Trish Magwood’s Spanish Cake

This favourite is a really easy and delicious “weekday” cake recipe from Trish Magwood. It is from her Dish Entertains cookbook, and was re-printed as a cupcake recipe in her In My Mother’s Kitchen book (2 faves of mine if you don’t have them).

This lovely cake is light, moist and has a gentle cinnamon flavour. The icing is a simmered butter and brown sugar base giving it a maple like flavour. The combination is so good, and makes a nice light dessert or coffee cake. I have made it when I have made a mexican dish for dinner and it goes really well. You just bake and then ice the cake right in the baking dish or pan and serve from there. So easy and so good, you’ll find it hard not to have a slice at breakfast, lunch or dinner!

The recipe makes one 8 x 8 cake or 16-18 cupcakes. Follow the recipe which is posted here on the Canadian Family website.

Note: the original cake recipe calls for 1/4 cup melted butter, 1/2 cup brown sugar, 2 tbsp milk and 1 cup icing sugar. To make the icing, in a small saucepan melt butter. Add brown sugar, simmer, stirring for 2 minutes. Stir in milk and bring to a boil, stirring. Remove from heat and let cool. Stir in icing sugar combining well and then spread an even layer over the cake. 


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