Recipe adapted from Women Weekly Food.

You need –

For the cake

• All purpose flour – 1.5 cups
• Brown sugar – 1 cup
• Unsalted butter – 125 grams (at room temperature)
• Golden syrup – 1 tablespoon
• Cardamom powder – ¾ teaspoon
• Eggs – 2
• Milk – ½ cup (at room temperature)
• Baking soda – 1 teaspoon
• Vanilla essence – 1 teaspoon
• Salt – ¼ teaspoon

For the Icing –

• Brown sugar – 1 cup
• Icing sugar – ¾ cup
• Butter – 60 grams
• Milk – 3 tablespoon + extra1-2 teaspoon as required

How to –

Preheat the oven to 180C. Grease a 8’inch round cake pan. Sift/whisk the flour, baking powder and cardamom powder and set aside.

Cream the butter and brown sugar together in a bowl until light and pale. Beat in the eggs one at a time and stir in the vanilla extract, golden syrup and milk.

Fold in the flour and mix gently till everything is well combined. Make sure not to over mix the batter else they will not be light and fluffy when you bake.

Pour the batter into the prepared cake pan and bake for 45-50 minutes or when toothpick inserted in the centre of the cake comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

…while the cake is cooling make the caramel icing, In a sauce pan heat the butter, brown sugar, milk until the sugar dissolves completely.

Bring this to a gentle boil and reduce the hear to low and let it simmer for about 2-3 minutes. Do not stir the mixture at this time. Turn the heat off and stir in the icing sugar and mix well until the mixture is in a spreadable consistency by adding the extra milk if required.

Once the cake is cooled spread the icing and serve.