Mum’s caramel cake

This delightful caramel cake drizzled with a decadently rich caramel sauce combines to create a moreish afternoon tea treat that is bound to satisfy your sweet tooth!
Mum's caramel cake


Caramel drizzle


1.Preheat oven to 180°C. Line either a loaf, round or square tin with baking paper (see recipe tip).
2.Melt the golden syrup in the milk, then add the baking soda.
3.Cream the butter and sugar until light and fluffy, then add the egg and beat well. Pour in the milk mixture, then stir in the flour and baking powder, mixing well.
4.Pour half of the mixture into the tin, then scatter over the sultanas. Into the reserved batter, stir in the cocoa. Pour this into the tin and bake for 45 minutes or until a skewer comes out clean.
5.For the caramel drizzle, bring all the ingredients to a boil. Simmer for 3 minutes, then cool. Drizzle a little over the cooled cake and serve any extra sauce on the side.
  • Nici often bakes this in a ring tin, which makes it easier for cutting and reduces the cooking time by about 10-15 minutes.

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