Cinnamon Tea Cake

• 2 ounces butter
• 12 cup caster sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 34 cup self-raising flour
• 3 tablespoons all-purpose flour (plain)
• 12 cup milk
• 34 ounce butter, melted
• 1 tablespoon caster sugar, extra
• 1 teaspoon ground cinnamon

1. Preheat the oven to moderate 350F (Gas 4/180C).
2. Grease a 20cm (8 inch) round cake tin and line the base with baking paper.
3. Beat the butter (2 oz) and sugar (1/2 cup) until light and creamy.
4. Add the egg gradually, beating well after each addition.
5. Beat in the vanilla.
6. Fold in the sifted flours alternately with the milk.
7. Stir until smooth.
8. Spoon into the tin and smooth the top.
9. Bake for 30 minutes, or until a skewer comes out clean when inserted into the center.
10. Cool for 5 minutes in the tin, then on a wire rack.
11. Brush top of cake with melted butter while still warm and sprinkle with the sugar and cinnamon mixture.

butter, caster sugar, egg, vanilla, flour, allpurpose flour, milk, butter, caster sugar, ground cinnamon

Taken from www.food.com/recipe/cinnamon-tea-cake-134676 (may not work)