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Caramel Sauce Cake

Created by ImPat on September 8, 2014

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.