Throwback Thursday – Wholemeal Cinnamon Cake

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.

For metric conversion, please click here

Yum...

Yum…

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

3 eggs

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

Butter Cream

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

IMG_7355

3 thoughts on “Throwback Thursday – Wholemeal Cinnamon Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s