Horlicks and caramel cake – Food & Home Magazine

Ingredients

• <h3>Sponge</h3>
• 250g butter, softened
• 250g castor sugar
• 100ml Horlicks (10ml [2 tsp] Horlicks powder with 100ml boiling water), cooled
• 300g cake flour
• 15ml (1 tbsp) baking powder
• pinch salt
• 5 large eggs
• 100g pecan nuts, chopped
• <h3>Icing</h3>
• 500g icing sugar, sifted
• 35ml Horlicks (30ml [2 tbsp] Horlicks powder mixed with 30ml [2 tbsp] warm water)
• 15ml (1 tbsp) coffee, very strong and warm
• <h3>Caramel sauce</h3>
• 60ml (¼ cup) golden syrup
• 50g butter
• 50g demerara sugar
• 50g castor sugar
• 85ml fresh double-thick cream