Ingredients

The following ingredients have 8 Servings
  • 180g (¾ cup) butter, at room temperature
  • 96g (¾ cup) caster sugar
  • 5ml (1 tsp) vanilla extract
  • 2 eggs
  • 185g (1¼ cups) self-raising flour
  • 40g (¼ cup) plain flour
  • 10ml (2 tsp) ground cinnamon
  • 125ml (½ cup) milk
  • 200g (7 oz) white chocolate, melted
  • 20 pecan nuts, peeled and crushed
  • Berries, for garnishing
  • Double cream, for drizzling [optional]

Instruction

  • Preheat oven to 170°C/340°F/gas mark 3.
  • Lightly grease a bundt baking pan with butter.
  • Beat butter, sugar and vanilla together until pale and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift flours and cinnamon together.
  • Alternating between the flour and milk, gently fold them into the egg mixture.
  • Spoon the batter into the pan and flatten the surface.
  • Bake for 1 hour or until skewer inserted into the centre comes out clean.
  • Cool in pan for at least 15 minutes, then carefully turn out onto a wire rack.
  • Drizzle with white chocolate, sprinkle with pecans and decorate with berries. Drizzle with cream!