Caramel nut cake

Caramel nut cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
260g plain flour
a pinch of salt
1 3/4 teaspoons baking powder
220g firmly packed brown sugar
125g butter, softened
2 eggs
1/2 cup milk
1 teaspoon vanilla essence
3/4 cup chopped walnuts, almonds or pecans, plus walnut or pecan halves, to garnish
sifted icing sugar, (optional)

Method

  1. Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper.
  2. Sift the flour, salt and baking powder into a bowl. Stir in the sugar. Add the butter, eggs, milk and vanilla and beat vigorously until well blended. Fold in the nuts.
  3. Spoon into the prepared tin. Decorate the top of the cake with the nut halves, if using.
  4. Bake for 30–35 minutes or until a skewer inserted in the centre comes out clean.
  5. Cool on a wire rack, then dust with icing sugar if you like. Cut into wedges to serve.
Tags:
baking
bakery
margaret
fulton
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