Take advantage of the long bank holiday weekend by getting your bake on as a family! Also known as “Milk Cake,” this caramel cake is easy and fun recipe from the Flavours of Belize Cookbook. Get all the family involved and try it out with the kids. Not only will they learn a new skill, but they’ll also be rewarded with a delicious slice at the end of it! Happy baking!
- 1 cup butter
- 2 cups of sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 14 onces can sweetened condensed milk
Preheat oven to 350ºF. Grease and flour two 9'' round baking pans. in a mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time beating well after each one. Sift flour and baking powder and slowly add to the butter mixture, alternating with milk, vanilla, and lemon extracts. Beat until well blended and creamy. Add more milk if necessary. Bake for 35 to 40 minutes. Cool completely.
Remove the label from condensed milk and place the can on its side in a pressure cooker with enough water to cover 1 inc above can. Cover and cook on high heat. When the pressure cooker starts to hiss, turn heat to medium-low and cook for 25-30 minutes. It may also be cooked in a pot with boiling water by placing it in the pot with enough water to cover the can. Bring to a rapid boil and cook for 2 hours on medium-high. Add hot water to keep can cover while cooking. Discard water and cool can completely before opening. Place 1 cake on a serving platter and cover with caramel. Place the other on top and spread caramel on top and sides of the cake.
Caramel is also known in Latin America as "dulce de leche" and can often be found in supermarkets.