Cinnamon and Nutmeg Cake Recipe

100 g/4 oz/0.5 cup butter or margarine, softened
100 g/4 oz/0.5 cup soft brown sugar

2 eggs
100 g/4 oz/1 cup plain (all-purpose) flour
50 g/2 oz/0.5 cup ground rice

5 ml/1 tsp baking powder

For the topping:
50 g/2 oz/0.25 cup soft brown sugar

5 ml/1 tsp ground cinnamon

2.5 ml/0.5 tsp grated nutmeg

Method:

Cream together the butter or margarine and sugar until light and fluffy. Beat in the eggs, beating well between each addition. Fold in the flour, ground rice and baking powder and spoon into a greased 20 cm/8 in cake tin (pan). Mix together the topping ingredients and sprinkle over the cake. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin before turning out.