About this recipe:Once you make this buttery cake, it will become a firm favourite. A brown sugar flavoured sponge cake is decorated with a dark brown sugar icing. You can also use this recipe to make cupcakes.
Makes: 1 26cm tube cake
110g butter, softened
450g dark brown soft sugar
2 teaspoons maple flavour extract
250ml evaporated milk
375g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
110g dark brown soft sugar
190g sifted icing sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
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Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together 110g butter and 450g dark brown soft sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavour extract. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared tin.
Bake in the preheated oven for 70 to 80 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
Meanwhile, make the icing. In a medium saucepan, combine 50g butter, 110g dark brown soft sugar, icing sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth. Use to decorate the cake.