Easter Spice Cake

Yum, yum, yum. The Araby Spice Cake, which I'm currently referring to as the Easter Spice Cake, has been successfully produced and cosumed. The oven problem was not resolved (and who knows when it will be) but we were able to make it in Chris's kitchen with the help of a few ingredients and utensils from my place. It was quite an easy cake to make, and it looked perfect, like an experienced baker might make. I'm not sure how many cakes we have to make before we can describe ourselves as experienced bakers though? Perhaps when we can bake without a book and can make any cake whatever the difficulty if we want to.

Thanks to 'All Cakes Considered' for this one!

Although it isn't a heavy cake, it will have you buzzing around on a sugar high if you eat a big slice as it contains quite a few cupfulls, particularly in the icing (3 cups of icing sugar). But who cares? Cakes are supposed to be sweet and make you feel happy and high. The cake is a delicious blend of sugar and spice with a sticky sweet topping contrasting nicely with the hints of nutmeg and cinammon in the base. We upped the sweet stakes even further by throwing a few Cadbury's mini eggs on top to make it more easter like, but it would be just as good without. A top tip is to leave the cake for a few hours in the fridge before you dig in, although it will require will power not to get munching straight away.

Here are some pictures of the loveley cake. I'll put up the recipe too: