Butterscotch Cake

This is yummy! Don’t forget the cinnamon and sugar topping before baking it – it makes all the difference.

2 eggs

¾ cup brown sugar

120g softened butter

1 tbsp golden syrup

1 tsp vanilla

1 ½ cups (240g) Gluten Free Cake and Biscuit mix

3 level tsp Gluten Free Baking Powder

½ tsp cinnamon

¾ cup milk

Cinnamon and sugar mix to sprinkle on top.  ( I usually keep a jar with 1 cup of sugar mixed with 2 tsp cinnamon for this purpose).

Cream butter, sugar, golden syrup and vanilla.

Beat in the eggs, one at a time, mixing well after each addition

Add the flour mix, baking powder and cinnamon along with the milk and blend thoroughly

Place in a paper lined 23cm round tin or similar

Sprinkle the top with cinnamon/sugar mix

Bake at 180º for 45 – 60 minutes or until firm and golden brown and a skewer comes out clean.