150g caster sugar
175g self-raising flour
1 teaspoon mixed spice powder
140g icing sugar
1 teaspoon organic maple syrup (not pancake syrup)
1/2 tsp cinnamon powder
1/4 cup hot water
Preheat oven to 180C/350F. Grease a square or round baking tin and lightly dust with flour.
Sift flour and mixed spice into a bowl and set aside. In a mixing bowl cream together butter and sugar on medium speed until soft, then beat in eggs one at a time. Add flour mixture and beat on low; scrape down sides of the bowl and then increase speed to medium for 2 minutes. Spoon batter into prepared pan and bake until a toothpick inserted into the center comes out clean. Remove from oven and leave in pan for 5 minutes, then turn out onto a wire rack to cool.
In a small mixing jug, whisk together icing sugar, cinnamon, and maple syrup, then gradually add 1tsp of hot water to the mixture until it loosens and becomes of pouring consistency. Remember to only add one teaspoon at a time and stir well before deciding to add the next (you may not need all the water). Drizzle the icing over the cooled cake and leave for 20 minutes for the icing to harden. Slice cake and serve with black coffee or tea.