Makes one 23 cm Cake
Preheat the oven to 160 oC. Line a 23cm cake pan making sure the paper comes right up the sides of the pan.
Boil the little rubies in a pot of water until well cooked and soft when poked with a sharp knife.
Meanwhile, in a bowl, beat together the eggs, sugar, oil and golden syrup until well combined.
Mix the dry ingredients together and stir into egg mixture. With the electric beaters beat together the little rubies and 1 cup of the water until it’s a smooth consistency then mix into the egg mixture. This will make a very thin batter.
Pour the batter into the prepared tin and bake in the oven for 60 – 80 minutes or until a thin skewer comes out clean when poked in the centre.
Remove from pan and allow to cool before icing.
To make the icing, heat all the ingredients together until the butter is melted. Mix well. Spread over the cake and allow to cool before serving. Serve with whipped cream.