Recipe

Caramel butter cake

Jun 30, 2010 2:00pm
  • 1 hr 15 mins cooking
  • Serves 10
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Ingredients

Caramel butter cake
  • 125 gram (4 ounces) butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon golden syrup or treacle
  • 1 cup (150g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup (125ml) milk
  • 1 cup (220g) firmly packed brown sugar
  • 60 gram (2 ounces) butter
  • 2 tablespoon milk
  • 3/4 cup (120g) icing (confectioners') sugar
  • 2 teaspoon milk, extra

Method

Caramel butter cake
  • 1
    Preheat oven to 180°C (160°C fan forced). Grease a deep 20cm (8-inch) round cake pan; line base with baking paper.
  • 2
    Beat butter, sugar and vanilla extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs and golden syrup. Stir in sifted flours and cinnamon, and milk. Spread mixture into the pan.
  • 3
    烤蛋糕50分钟,或者直到针插入我nto the centre comes out clean. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
  • 4
    Meanwhile, make caramel icing. Stir brown sugar, butter and milk constantly in a small saucepan, over heat without boiling until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, 3 minutes without stirring. Remove from heat, stir in sifted icing sugar. Stir in extra milk until icing is of a spreadable consistency.
  • 5
    Spread icing on top of cold cake before serving.

Notes

This cake will keep in an airtight container for up to three days. Without the icing, it can be frozen for up to three months.

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