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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Started making this nearly 30 years ago but must admit a long time since I made it (so times a memory estimate). For the caramel sauce I use my own recipe of Rich Caramel Sauce - this is the only one I have used so I don't know how any others would work BUT DO NOT USE commercial caramel sauce toppings made for icecream the are to thin, you will end up with a yukky cake. Ingredients:
125 g butter (4oz, room temperature) |
3/4 cup sugar (caster or super fine) |
2 eggs (room temperature) |
3/4 cup plain flour |
1/2 cup self raising flour |
1/4 cup milk |
1/3 cup caramel sauce (see above) |
Directions:
1. Preheat oven to 180 degrees celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees celsius).
2. Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).
3. Sift flours together.
4. Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.
5. Add flour and milk alternating between the two starting and ending with flour.
6. Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).
7. Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.
8. Leave to stand in tin for 5 minutes before turning out.
9. If serving warm dust with icing sugar.
10. Suitable to slice and freeze.
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