Spice Cake - Speculaas Gebak

In honour of Dutch Speculaas  spice cookies, I decided to make a cake version.  This cake is virtually the same as my lemon drizzle cake in regard to ingredients and the method.

Ingredients :

225g Margarine, softened( now butter would be nice here but Marg does the job)
225g Muscovado sugar
4 Eggs
60g of Speculaas Spices225g Self-raising flour

Method :

  1. Heat oven to 180C/fan 160C/gas 4.
  2. Beat together the butter and sugar until pale and creamy(Pic 1), then add the eggs, one at a time, slowly mixing through (Pic 2). Sift in the flour, then add the speculaas spic and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon (Pic 3).
  3. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Remove from the tin and allow to cool. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Pic 1

Pic 2

Pic 3