I had the idea of making a caramel flavoured cake, topped with a caramel fudge icing and piled high with fudge pieces. I set about finding a caramel cake recipe and finally found once in an ancient book belonging to my late great great Aunt. Using this as a guide I created my Caramel Fudge Cake.

I have used my Bundt tin for this cake, as this allows me to pile the fudge pieces in the middle and drizzle the caramel fudge icing into the ready made ‘well’ in the middle.

Because the Bundt tin increases the surface area of the cake mixture that is in contact with the sides of the tin, the cake will cook quicker and I cook at a lower temperature then usual to help prevent the cake from drying out.

I have used whisked egg white for this cake and it gives an incredibly light finish to the cake and well worth the extra effort and washing-up!

You will need:

Cake:

• 60g Granulated Sugar
• 100ml Hot Milk
• 230g Butter
• 230g Caster Sugar
• 4 Eggs Separated
• 300g Self Raising Flour

Caramel Fudge Icing:

• 80g Butter
• 80g Brown Sugar
• 80g Double Cream

Fudge:

• One portion of my chocolate fudge, the recipe can be found in the Sweets and Chocolate section. (The fudge does need to be made ahead of time or you can use bought fudge)

Method:

Cake:

• Prepare the bundt tin by generously greasing with butter. Preheat the oven to 150degrees.
• Heat the 60g of granulated sugar until dissolved and is the colour of light coffee, add the hot milk to the dissolved caramel, stir to blend and put one side to cool.
• Cream the butter and the caster sugar until light and fluffy.
• Meanwhile whisk the egg white until thick and fluffy.
• Add the egg yolk to the butter and sugar, and blend well.
• Mix in the cooled caramel to the egg, butter and sugar.
• Sift the flour and fold in gently.
• Now gradually add the whisked egg white, a spoonful at a time, using very gentle folding figure of eight motion.  You need to preserve as much of the air you have created as possible.
• Once all the egg white has been incorporated and there are no lumps of egg white pour into your prepared tin. Cook for about 30mins.
• Allow to cool in the tin for a couple of minutes before turning out to cool completely.

Caramel Fudge Icing:

• While the cake is cooling make the icing. Put all the icing ingredients in to a pan on a low heat to until the butter and sugar have melted into the cream. Bring to the boil for 3mins then remove from the heat once it has thickened and allow to cool.

Assembly:

• Once the cake and the icing have cooled, transfer the cake to the plate or stand you will be serving on.
• Gently pour the icing over the cake encouraging it to drip down the sides and into the middle.
• I cut my fudge into small 1cm cubes for sprinkling over the cake and left larger chunks for filling the middle.