Kath Lyon’s Caramel cake a la Pam

My wonderful friend, and the original source of this recipe,  has kindly created this cake for me so that you can all see how it should have been made.  The good news is that the birthday boy still ended up getting his cake anyway!

Kath Lyon’s Caramel Cake a la Pam 

  • 1/4lb butter (114g) 
  • 1 teacup sugar (2/3 cup)
  • 1 egg
  • 1 tbl sp golden syrup
  • 1 cup milk
  • 1 tsp baking soda
  • 1 1/2 cups plain flour, sifted
  • Few drops vanilla essence
  • Handful (1/4cup approx) raisins
  • 1 tbl sp cocoa

Preheat your oven to 180c.  Grease and line a small baking tin of approx 18-20cm/7-8in square or 20-23 cm round.

Cream your butter and sugar until light and fluffy.   Add the egg and vanilla essence.   Whilst your butter and sugar is creaming, warm your milk and golden syrup over a low heat to just over finger temperature and then add the baking soda.  Add the milk mixture to your butter mix and combine well.  Then add half of the flour and the baking powder to the mix.  Follow up with the second lot of flour once the first half is combined.

Divide your cake batter in two, putting the first half into your pre-prepared tin and then scattering the raisins on top of the batter.  Mix the cocoa through the second half of the mix and then pour over the top of the raisins.Bake for approx 30 mins or until cooked through.

Allow to cool completely and then Ice with chocolate icing.

If you want to read my hilarious drama in trying to make this cake check out this post.

Happy Cooking, and Happy Eating

Leah & Pam

4 Comments Add yours

  1. Rachel says:

    Hi there…..can you please clarify what is golden syrup in the U.S.? Because I’m not sure what this ingredient is…..(I’m guessing Dark Corn Syrup or Molasses or perhaps Maple Syrup?

    Also I noticed this calls for baking soda but then Leah says she forgot to put in baking POWDER….they are two different ingredients so which one is correct?

    Thank you I would love to try this recipe. Also would you be so kind as to share your Nutella Frosting recipe to put on this cake? Thanks again 🙂


    1. Leah says:


      I’m not 100% sure about what the equivilent in the US is for golden syrup. If you have a corn syrup, but not the darkest, then I would probably suggest using that. Honey might be another good alternative, but just get one that isn’t too floral.

      as for the baking soda, sorry for the confusion, its definately bicarb (baking) soda that you use. Just a typo in the recipe. 🙂

      I’ll post the Nutella Frosting recipe for you today.

      happy cooking,



  2. Leah says:

    Nutella Frosting Recipe.. taken from The Crabapple Bakery CUpcake Book by Jennifer Graham

    the original recipe does make about 4 cups of the stuff so I did halve it, but you might want to play with quantities a little if it seems too much as this particular cake is quite small.

    1/2 750g jar nutella
    3 cups icing sugar
    1/2 cup cocoa
    200g softened butter
    1/2 cup milk

    sift the cocoa and icing sugar. In a seperate bowl cream the butter until light and fluffy. add the milk and half the icing sugar mix. Once well combined add in remaining sugar, cocoa and the nutella. Add in extra milk if you find the mix too stiff, or extra icing sugar if its too soft.

    hope it works well for you. Would love to hear how it goes,



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