Caramel Loaf Cake
Loaf cakes are great cakes for sharing and this caramel version is very special indeed.
250g light brown sugar
397g tin of caramel + 1tbs plain flour
290g plain flour
1 tsp baking powder
130g butter (melted)
1) Preheat your oven to 170 degrees.
2) Grease and line a loaf tin. (I didn’t line mine because it has a special coated non-stick bottom).
3) Whisk together your eggs and sugar until they are fully mixed.
4) Take your caramel out of the jar, add the 1tbsp of flour and stir together (the flour will loosen the caramel and make it easier to work with!)
5) Add the caramel to the sugar and eggs and mix.
6) Add in the baking powder, then flour, a third at a time. Mixing well after each addition.
7) Finally mix in your melted butter. Stop mixing as soon as everything has come together.
8) Pour the mixture into your loaf tin and put in the oven for approximately 1 hour 15 minutes. After 40 minutes, cover the top of the cake loosely with tin-foil to stop the top over browning. DO NOT remove the cake from the oven to put the tin-foil on, just open door, slip the tin-foil on, close door! Job done!
9) Your cake is done when the top is springy and an uncooked piece of spaghetti put through the cake, comes out clean.***NOTE: You have just made a loaf cake….it WILL crack across the top. That is what loaf cakes do. It is part of their charm!***
N.B. I did of course use my gorgeous new Kitchen Aid to make this cake. However, if I’m honest, ‘she’ didn’t do anything that a little bit of elbow grease couldn’t achieve! Alternatively, I was using a brilliant hand-held mixer from Lakeland until my best friend arrived!!