Ingredients:
180g butter
120g caster sugar
180g plain flour
2 eggs
1/2 tsp vanilla extract
1/2 tsp baking powder
60g walnuts, chopped
For the Icing:
60g butter
190g icing sugar
walnuts to decorate
Method:
Cream together the butter and sugar until pale and creamy. Sift the flour into the mixture before adding the eggs and mixing thoroughly. Now add the nuts, the vanilla and the baking powder. Then beat until the ingredients are thoroughly combined.
Turn the mixture into a 1kg loaf tin and place in an oven pre-heated to 180°C and bake for 1 hour, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow the cake to cool in its tin for 5 minutes then transfer to a wire rack to cool completely.
Whilst the cake is cooling prepare the butter icing. Warm the butter slightly before beating until smooth. Now beat the icing sugar into the butter until smooth. When the cake is cold spread the icing over the top and decorate with walnuts.
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