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Ingredients:
4 Eggs
½ tsp Salt
1 cup Milk
2 cups Sugar
1 tsp Cinnamon
3 cups Maida, sifted
1 tsp Vanilla Essence
½ tsp Garam Masala
3 tsp Baking powder
1 cup Butter, softened
½ tsp Nutmeg, ground
Caramel Sauce
½ cup milk
½ Cup Butter
2 cups Brown sugar
Frosting
¼ Cup milk
1 tsp Vanilla Essence
½ cup Caramel Sauce
3 cups powdered Sugar
Method:
Preheat oven to 350° C. Grease and flour a 9x13 pan.
In a large bowl, cream butter, add 2 cups sugar slowly, beat until fluffy. Add
eggs one at a time, beating after each addition.
In a separate bowl, sift flour, baking powder, Cinnamon, garam masala, nutmeg,
and salt together.
Measure milk and add vanilla essence to it.
Add the flour mixture and milk mixture to the large bowl, alternating between
the flour and milk. Blend thoroughly after each addition.
Pour the batter into the pan and spread evenly. Bake for 40 minutes. Start
checking for doneness after 30 minutes. The middle should be firm and a
toothpick inserted in the middle should come out clean.
Caramel Sauce
Combine butter and brown sugar in a saucepan and heat over medium.
Once the butter has melted and the mixture is hot, add milk and stir well. Boil
for a minute.
Remove from heat and divide into two equal portions. Let it sit for 5 minutes
after removing it from oven.
Using a fork, poke the top of the cake to make an even pattern of holes.
Slowly pour half of the Caramel Sauce over the top, spreading it evenly. Let
cake cool.
Frosting
Whip the remaining Caramel Sauce with the powdered sugar and vanilla essence.
Slowly add the milk, beat to a nice spreading consistency.
Spread over cooled cake. Serve with a nice cold glass of milk.
Tip: Dust raisins, chocolate chips, candied or dried fruit, and nuts with
some of flour specified in recipe before adding to batter to prevent shrinking.
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