• 75g Anchor unsalted butter, plus extra for greasing
  • 180g caster sugar, plus extra for the glaze
  • 2 medium British free range Woodland eggs
  • 250g plain flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, plus extra for the glaze
  • 1 teaspoon ground mace
  • 200ml milk


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease a 20cm round non-stick cake tin.

  2. 2

    In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Slowly add the eggs, beating all the time.

  3. 3

    Gradually fold in the flour, baking powder, cinnamon, mace and milk, then pour the mixture into the prepared cake tin. 

  4. 4

    Bake for 40 minutes until the sides just begin to come away from the tin. Mix together a teaspoon of the extra sugar and ½ teaspoon of the cinnamon, then sprinkle over the cake and return to the oven for 5 minutes to glaze. 

  5. 5

    Carefully remove the cake from the tin and cool on a wire rack. 

Nutritional Details

Each serving provides
  • Energy 762kj 182kcal 9%
  • Fat 9.0g 13%
  • Saturates 5.2g 26%
  • Sugars 23.8g 26%
  • Salt 0.7g 12%

% of the Reference Intakes

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