Saucy Caramel Cake

Ingredients:cake
2 cups plain flour, sifted
1 tsp baking powder, sifted
1/2 tsp bicarb soda, sifted
120g butter, at room temperature
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk


sauce
1 cup thickened cream
1/2 cup brown sugar, packed
1 tb golden syrup
1 tsp vanilla extract


Method:
Preheat oven to 160 degrees c
Sift flour, bicarb and baking powder into a bowl.

Into another bowl cream butter and sugar until lighter in colour and fluffy.
Add eggs, one at a time, beating into mixture each time before adding the next.  Add vanilla extract and buttermilk.  It may look curdled at this point, but don't worry.

Add the flour 1 cup at a time ensuring it is mixed in before adding the final cup.

Once mixed well pour into well greased tin and flatten mixture to the edges with a spatula.
Bake for 35-45 minutes until cooked through.

Cool, then turn out onto serving plate.
To make sauce, combine all ingredients in a saucepan and heat over medium heat until sugar dissolves.  Pour over cake and serve, warm or cold.  (Warm is lovely with vanilla icecream)