 grams Butter
- 1 cup Caster Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 2 cups Self Raising Flour
- 2/3 cups Milk
- 1 teaspoon Mixed Spice
- 60 grams Butter extra
- 2 teaspoons Honey
- 1 teaspoon Icing Sugar
Ingredients
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Instructions
- Preheat oven to 180c. Grease 22 cm fluted ring pan or 20 cm-round deep cake pan with butter. If using round pan, line base with baking paper. Set aside 3 teaspoons of the butter and 1 tablespoon of the caster sugar for topping. Beat remaining sugar and extract with electric mixer until light and creamy.
- Add eggs one at a time and beat until combined. Fold in sifted flour and milk, in two batches, until combined.
- Spread mixture into prepared pan. Bake for 40-45 minutes until cooked when tested with a skewer.
- Rest in oven for 10 minutes before removing. Spread reserved butter over warm cake and sprinkle with reserved sugar and spice.
- Serve warm cake spread with combined extra butter, honey and icing sugar.
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