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Cinnamon Picnic Cake

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“A perfect cake for picnics, this cuts well and may also be served warm with whipped cream. An Australian recipe posted for Zaar World Tour 2005”
READY IN:
50mins
SERVES:
12
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C (350°F).
  2. Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
  3. Cream the butter with the remaining sugar until light and fluffy.
  4. Add the eggs, vanilla and lemon juice. Beat well.
  5. Sift the flour, baking powder, baking soda and salt in a bowl.
  6. Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
  7. Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
  8. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
  9. Let sit in pan for 10-15 minutes before turning out onto a cooling rack.

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