Spiced Caramel Cake

We have a friend visiting at the moment which means that my mum’s rule about only baking healthy things has loosened slightly. Which is both great and terrible. It does mean that I got to bring out an excellent recipe book we have called Quick-Mix Cakes, which is filled with delicious and super easy recipes.

This recipe is from a section called ‘One Bowl Method’ where all of the recipes involve just putting all the ingredients in a bowl and mixing them together. It’s great. So preheat your oven to 180°C. Chuck the chopped butter, brown sugar, eggs, golden syrup, self raising flour, cinnamon, nutmeg, cloves, ginger, and milk to a bowl. Mix everything with an electric mixer on a low speed until everything is combined.

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Then turn the speed up a bit and beat on medium until the mixture is just smooth. Pour your mixture into a greased and lined baking tin (or pyrex dish in my case).

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Pop it in the oven for about 55 minutes. Leave it to cool in it’s tin for at least five minutes before you turn it out onto a cooling rack.

Ingredients

  • 125g chopped butter
  • 1 cup of firmly packed brown sugar
  • 2 eggs
  • 2 tbsp of golden syrup
  • 1 1/2 cups of self raising flour (you can’t really buy self-raising flour in Tonga so I make my own by mixing in 2 tsps of baking powder for every cup of flour)
  • 1 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1/2 tsp of ground cloves
  • 1/2 tsp of ground ginger
  • 1/2 cup of milk

Method

  1. Chuck the chopped butter, brown sugar, eggs, golden syrup, self raising flour, cinnamon, nutmeg, cloves, ginger, and milk to a bowl.
  2.  Mix everything with an electric mixer on a low speed until everything is combined.
  3. Then turn the speed up a bit and beat on medium until the mixture is just smooth.
  4. Pour your mixture into a greased and lined baking tin (or pyrex dish in my case).
  5. Pop it in the oven for about 55 minutes. Leave it to cool in it’s tin for at least five minutes before you turn it out onto a cooling rack.
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2 thoughts on “Spiced Caramel Cake

  1. Karen Aitchison says:

    As a taste tester of this cake I feel I can rate. OMG this was first tasted when it was still warm and it was devine. It was next tasted when it had cooled and was still devine. It was then tasted when cold from the fridge and it was just as devine. Highly recommend this cake. Can’t wait to bake it myself. Thanks Jess x

    Like

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