Caramel Ring Cake
|Brown sugar||1⁄4 Pound|
|Maple syrup||2 Tablespoon (golden)|
|Self rising flour||6 Ounce (self raising)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Tablespoon (essence, for greasing)|
|Butter||1 1⁄2 Ounce|
|Maple syrup||3 Tablespoon (golden)|
|Vanilla extract||1 Teaspoon (essence)|
|Sifted confectioners sugar||1⁄2 Pound (icing)|
|Flaked almonds||1 Tablespoon|
Cream the butter with the sugar and beat in the eggs and maple (golden) syrup.
Sift in the flour, cinnamon and salt and beat well.
Mix the baking soda with the milk, add the vanilla extract (essence) and stir into the mixture.
Lightly grease a 10 inch (25 cm) ring mold (mould).
Spoon in the mixture and bake on HIGH for 5-6 minutes.
Cool for 5 minutes in the dish before turning out on to a wire rack.
To make the frosting (icing), put the butter and the syrup in a jug and heat on HIGH for 1 minute.
Stir in the milk and vanilla.
Stir in half of the sifted confectioners'(icing) sugar and the cinnamon and beat well.
Stir in the remaining sugar.
Pour the frosting (icing) over the cake and smooth with a spatula dipped in hot water.
Sprinkle with flaked almonds.