Vanilla and Cinnamon – a winning combination in my opinion. Whilst this isn’t a traditional tea cake, the taste and texture certainly reminded me of one. The buttercream frosting was super simple to make and complemented the cake perfectly. I omitted the sherry from the buttercream & went with vanilla instead. Another great recipe from the McAlpins book.
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8 oz (2 teacups) wholemeal self raising flour
Pinch of salt
1 dessertspoon cinnamon
4 oz butter or margarine
5 oz sugar
1 tablespoon golden syrup
1/4 pint (6 tablespoons) milk
1/2 teaspoon vanilla essence
* Sift wholemeal flour, salt and cinnamon
- Cream butter, sugar and golden syrup, beat in eggs gradually
- Mix in sifted ingredients alternately with milk and vanilla essence
- Turn into a greased 7 1/2 inch tin lined on the bottom with paper.
- Bake in a moderate oven 50-60 minutes (I baked mine at for 30 minutes in a 160 degree fan forced oven)
- When cold cover the top with butter cream and sprinkle with cinnamon
5oz icing sugar
2 oz butter
sherry or vanilla flavouring
- Sift sugar
- Soften butter slightly and beat to a cream, using a wooden spoon (I chose to use my kitchenaid mixer!)
- Add sugar by degrees, then flavouring, working in well.
- Use as a filling or for piping on cake