ALMOND AND PECAN INFUSED CAKE

125 g butter
2 eggs
1 cup castor sugar
1 teaspoon almond essence
1 cup milk
2 cups cake flour
2 teaspoon baking powder
1 cups of bakers cake mix
1 cup of pecan nuts and almonds, slightly crushed and mixed (Reserve a few whole for the topping)

Cream butter and castor sugar.
Add eggs and almond essence.
Mix in the milk, followed by sifted flour and baking powder.
Mix in cake mix, pecans and Almonds. Pour in a greased loaf tin. Put some pecans on top.
Bake at 180 º C for 30 to 40 minutes.

Recipe and photo: Yasmeen Ibrahim