I baked this caramel cake for tea recently. It's based on a recipe from Alison Thompson's book Bake.
Alison lives and works in beautiful Yarra Glen in Melbourne's Yarra Valley and at one time worked for the Little Venice Cake Co. in London. I have tweaked the icing recipe to give it a creamier taste and to make it a little less sweet. If you don't have unsalted butter, use salted butter and modify the amount of salt you add. Remember to keep tasting it every time you add some salt so it's just as you like it.
Alison lives and works in beautiful Yarra Glen in Melbourne's Yarra Valley and at one time worked for the Little Venice Cake Co. in London. I have tweaked the icing recipe to give it a creamier taste and to make it a little less sweet. If you don't have unsalted butter, use salted butter and modify the amount of salt you add. Remember to keep tasting it every time you add some salt so it's just as you like it.
Caramel Icing
200g (7oz) soft brown sugar
60g (2oz) unsalted butter
50ml (1 3/4 fl oz) milk
100g (4oz) cream cheese
11/2 tsp salt
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