Anzac Cake Recipe

I am officially a blogger!  I'm not 100% sure what this will end up as, but for now, it will be a place I can file thoughts/ideas/rambles to perhaps download my brain a little.  I'm thinking perhaps, a place for me to store recipes, ideas, tips and tricks that I'm learning along the way as I navigate the perils of motherhood?  So today, will be a recipe, simply because I do not ever want to loose this one, it is the yummiest cake ever and as I munch away at a slice, I must pay respect to the source, another blogger, "Cooking for the Gang" (great blog, check it out), so thank you for this yummy recipe.  


I did tweak it slightly (original has 1/2 cup of coconut, I changed it to 1/4 cup oats & 1/4 cup coconut) as we are not massive coconut fans in this household, I have a packet of oats I'm trying to use up, and as a mother of a 14 month old, anyway of sneaking healthy stuff into something that tastes and appears to not be healthy, is always a mission for me!


Anzac Cake
Ingredients
1/2 cup Golden Syrup
125g Butter
2 cups SR Flour, sifted
1/2 cup Caster Sugar
1/4 cup Coconut
1/4 cup Oats 
2 Eggs, lightly beaten
1 cup Milk
1. Preheat oven to approx 180 degrees (or 160 degrees for fan forced).

2. Grease & line a cake tin.  I used a square 20x30 silicone cake mold and lined just the base with grease proof paper, but really, whatever shaped "normal" sized tin will do.

3. Combine butter and golden syrup in a saucepan, stir over heat until smooth.  This is what the original recipe says but I'm sure you could combine and zap in the microwave.

4. Combine flour, sugar, coconut and oats in a mixing bowl.

5. Add syrup mixture and mix well.

6. Using electric beaters, gradually beat in combined eggs and milk until the batter is smooth(ish).

7. Pour mix into prepared dish and cook for approx 30 minutes.  My oven cooks super hot and fast so I always put things in for half the time and then check before adding more time if needed.  The cake is cooked if you insert a skewer into the middle and not gooey, uncooked mix is left on the skewer.

8. Cool on a tray for 10 or so mins before turning our on a cooling rack.

Now the original recipe says to cool then ice the cake, well, Miss Bug was trying to pull my leg off and about to crack a full scale tanty telling me she was hungry, so mine didn't make it to the icing stage.  It was crazy yum without it but next time I will ice it as follows:
Icing
60g Butter
1 tsp Honey
1 tsp Vanilla Extract
1 1/2 cups Icing Sugar
1 tblsp Hot Water

1. Combine butter, honey and vanilla in a bowl.
2. Cream it together until the butter and honey are well mixed.
3. Gradually beat in the icing sugar and hot water until smooth
4. Smooth over cooled cake and sprinkle with shredded coconut.