A plain cake with a delicious toffee topping, Toffee Cake orginated in the north of England. Serve as a snack for the family with a glass of milk.
4 oz. plus
1 teaspoon butter
6 oz. sugar
12 oz. flour
2 teaspoons baking powder
5 fl. oz. milk
2 teaspoon rum essence
1 ½ oz. butter
1 tablespoon flour
3 tablespoons soft brown sugar
2 oz. chopped hazelnuts
½ teaspoon ground ginger
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
With the teaspoon of butter, grease a 7-inch cake tin. Set aside.
In a large bowl, cream the remaining butter, using a wooden spoon, until light and fluffy. Add the sugar and beat well until the mixture is smooth and creamy. Mix in the eggs, beating well until the ingredients are thoroughly combined. Using a large metal spoon, fold in the flour and baking powder and mix well. Stir in the milk and essence and mix well until the mixture is smooth. Spoon the batter into the cake tin and smooth the top with the back of the spoon.
To make the topping, in a small mixing bowl, combine the butter, flour, sugar, hazelnuts and ginger, beating well until the ingredients are thoroughly combined. Spoon the topping on to the batter.
Place the tin in the oven and bake for 1 to 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Remove the tin from the oven and allow to cool for 10 minutes. Remove the cake from the tin and place it on a wire rack to cool completely.
Place the cake on a serving dish and serve.