Caramel Ring Cake
|Butter||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Tablespoon|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla icing||1 Cup (16 tbs)|
|Light corn syrup||2 Tablespoon|
|Confectioners sugar||2 Cup (32 tbs)|
Preheat oven to 350°.
Cream butter with sugar; beat in eggs and corn syrup.
Sift in flour, cinnamon and salt and beat well.
Mix soda with milk and a few drops of vanilla and add to mixture.
Place in a greased and floured 9 1/2 inch ring mold and bake for 45-50 minutes.
Cool on wire rack.
For the icing heat butter and corn syrup in saucepan.
Stir in milk and vanilla and remove from heat.
Sifthalf of confectioners' sugar and the cinnamon into saucepan and stir well.
Stir in rest of sifted sugar.
Pour icing over cake and smooth with spatula dipped in hot water.