Wyviss Sugar and Spice Cakes

These mouth-watering cakes may be served, hot or cold, with plenty of butter and, if you like, some apricot jam or honey.

They are also delicious on their own.

1 oz. plus

1 teaspoon butter, melted

3 oz. soft brown sugar

1 teaspoon ground allspice

½ teaspoon ground cinnamon

2 tablespoons sultanas or seedless raisins

3 oz. chopped walnuts

1 egg yolk, lightly beaten with

1 tablespoons milk

8 oz. flour

2 teaspoon baking powder a teaspoon salt

1½ oz. butter

4 tablespoons milk

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Using the teaspoon of butter, grease a medium-sized baking sheet and set it aside.

First, make the dough. Sift the flour, baking powder and salt into a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in enough of the milk to make a firm dough.

Shape the dough into a ball and turn it out on to a lightly floured working surface. Knead the dough lightly for 2 minutes or until it is smooth. Using a floured rolling pin, roll the dough out into an 8- by 10-inch oblong. Trim the edges of the dough with a sharp knife to straighten them. Using a pastry brush, brush the dough generously with the melted butter.

In a small mixing bowl, combine the sugar, allspice, cinnamon, sultanas or seedless raisins and walnuts. Sprinkle the mixture over the dough to within {-inch of the edges.

Roll the dough up fairly tightly, Swiss roll style, to make an 8-inch long roll. Using the pastry brush, brush the roll with a little of the egg yolk and milk mixture.

With a sharp knife, cut the roll across into 12 rings. Carefully transfer the rings to the prepared baking sheet, arranging them, overlapping, in a circle.

Place the baking sheet in the centre of the oven and bake for 20 minutes or until the cakes are cooked and the pastry is golden brown.

Remove the baking sheet from the oven and set aside to cool for 10 minutes. Either transfer the ring to a serving plate and serve warm, or cool completely on a wire rack before serving.

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