Thursday, July 3, 2008

Caramel Cake


1/2 cup shortening
2 cups all-purpose flour
2 1/4 teaspoons baking powder
Pinch of salt
1 cup plus 2 tablespoons granulated sugar
2/3 cup milk
1 teaspoon vanilla extract
2 eggs, unbeaten
1/2 cup nuts

  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch square baking pan.
  2. Soften shortening. Sift in dry ingredients.
  3. Add milk and mix until flour is dampened; beat 2 minutes. Add vanilla extract, eggs and nuts; beat 1 minute.
  4. Bake for 35 minutes in prepared pan.


This Makes My Day said...

Wow, that's a great cake, I love caramel, thanks for posting your recepies so we (your visitors) can enter the kitchen and enjoy these wonderful dishes!

I love your site!

Have a nice (sweet) weekend!

el said...

hey great cake, try this one,

* 250 grams chopped unsalted butter
* 200 grams chopped good quality white chocolate
* 255 grams brown sugar
* 1/2 cup golden syrup
* 3 lightly beaten eggs
* 1 teaspoon vanilla extract
* 2 cups sifted plain flour
* 2/3 cup sifted self raising flour
* 300 millilitres sour cream
* 60 grams chopped unsalted butter
* 1/2 cup brown sugar
* 2 tablespoons cream
* 1 1/2 cups icing sugar sifted

Preheat oven to 160C fan forced. Grease and line a 22cm deep cake tin.
1. Place butter, chocolate, brown sugar and golden syrup in a medium sized saucepan. Cook over low heat until chocolate is melted and the sugar has dissolved. Remove from heat and allow to cool slightly. Stir the mixture as it cools to ensure the sugar has all dissolved.
2.Beat in the eggs and the vanilla essence. Beat in the flour and sour cream. Pour into prepared tin.
3.Bake for 1 1/2 hours, or until a skewer inserted comes out clean. Cover the cake with foil if it is browning too quickly. Cool the cake in tin before turning out.
4.To make icing:
Melt butter in a saucepan. Add the brown sugar and cream and cook until butter melts. Gradually add enough icing sugar to give a spreading consistency. Spread quickly over the cooled cake.