Yesterday I made a cake. It was my turn on morning tea.
This was a caramel cake with caramel icing, need I say more?
It was light and airy (whipped egg whites) and while the cake was relatively subtle the icing was a blast of sugary fudgy hyperactivity.
Needless to say there was not a lot left after morning tea as everyone scarfed at least 2 pieces.
I have a couple of extra recipes to add without pictures because I have been slack on the photographing lately.
On a personal note, number one hurdle has been achieved. Our house has sold and finally settled after a long and drawn out session of fixing this and that little thing for the new owner. This has done wonders for my stress levels. It has also pointed out to me that I am too forgiving and accepting when it comes to fighting for my rights as an individual.
In the next few weeks the settlement will go through on our new property, before that is the final inspection. I know that I will wander through the home, ignore things like burnt out light bulbs and figure anything I see that is a tiny issue, I can fix myself later. Other people are not like this, they check everything, complain about everything, and insist they are entitled to everything. I know they are only protecting their best interests but I just cannot bring myself to be like that.
I am not concerned with the oil stain on the driveway, it is a driveway, they get oil on them, and it doesn’t come off. I don’t care that there are 3 blown bulbs in the house, I can replace them whenever, it won’t break the bank. I understand it will cost me in the end, maybe up to $4.95 per bulb if it is a particularly fancy light fitting. Still, I just cannot make myself sweat the small stuff, and I can’t bring myself to pester someone else about it even if I do notice it.
Who knows how many hundreds of dollars it will set me back in light bulbs in my lifetime? I really couldn’t care less.
1/2 Cup Brown Sugar
1 1/2 Cups Self Raising Flour
1 Tablespoon Golden Syrup
1/2 Cup Milk
Pinch of Salt
1 cup brown sugar, firmly packed
3/4 cup icing sugar
2 tablespoons milk
Beat the butter and Brown Sugar together with an electric mixer until
light and smooth. Separate the eggs and add the yolks to the butter
mixture. Stir in the Golden Syrup and add the sifted flour
alternately with the milk. Whip the egg whites with the salt until stiff
and then fold in. Pour into a round ring tin and bake 1/2-3/4 hour in a
moderate oven 180oC until cooked. (It took ½ hr in my oven but who
knows what temperature my oven is at??)
When cool, ice with caramel icing made by mixing brown sugar,
icing sugar and butter in a bowl, thin with milk if necessary.