Caramel cakes

125 gms butter (Nuttelex)
1 cup brown sugar
2 eggs
1 tbsp golden syrup
1 cup S.R. flour
1/2 cup plain flour (I use 1 1/2 cups Debs G.F. flour)
1/2 cup milk (rice or soy)

Cream butter and sugar, stir in eggs and golden syrup and beat until combined. Fold in sifted flour alternatively with milk. Spread in Gladbake lined 20cm tin or patty pans. bake 50-60 mins or 20mins respectively. Cool on racks and ice.

Caramel icing. Melt 60 gms butter (Nuttelex) in a saucepan and stir in 1/2 cup brown sugar. Stir till sugar dissolves and add 1/4 cup milk (rice or soy). Leave till cold. Add enough of this mixture to 1 cup of icing sugar to make a spreadable consistency. Left over butter mixture can be stored in the fridge till next time and reheated in the microwave before adding to icing sugar. - Andra

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