Name: Spiced ring cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large; 160.00 g white sugar; 250.00 ml oil; 200.00 ml apples purée; 180.00 g flour cake; 5.00 ml cinnamon ground; 3.00 ml mixed spice ground; 3.00 ml cloves ground; 3.00 ml nutmeg ground; 1.00 ml salt; 5.00 ml Bicarbonate of soda; 50.00 g butter; 20.00 ml brown sugar; 260.00 g icing sugar; 10.00 ml vanilla essence; 50.00 ml water boiled; nuts chopped, to decorate

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Ingredients (17)

CAKE

2.00	eggs — extra-large
160.00 g	white sugar
250.00 ml	oil
200.00 ml	apples — purée
180.00 g	flour — cake
5.00 ml	cinnamon — ground
3.00 ml	mixed spice — ground
3.00 ml	cloves — ground
3.00 ml	nutmeg — ground
1.00 ml	salt
5.00 ml	Bicarbonate of soda

ICING

50.00 g	butter
20.00 ml	brown sugar
260.00 g	icing sugar
10.00 ml	vanilla — essence
50.00 ml	water — boiled
	nuts — chopped, to decorate

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Method:

Preheat the oven to 180 ºC (350 ºF).
Grease a 23 cm ring tin with margarine or spray with non-stick spray.
Beat the eggs well. Add the white sugar by the spoonful and beat until the mixture is thick and light.
Slowly add the oil and beat well. Turn into the prepared tin.
Bake for 40 to 60 minutes or until cooked through. Heat the butter and sugar until melted.
Remove from the heat and add the sifted icing sugar.
Add the vanilla essence and just enough boiling water to make a stiff but liquid icing. Mix well.
Pour over the cake while still hot and sprinkle chopped nuts on top.