Caramel Butter Cake

• 125g butter, softened (1/2 cup + 1 tsp)
• 1 tsp vanilla extract
• 220g soft dark brown sugar (1 cup packed)
• 2 large free range eggs
• 1 TBS golden syrup
• 150g plain flour (1 cup + 1 1/4 TBS)
• 75g self raising flour (1/2 cup + 2 tsp)
• 125ml whole milk (1/2 cup)

• 220g soft light brown sugar (1 cup packed)
• 60g butter (1/4 cup)
• 2 TBS whole milk
• 120g icing sugar, sifted (scant cup)
• 2 tsp whole milk, extra

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8-inch round cake tin and line it with paper.  Set aside.
2. Cream the butter together with the vanilla and brown sugar in a small bowl until light and fluffy using an electric mixer.  Beat in the eggs, one at a time, and then beat in the golden syrup.
3. Whisk together both flours and the cinnamon.  Add this to the creamed mixture along with the milk, stirring in until thoroughly combined.  Spread batter in the prepared cake tin.
4. Bake for 50 minutes until well risen and the top springs back when lightly touched.  A toothpick inserted in the centre should come out clean.  Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
5. Measure the brown sugar, butter and first amount of milk for the icing in a saucepan.  Cook over medium heat stirring, until the sugar dissolves and the butter melts.  Bring to the boil, then reduce and simmer (without stirring) for 3 minutes.  Stir in the sifted icing sugar.  Gradually add the extra milk until the icing is of spreadable consistency.  Spread this icing on top of the cold cake.

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