Caramel Cake


Okay - the Caramel Cake recipe - I should be discouraging it on the basis that it is extremely bad for any weight-watching activity, extremely rich and tantalizingly sinful.

But...we only live here it is.....

4oz butter

3/4 cup sugar

2 eggs

3/4 cup plain flour

1/2 cup self-raising flour

3/4 cup milk

1/2 teaspoon vanilla

1/3 cup thick caramel sauce

pinch bicarbonate soda

Caramel Glaze Icing:

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Equipment: a candy thermometer


Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well.

Sift flours, add to creamed mixture alternately with combined milk and vanilla.

Spoon 2/3 of mixture into greased 20cm baba tin or ring tin.

Blend caramel sauce and bicarbonate of soda into remaining cake mixture.

Spoon over mixture in tine; do not mix.

Bake in moderate oven 30 to 40 minutes or until cooked when tested with a skewer.

Cool in tin.

When cold, ice with caramel glaze icing.

For Caramel Glaze Icing:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.

Boil until glaze registers 210 to 212°C on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.

Cool until glaze is set, about 30 minutes.