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Caramel Cake Recipe


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     Caramel Cake

Category   Desserts - Breads
Sub Category   None
Servings   10

125g spread, plus 15g extra, melted
1/2 C firmly packed brown sugar, plus 1 1/2 Tbsp extra
1/4 C golden syrup
2 eggs, at room temperature
2 C self-raising flour
1/2 C buttermilk
1/4 C icing sugar, sifted
3 tsp milk

Preheat oven 180C. Grease/line 20cm square cake pan. Beat spread, brown sugar and golen syrup until creamy. Add eggs, one at a time, until combined.
Fold flour and buttermilk through egg mixture until just combined. Pour mixture into pan, level surface. Bake for 40 minutes or until skewer comes out clean. Stand for 5 minutes in pan.Transfer to wire rack to cool completely.
Combine extra spread, brown sugar. Stir in icing sugar and milk. Spread over cooled cake.

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