Celebrations call for Cake.
Toffee Cake with Buttercream to be exact.  

| ingredients | 
for the cake
280 grams of unsalted butter, soft
280 grams self raising flour
1 1/2 teaspoon baking powder
5 eggs, lightly beaten
160 grams golden caster sugar
120 light muscovado sugar
1 teaspoon vanilla extract

for the buttercream
240 grams unsalted butter, softened
60 grams light muscovado sugar
2 tablespoons golden syrup
1 tablespoon double cream
200 grams icing sugar, sifted
| directions | 
for the cake
preheat oven to 180 degrees
butter three 20cm sandwich  tins
and line the base
sift in flour  and baking powder
into the food mixer
add the eggs, butter, sugars
and vanilla
beat until well blended
and smooth

spoon and level and equal amount 
of batter in each tin
place in the oven for 15-20 minutes
the cake is ready when 
it is well risen and  a 
golden skewer placed in the 
middle comes out clean
turn out of the tin after 
a few minutes
then allow to cool

for the buttercream
put 80g of the butter 
in a saucepan
along with the muscovado sugar
and syrup and place
on a low heat
cook until it is a deep, amber color
remove from heat and 
add the cream and 
extract while continually stirring
allow to cool to 
room temperature 

| enjoy |
as the country moves forward and works across the aisle--for every American


Valerie Price said...

That is an absolutely gorgeous cake!

Jamy of Fourth Street said...

It it completely beautiful, so simple and graceful. The source is The Patterend Plate, a blog I absolutely love.

Thank you so much for stopping by Valerie.