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Butter Cake Old-fashioned Mix

ingredients

to make one 8 inch (20 cm) diameter cake
1/2 stick (2 oz) 50 g unsalted butter, softened
1/4 cup (45 g) soft brown sugar
2 teaspoons almond essence
1/2 quantity Danish pastry dough
2 cups (225 g) icing sugar (confectioners sugar)
1 tbsp (1/2 oz) butter or margarine and 2 tbsp boiling water, for icing

method

1. Beat together the butter, sugar and almond essence.

2. Divide the dough in half and roll one piece into an 8 inch (20 cm) circle.

3. Press it into a shallow, 8 inch (20 cm) diameter cake tin.

4. Roll the remaining piece into a 14 inch (35 cm) square and spread half of it with the butter mixture.

5. Fold the other half of the dough over the top and seal the edges. Cut the folded dough into 2 inch (5 cm) wide strips and roll up each one.

6. Tuck the ends of the strip underneath the roll to prevent them from unwinding in the oven.

7. Place the rolls of dough on top of the round of dough in the tin, evenly spaced and with one in the centre.

8. Leave the cake for 20 minutes in a warm place to prove.

9. Preheat the oven to 350°F (180°C) gas 6.

10. Bake the cake for 45 minutes or until it is golden brown and crisp.

11. Cool on a wire rack.

12. Make up icing and drizzle it all over the top before serving.

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