recipe is from the aussie Womens Weekly Classic Cake book:

125gms butter
3/4 cup firmly packed brown sugar
2 eggs
1 cup self raising floour
1/2 cup plain flour
1/2 teaspoon mixed spice
1/2 cup sour cream
2 tablespoon pure maple syrup

extra
90gms butter
1/2 cup firmly packed brown sugar
2 tablespoons maple syrup
1 cup unsalted roasted cashews chopped

preheat oven 180c
grease loaf pan, line base with baking paper

beat butter, sugar, eggs, sifted flours, spice, cream and syrup in medium bowl on low speed until combined. increase speed to medium for about 3mins or until mixture is smooth and pale in colour

beat extra butter, sugar and syrup in small bowl with wooden spoon until smooth. spread over base of pan.

sprinkle with cashews

spread cake mixture

bake about 1hr. stand cake in pan for about 5mins before turning onto wire rack



i just took it out of the oven... so far looks ok... will have to turn it soon so fingers crossed

Thanx Mrs A, I'll give it a try. Sounds DELICIOUS

Kelly

when bad things happen to good cakes

i didnt use baking paper on ALL four sides and i didnt use a knife to seperate before i turned the pan out.... oh well, at least once it cools i can slice it and hubby already eaten the bits and says yummy

I'm sure that cashew loaf is great, going to try it on Monday. Got go, it's 1 a.m. here. Nite ya'll

ok, i let the cake cool and to be honest i found it dry. i followed the directions exactly but im wondering if i beat the mix too long. the directions said 3mins or until mixture is smooth and pale in colour - now it became smooth and pale in colour long before the 3mins were up but i didnt think to turn off the mixer

any suggestions on how to make it a bit more moist or should i reduce the beating time?

Yes, just mix until moist. I always just barely mix after I put in my dry goods; only about a minute. And maybe lessen cook time. Check it at 45 mins?

Thanx for the heads up

Kelly