Name: Syrup 'n nut cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: 50.00 ml butter soft; 60.00 ml brown sugar; 80.00 ml Goldcrest Pure Honey or syrup; 60.00 ml cream; 100.00 g pecan nuts coarsely chopped; 240.00 g flour cake; 10.00 ml Baking powder; 1.00 ml salt; 75.00 ml butter; 300.00 g sugar; 2.00 eggs extra-large, seperated; 100.00 g dark chocolate melted; 5.00 ml vanilla essence; 250.00 ml milk

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Ingredients (14)

SYRUP

50.00 ml	butter — soft
60.00 ml	brown sugar
80.00 ml	Goldcrest Pure Honey — or syrup
60.00 ml	cream
100.00 g	pecan nuts — coarsely chopped

BATTER

240.00 g	flour — cake
10.00 ml	Baking powder
1.00 ml	salt
75.00 ml	butter
300.00 g	sugar
2.00	eggs — extra-large, seperated
100.00 g	dark chocolate — melted
5.00 ml	vanilla — essence
250.00 ml	milk

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 25 cm ring cake tin with margarine. Slowly melt the butter and sugar together, stirring continuously. Heat until the mixture comes to boil and bubbles. Stir in the honey or syrup and the cream. Bring to the boil. Add the nuts and pour into the greased ring cake tin. Sift the cake flour, baking powder and salt together. Beat the butter until creamy before adding the sugar by the spoonful. Beat continuously until creamy. Mix the egg yolks with the melted chocolate and vanilla essence. Add to the butter mixture and mix well. Fold the dry ingredients into the butter mixture, alternating with the milk. Beat the egg whites until soft peaks are formed and fold into the mixture. Pour into the prepared tin and bake for 45-60 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Leave the cake to cool slightly in the tin before turning it out onto a wire rack to cool completely.
Makes a large cake.