225g softened butter 175g Fruisana Fruit Sugar 4 eggs, beaten 225g self-raising flour 50g pecan nuts, roughly chopped 1 teaspoon vanilla essence Filling: 150ml tub of double cream 2 tablespoons Fruisana Fruit Sugar 2 tablespoons Tia Maria or similar coffee liqueur
Pre-heat the oven to 190°C, gas mark 5, 375°F. Grease and flour two 18cm (7 inch) sandwich tins. Beat the butter and Fruisana together until very pale and fluffy. Gradually add the beaten eggs, beat well. Using a metal spoon, gently fold in the flour. Stir in the pecan nuts and vanilla essence. Divide the mixture between the tins and level the surface. Bake for 25 - 30 minutes or until they are firm to the touch and evenly golden. Leave to stand in tins for 5 minutes, turn out and cool on a wire rack. When the cakes are cold sandwich together with the filling (see below) and decorate. Filling: Whip the double cream until stiff then beat in the Fruisana and Tia Maria Spread evenly over one half of the cake and then place the other half on top.