Caramel Cake

    Caramel Cake


    67 people made this

    A dense pound cake is covered in a warm thick caramel sauce. I like this as a dessert in winter, leftovers slices well for any time.

    Serves: 14 

    • 2 1/4 cups (360g) dark brown sugar
    • 1 cup (220g) white sugar
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 500g butter
    • 5 eggs
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence
    • 1 cup chopped pecans
    • 1 cup (220g) white sugar
    • 1 cup (155g) brown sugar
    • 125g butter
    • 1/2 cup (125ml) evaporated milk
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
    2. Cake: Cream together butter, brown sugar and white sugar. Add eggs one at a time beating well after each addition. Stir in vanilla.
    3. Sift the flour and baking powder. Add alternately with milk to the creamed mixture. Stir in flour with the pecans then fold into the batter. Pour into prepared cake tin.
    4. Bake in preheated oven for 60 to 90 minutes or until a toothpick inserted into the centre comes out clean. Let stand in tin 10 minutes then turn out onto a cake rack and cool completely.
    5. Icing: In a small saucepan beat brown sugar, white sugar, butter and milk together. Bring to a rolling boil and cook for one minute.
    6. Remove from heat and stir in vanilla. Cool then beat until thickened. Add a little milk if it too thick. Spread on cake.

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