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) cake 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 x 24 cm roasting pan or baking pan.
Level surface.
Bake at 180°C for 45 minutes or till skewer comes out clean.
Turn onto cooling rack and allow to cool completely before icing if you need to ice.

Note:
That’s my trifle cake actually.

Photo: Geri-B Mak
Recipe posted by Geri-B Mak