Caramel Sauce Cake

Step 1: Preheat oven to 180 degrees Celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees Celsius).

Step 2: Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).

Step 3: Sift flours together.

Step 4: Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.

Step 5: Add flour and milk alternating between the two starting and ending with flour.

Step 6: Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).

Step 7: Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.

Step 8: Leave to stand in tin for 5 minutes before turning out.

Step 9: If serving warm dust with icing sugar or slice and freeze in an air tight container or zip lock bag removing as much air as possible.