If I were to write a cake book, I would certainly include this recipe below. A hearty mix of spring and autumn served on a summery plate, a few slices of this would send you to hibernate soundly in winter months! It's just the way I felt when I was doing this, neglecting the fact that it is always summer here, on this part of the world. ;o)
Before I missed to remember the measurements of the ingredients, here it is for your reference and for my keeps.
Butterscotch Walnut Bundt Cake
180gm of Vegetable oil,
120gm of packed brown sugar,
3 egg yolks
1 whole egg
1 tablespoon of golden syrup
1 tablespoon of black treacle
1/4 cup of Low fat milk
1 cup of toasted walnuts (half cup to be included in the batter and another half to be sprinkled onto the cake later)
120gm of this.
Mix all the wet ingredients until light and fluffy.
In another bowl,
sift 180gm of all purpose flour with
1 Tablespoon of Baking powder and
1/3 teaspoon of salt.
Incorporate the dry ingredients into the wet one and mix until the batter is smooth. Lastly, put half cup of toasted walnut into the batter.
I baked mine in a bundt pan at 175 Celsius for about 30 minutes.
The cake is not sweet, therefore to add a little bit of pleasure, do whip up the butterscotch sauce below.
Whilst cooling the cake, prepare the butterscotch sauce.
Go here for the recipe.
Pour the butterscotch sauce onto the cake and lastly sprinkle some toasted walnuts or any of your favourite nuts on top.
And if you are like my sister in law, pregnant and needs the Extra calories to cushion her baby, do have this with vanilla ice cream and with Extra drizzle of the sauce.
Linda, I am eating this with all the extras on your behalf!