Glazed Rosewater and Vanilla Bundt

Preheat oven to 160°C (fan forced) and grease a 22cm bundt tin with butter.

In the bowl of an electric mixer, beat butter, sugar, vanilla and rosewater essence until light and creamy.

With the motor running, add eggs one at a time making sure each one is mixed in before adding the next.

Add half the flour and mix it through then half the milk and repeat.

Spread batter into the prepared tin and smooth out the top with a spatula.

Bake the cake for 1 hour or until a cake tester inserted in the middle of the cake comes out clean.

Leave to rest in the tin for 5 minutes and then carefully turn out onto a wire rack to cool completely.

Combine icing sugar and rosewater essence. Slowly stir in enough water to make it a drizzle consistency (if it gets too thin add a little extra icing sugar).

Drizzle the icing over cooled cake.