What you’ll need
375g The Healthy Baker Self Raising Flour
225g butter, room temperature
340g caster sugar
2 teaspoon vanilla paste
1 teaspoon vanilla extract
3 eggs
2 teaspoon mixed spice
1 teaspoon cinnamon
½ teaspoon ground cardamom
220ml milk
for greasing cooking spray
to serve cream
For the vodka syrup
1 tablespoon water
1 tablespoon caster sugar
3 tablespoon Vodka
1 tablespoon vanilla extract
Preheat oven to 160 degrees Celsius and grease a large bundt tin with cooking spray.
In the bowl of a stand mixer cream the butter, sugar and vanillas until pale and fluffy.
Add the eggs one at a time, mixing well after each.
Sift in half the flour and spices and add half the milk, mix to combine. Then sift in the remaining flour and add the remaining milk and mix until smooth.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 50-60 mins or until the cake is golden and a skewer comes out clean.
Make the syrup by gently heating all the ingredients in a small pan over low/medium heat until the sugar has dissolved. Prick the cake with a skewer, then spoon half the syrup over cake and allow to soak in.
Once the cake has cooled enough that you can easily handle it, remove from the tin by inverting onto a serving plate. Then drizzle with the remaining syrup.
Serve with cream if desired and enjoy!
