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.
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