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Caramel Cake

Caramel flavoured dessert cake
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Baking
Ingredients Method Notes

Ingredients
  

  • 190 gm Butter, chopped
  • 300 gm Brown sugar
  • 1/4 Cup Golden syrup
  • 3/4 Cup Milk
  • 1/2 tsp Bicarb Soda
  • 170g gm Self Raising Flour
  • 110 gm Plain Flour
  • 2 Eggs, lightly beaten

Method
 

  1. Pre heat oven 160C
  2. Grease and line the base of 22cm round cake tin.
  3. In a large saucepan combine butter, sugar and golden syrup, stirring over a low heat until butter has melted.
  4. Stir in milk and simmer over low heat for 5 minutes.
  5. Reserve 1/4 cup of the caramel mixture, set aside.
  6. Add bicarb soda to remaining caramel mixture and stir well, allow to cool for 10 minutes.
  7. Add combined sifted flours and eggs, stir until combined and smooth.
  8. Spoon mixture into the prepared cake tin.
  9. Bake for 50-60 minutes or until cooked when tested with a skewer.
  10. Cool in tin for 10 minutes then turn cake out of tin on to a wire cooling rack.
  11. When cool transfer to a serving plate and brush top and sides with warmed reserved caramel.
  12. Serve at room temperature with cream or warmed with vanilla ice cream.

Notes

Keeps well for 5 days.