I love the smells of Christmas, whether it be festive candles or the smells in the kitchen. I often add cinnamon and mixed spice to baking throughout the year but at this time of the year I might add a little bit more.
I made this cake for the first time at the weekend when I was about to make a sultana sponge and discovered that the sultanas had been scoffed - the other members of the family always add a handful to their breakfast cereal. I had a bag of fruit & nut muesli in the cupboard and as it was packed full of sultanas and raisins thought it would make a good substitute. The cake was enjoyed warm with custard or ice cream, as well as cold with a cuppa and was so popular that I made another for lunchboxes.
Spiced Muesli Cake
200g Stork (or butter)
200g caster sugar
200g self raising flour
1 tsp Steenbergs mixed spice
1 tsp cinnamon
1-2 tbsp of demerara sugar & 1 tsp cinnamon for topping
- Bring the milk to the boil and pour over the muesli & stir, set aside to cool
- Beat the butter & sugar together until pale & creamy
- Beat in the eggs one at a time
- Beat in the muesli
- Fold in the flour and spices and mix well
- Pour mixture into a greased baking tin - I used a tin approx 25cm in diameter
- Sprinkle with the demerara sugar and cinnamon
- Bake in a preheated 180C oven for 25 minutes, until golden brown
- Allow to cool in the tin before turning out
I am joining in with Lou & Vanesther's Family Foodies challenge this month, which is lunchbox ideas. You can find more details on Vanesther's blog this month.
I was sent some Steenbergs Mixed Spice and Stork to use in my baking as part of The Great Bloggers Bake Off