Ingredients
Cake:
- 3 large eggs
- 3 tablespoons milk
- 1 and half teaspoons Potion De V Vanilla Extract made in Rum
- 150 grams plain flour
- 1 teaspoon baking powder
- 1 quarter teaspoon salt
- 150 grams dark muscovado sugar
- 170 grams butter
Icing:
- 45 grams butter, melted.
- 60 grams dark muscovado sugar
- 1 teaspoon Potion De V Vanilla Extract made in Rum
- 2 tablespoons double cream
Method
- Preheat the oven to 180°C. Grease and line a 6-inch round tin or a 9 × 5 inch loaf pan with
baking paper. - Whisk the eggs, milk, and Potion De V Vanilla Extract together and set aside.
- In a mixing bowl, add the flour, baking powder, salt, dark muscovado sugar.
- Add the softened butter (cut into pieces) and half of the egg mixture. Mix on low until
combined, then beat on medium for one minute. - Add the remaining egg mixture in two parts, mixing well after each addition.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted in the centre comes out clean. Cover
loosely with foil if it browns too quickly. - Cool the cake on a wire rack while you prepare the icing.
Icing
- Stir together the melted butter, dark muscovado sugar, Potion De V Vanilla Extract, and double cream.
- Spread the icing over the warm cake.
Serving suggestion
Serve a slice of cake with ice cream or a spoonful of clotted cream.
Storage:
Keeps a few days at room temperature, a week in the fridge, or can be frozen for a couple of
months.
Video Recipe
We test-taste each batch, making sure the extracts are matured and ready.
If you have any inquiries or concerns, please don’t hesitate to reach out to us.