Cinnamon Cake


4 oz (100g) butter
7 oz (200g) sugar
2 eggs
1/4 pt (150ml) soured cream
2 tsp vanilla essence
4 oz (100g) plain flour
2 tsp baking powder
pinch of salt
5 oz (150g) walnuts or pecans, chopped
2 tsp ground cinnamon


1. Cream together butter and 6 oz (175g) of sugar.
2. Beat in the eggs, cream and essence.
3. Fold in flour, baking powder and salt, but do not over-beat.
4. Mix together remaining sugar, nuts and cinnamon.
5. Spoon half the cake mixture into a greased and lined 8″ cake tin.
6. Sprinkle over half the nut mixture, add the remaining cake mixture and top with remainder of nut mixture.
7. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 35-40 minutes.
8. Serve hot or cold.

R. Finlay, Free North, Inverness