Caramel Cake

Makes one cake

This recipe was given to us by Susan and is now a firm family favourite.

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Ingredients

• 1 tablespoon golden syrup

• 1 cup milk

• 1 teaspoon baking soda

• 120 grams butter

• 1 cup sugar

• 1 ½ cups flour

• 1 teaspoon baking powder

• 1 egg

  For the icing

• 4 tablespoons brown sugar

• 60 grams butter

• 1 tablespoon milk

• 1 ½ cups icing sugar - sifted (approximately)

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Method

1. Preheat the oven to 180’C

2. Grease and line a 20 cm cake tin

3. Sift the flour, and baking powder together into a medium bowl and set aside

4. Cream the butter and sugar until light and fluffy

5. Whilst butter and sugar are beating, warm the syrup and the milk together in a pot then add the baking soda and stir to combine then set aside

6. Add the egg to the creamed mixture and mix again

7. Now alternately add the dry ingredients and the milk mixture to the creamed butter and sugar

8. Scrape down the sides and ensure mixture is well combined

9. The mixture will be quite wet

10. Pour into the prepared cake tin

11. Place on a rack so the middle of the cake is in the middle of the oven

12. Bake 45 minutes or until a skewer comes out clean

    For the icing

13. Put the sugar, butter and milk into a pot and bring to the boil for 1 minute while stirring

14. Add enough icing sugar to make it a spreadable consistency (I find it easiest to add by the half cup and beat with a whisk between additions)

    An added extra is to decorate the top of the cake with some chopped white chocolate or white chocolate shards