About this recipe:This prize-winning spice cake combines the slight tang of buttermilk with clove and cinnamon spices for a moist, light and just-right sponge perfect for elevenses or afternoon tea. This cake is a winner of three first place blue ribbons in competition!
250g plain flour
4 tablespoons cornflour
200g caster sugar
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1 teaspoon salt
3/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
Sift together flour, cornflour, sugar, baking powder, bicarb, salt, cloves and cinnamon into a large bowl. Add margarine and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour mixture into prepared tins.