1 cup Brown Sugar
4 oz butter
2 eggs
½ cup milk
1 teaspoon vanilla
1 tablespoon Golden Syrup
1 ½ cups flour
2 teaspoons B. powder
pinch salt
½ teaspoon cinnamon


Cream butter & sugar, add egg yolks, one at a time beating well after each egg. Stir in Syrup, milk, vanilla & cinnamon, sifted flour & salt. Whisk egg whites stiffly fold in lightly. Bake in moderate oven. Ice and fill with Butter Scotch Icing.

7/8 cup sugar, 1 egg white, tablespoon Golden Syrup, 2 tablespoons water, ½ teaspoon cream of tartar, vanilla.

Place unbeaten egg white, sugar and water in basin over boiling water and beat until thick. Just before removing from gas, add Golden Syrup previously warmed and vanilla. Pour quickly over cake.