Pull-apart Cake
1 1/2 oz. (1 cup) cornflakes, crushed
1 level teaspoon finely grated orange peel 10 oz. (2 1/2 cups) self-raising flour
½ level teaspoon salt
2 oz. (1/4 T) castor (granulated) sugar
2 oz. (1/4 cup) cooking fat (shortening)
2 oz. (1/4 cup) butter
1 standard egg, beaten
6 tablespoons (1/2 cup) milk
4 level tablespoons (5 T) clear honey
Icing
4 oz. (3/4 cup) icing (confectioner's) sugar
3 dessertspoons (3 T) milk
1/2 teaspoon vanilla essence (extract)
Pre-heat oven to moderately hot (375°F, Gas Mark 5). Well grease 2 lb. loaf tin (4 cup capacity oblong loaf pan). Line base and sides with greased greaseproof (waxed) paper.
Mix the cornflakes and orange peel together and keep on one side.
Sift the flour and salt into a bowl. Add the sugar, cooking fat (shortening) and butter. With a pastry cutter or round-topped knife, cut the fats into the dry ingredients, then rub in finely with fingertips. Add the egg and milk and lightly stir until well mixed.
Turn the mixture on to a floured surface and knead lightly. With floured hands, shape the mixture into thirty 1 in. balls.
Place half the dough balls in the prepared tin (pan) and coat with 2 tablespoons (2 1/2 T) honey. Sprinkle over half the cornflake mixture then place the remaining dough balls on top. Spoon over the remaining honey, then sprinkle with the remaining cornflake mixture.
Bake in the centre of the oven for about 35-45 minutes, until lightly brown and cooked through, or until cocktail stick etc. inserted into the centre comes out clean. Leave in the tin (pan) for 5 minutes then turn out and cool on wire (cake) racks. Peel away the paper.
To make icing: sift the sugar into a bowl, gradually stir in the milk and vanilla essence (extract). Stir briskly until smooth. Spoon over the cake and serve warm.
