Autumn is here, and that means stepping in from the cold and warming up with cosy bakes. This spiced brown sugar cake is topped with a shop bought icing to make life even easier, but you could leave it plain, or serve it warm with custard if you like.

Prep time 15mins | Bake time 45mins | Makes 1 cake


200g soft dark brown sugar
200g unsalted butter, softened
3 large eggs
200g self-raising flour
1/2tsp baking powder
1tbsp mixed spice
2tbsp milk
100g caramel icing (optional)


  • Pre-heat the oven to 180°C.
  • Beat the butter and sugar using a hand-held electric whisk until pale and fluffy. Add in the eggs one at a time, beating well after each addition. Fold in the flour, baking powder, mixed spice and milk.
  • Decant the mixture into a lined 8inch round spring-form tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin before icing and serving.