This is another cracker from A Generous Helping. It’s from Kathy’s Great Grandmother’s cookbook and is over 70 years old. I’ve converted it to the Thermomix, it may be an oldie, but trust me, it’s a goodie!
170g raw sugar
1 teaspoon vanilla essence
300g self-raising flour
pinch of salt
1 teaspoon mixed spice
FOR THE ICING
125g raw sugar
2 tablespoons butter
1 tablespoon lemon juice
- Preheat the oven to 180C/160C fan forced. Lightly grease and flour a ring tin.
- Add the flour, salt and mixed spice into the TM bowl and mix for 10 seconds on speed 6. Set aside.
- Mill the sugar for 10 seconds on speed 9.
- Add the butter and chop for 5 seconds on speed 8. Insert the butterfly and cream the butter and sugar for 2 minutes onspeed 4. Scrape down sides and base of bowl halfway through.
- With the blades running on speed 3, add the eggs through the hole in the lid. This should take about 30 seconds.
- Add half the combined flour mixture and mix for 5 seconds on speed 4.
- Add the milk to the TM bowl and mix for 5 seconds on speed 4. Scrape down sides and base of bowl.
- Add the remainder of the flour mixture and mix for 5 seconds on speed 4. Scrape down base and sides of bowl.
- Add walnuts and mix for a further 5 seconds on speed 4.
- The mixture will be quite thick. Spoon into cake tin, smooth the top and bake for 30-35 minutes.
- Remove for the oven and allow to cool for at least 20 minutes before carefully transferring to a wire rack.
- When the cake is completely cool, make the icing. Mill 125g raw sugar to icing sugar for 15 seconds on speed 9. Add 1 ablespoon butter and 1 tablespoon juice and mix on speed 5 until combined.
- Spread the top of the cake with the icing.
Prep time: 5 minutes Cooking time: 35 minutes plus cooling and icing