Cranberry, vanilla cake with rose water icing.

This is my afternoon tea and today's teacup. Pretty isn't it? The cake is my creation a plain vanilla cake with crasins (dried cranberries) added the icing is a butter icing with rosewater flavour.

Cranberry vanilla cake with rosewater icing.

125 g butter
3/4 cup caster sugar
1 tspn vanilla bean paste
3 eggs
3 cups SR flour
1/2 cup milk
About 2/3 cup crasins

Cream the butter and sugar beat in the eggs one at a time. sift the flour and add to the creamed butter an sugar alterating with the milk, folding in with a large metal spoon. Mix in cranberries. Spoon into prepared cake ring tin and bake for about 40 mins in a moderate oven. (aprox 180'C)

icing:
about 75g butter
about 1cup pure icing sugar
about 1 tspn of rose water

cream butter and icing sugar together add the rose water. if the icing is too thick add a tspn of milk at a time until desired consistency is achieved.
( I just had a thought that coconut milk in the icing and a sprinkling of coconut on the top would also be good. Being allergic to food colourings, I might try the juice of the preserved wild hibiscus flower that we put in champagne to give the icing a pink colour.)