Butterscotch Cake and Toffee Sauce

I got this recipe from The Australian Women’s Weekly Quick-Mix Cakes recipe book. You can reduce butter if you like as I think it is too buttery with this much butter.

250 grams butter, chopped (I used only 175 grams and it was buttery enough)

200 grams brown sugar

2 eggs

1 tablespoon golden syrup

225 grams self-raising flour

½ cup milk

Preheat the oven to 180 degrees (C).

Grease and line 20 cm round cake tin.

Mix everything in the cake mixing bowl and beat on low until combined then increase the speed to medium until the cake mixture turns pale and smooth. Spread into the cake tin.

Bake for 50 minutes to an hour. Rest the cake in the tin for 10 minutes before turning onto the wire rack to cool down.

The original recipe suggests dusting the cake with icing sugar but I go further and use Toffee Sauce.

You can make Toffee Sauce from scratch from Nigella Lawson’s recipe on Food Network here  but I use this store bought Toffee Sauce and it is really wicked.