Caramel Butter Cake - cooking recipe

Ingredients

8 tbsp (1 stick) butter, softened
1 cup firmly packed brown sugar
1 tsp vanilla extract
2 None eggs
1 tbsp golden syrup or molasses
1 cup flour
1/2 cup self-rising flour
1 tsp ground cinnamon
1/2 cup milk
None None FOR THE CARAMEL ICING
1 cup firmly packed brown sugar
4 tbsp (1/2 stick) butter
2 tbsp plus 2 tsp milk
3/4 cup powdered sugar

Preparation

Preheat the oven to 350\u00b0F. Grease and line bottom of deep 8-inch round cake pan with parchment paper.
Beat butter, brown sugar and vanilla extract in a medium bowl with an electric mixer until light and fluffy. Beat in eggs and golden syrup. Stir in sifted flours and cinnamon, and milk. Spread mixture into the prepared pan.
Bake 50 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the caramel icing, place brown sugar, butter and 2 tbsp milk in a small saucepan on medium heat. Cook, stirring, without boiling until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, 3 mins without stirring. Remove from heat. Stir in sifted powdered sugar. Stir in remaining 2 tsp milk as needed until icing is of a spreadable consistency.
Spread icing on top of cooled cake.