Brown Sugar Loaf Cake
|Brown sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Rising flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Mixed spice||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Pecan nuts||1⁄2 Cup (8 tbs), broken|
|Vanilla extract||1 Teaspoon|
Pre-heat the oven to 350°F and grease and line a 21b loaf tin.
Cream the butter and sugar together until fluffy, then add the egg yolks and mix well.
Combine the flour, baking powder, cinnamon and spice together in a separate bowl.
Add the dry mixture to the creamed mixture, alternately with the milk.
Beat after each addition.
Add the pecan nuts and vanilla and beat well.
In a separate bowl, beat the egg whites until they stand as stiff peaks, then fold into the cake mixture.
Pour into the loaf tin and bake for 45 minutes.
Let the cake cool on a rack for 15 minutes, then remove from the tin and cool completely before serving.