Tardy cake

Apologies for the delay in posting the recipe for the spice cake. I have no explanation other than that I had some relaxation to be done in the wake of a flurry of uni work and then had to get my dissertation underway. I have some good news though in that the oven has been 'de-goosed' by the electrician and is in full working order for future cakes and other baked goods. Next up: a Norewgian flag cake to celebrate Norwegian Constitutional Day on 17th May (in honour of our trip to Oslo and love of all things Scandinavian)! Then, there are plans afoot for some cookies that should resemble the main characters in Lost for the end of show finale party that Margaret, Andy and I are having on May 24th. But for now, here is the Araby Spice cake recipe:

Ingredients:
(for the cake)

• 3/4 cup unsalted butter at room temperature
• 1 and a half cups of sugar
• 3 large eggs
• 2 cups plain white flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons unsweetened cocoa poweder
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

(for the frosting)

• 6 tablespoons unsalted butter
• 1 large egg yolk
• 3 cups icing sugar
• 1 and a half teaspoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 and a half teaspoon hot coffee (plus extra in case)

Instructions
(cake)
preheat the oven to 180c (350F). Grease and line a 9 inch cake pan or 10 inch tube pan with baking paper.
Cream the butter and gradually add the sugar, mixing until smooth.
Add the eggs one at a time, beating thoroughly after each.
In a separate bowl, dry whisk the flour, baking powder, baking soda, salt, spices, and cocoa together. Set aside.
In a small bowl combine the buttermilk, vanilla, and lemon juice. 
Add 1/2 flour mixture to the butter mixture and beat together. Then add 1/4 buttermilk mixture and beat again. Continue until all the mixtures are blended together. Beat for a futher 1 minute.
Pour the mixture into the baking pan and cook for 45 minutes. Cool on a wire rack for 10 minutes before removing from the cake pan. Leave to cool completely.

(frosting)
cream together the butter, egg yolk, icing sugar, cocoa and coffee until smooth. Spread over the top and sides of the cake. Enjoy!