BASIC CARAMEL MADEIRA CAKE
250 g butter or margarine softened
500 ml caster sugar
4 extra large eggs
15 ml caramel essence
580 g (4 x 250 ml) flour sifted
20 ml baking powder
2 ml salt
500 ml milk
Cream together butter and caster sugar until pale and fluffy.
Beat in eggs one at a time and beating well after each addition.
Add caramel essence.
Sift together dry ingredients.
Add alternately with milk to give firm and dropping consistency.
Pour into a greased and lined 35 cm by 24 cm roasting pan or baking pan.
Bake at 180°C for 45 minutes or till skewer comes out clean.
Turn into cooling rack and allow to cool completely before icing if you need to ice.
Photo: Geri-B Mak
Recipe posted by Geri-B Mak