Just want to put this out there as a special way to celebrate the holidays-this could be a New Year cake for everyone! The good thing about this cake is that I made from scratch- despite that I did follow a recipe from a book, there were a few other stuff that make it a bit different from it that makes this one tastier. I can say that I will need more practice on the glaze as it was based on having to make crème bruleé for a custard, but seeing it shine, it was a good attempt. The first time I tried it and had may family try, the center was hard, but if YOU were to try this recipe, let me know on how to make the center softer, please. I will not say the secret ingredient, but do look closely on the ingredients, you could notice it! This was done while I was streaming on YouTube and it was when the last inhabited timezone (UTC-11: Countries of Niue and USA-minor islands- American Samoa, Midway Is., etc.) that I made it. Hope you enjoy, and I'm open to suggestions to make the cake better!


 ~FACCC2, let's see if this is eligible for inclusion for your upcoming cookbook!

Old Fashioned Caramel Cake with Caramel Glaze

(There is an alternate recipe for frosting.)

Cake:
*Cooking Spray
*1 Tbsp of all-purpose flour (SEPARATELY FROM BELOW.)
*1 1/2 cups of granulated sugar
*1/2 cup of butter-softened
*2 large eggs
*1 large egg white
*2 1/4 cups of all-purpose flour (Make sure you level the cups you use. Recommend using the back of the knife.)
*2 1/2 teaspoons of baking powder
*1/2 teaspoon salt
*1 1/4 cups of fat-free milk
*2 teaspoons of vanilla extract
*1/8 teaspoon of lemon extract
*OPTIONAL-Wax paper

1: Preheat oven to 350*F (175*C).

2: You can line bottoms of pans or molds with waxed paper for a more clean look of the cake, but it's not necessary as just cooking spray and flour are enough to take the cake out. You will have minimal washing if done right. To put these ingredients in, put cooking spray in the pan or mold, then if you want, line the walls and bottom with a sheet of waxed paper. Then put another spray of cooking spray on the waxed paper. Next, with or without waxed paper, dust with the tablespoon of flour.
NOTE: This recipe has potential for one to make a layered cake. Any pan or mold will do for this recipe, but keep in mind that if it is smaller than a 9" round pan, you may have to extend the cooking time. Fair warning-the picture example here took more than double the time to fully bake the cake!

3: Beat the sugar and 1/2 cup butter at a medium speed with an electric mixer. A whisk is OK, but you will take more than 5 minutes to mix. I recommend melting the butter A LITTLE BIT so to speed up the whisking if you don't have a mixer. Keep mixing until well blended. One at a time, add the eggs and egg white- mix in between additions. Add the leveled flour to the mixture, but add it in slowly. Add in also the salt and baking powder. Add the milk too-recommended, use a hand whisk from here on, and alternate adding the flour and milk. Then add the vanilla and lemon extract.

4: Once mixing is done, pour into pans or mold the batter. Remove air bubbles by sharply tapping them on the table or counter. Bake for 30 minutes, but do remember, that for certain diameters or dimensions, the cook time may vary. If you know what you are doing, you can increase the temperature a few degrees to quicken the bake time. Remember, to see if a cake is done, you have to use a toothpick or knife and drive in the center. If either one comes out clean, the baking is done.

5:Once baking is done, cool for 10 minutes before serving. If in pans, cool for that period of time on a wire rack. If you are going to remove the cake, use a knife all around the sides to lightly pry it off. If you used the waxed paper, lift it out, & peel the wax off. Let the cake completely cool before serving or doing any toppings, or frosting.

Caramel Topping (2 ways):
*1/4 cup of sugar

USING A KITCHEN TORCH AND A SIEVE:
Sift sugar evenly over cake. Then using a torch, hold torch 2 inches away and work from side to side until sugar is melted and caramelized.

USING A FRYING OR SAUCEPAN (INCLUDE EITHER A KNIFE OR SPATULA WITH NONSTICK COOKING SPRAY):

1: In saucepan or skillet-wider is better, cook sugar over medium heat, but add 1 tablespoon to 1/8 cup of water to sugar before warming. Cook for about 5-8 minutes. It is normal that you will see bubbles-ignore. BUT DO NOT STIR OR LEAVE IT ON HEAT FOR TOO LONG WHILE BUBBLING. It will cause the sugar to turn to crystals.

2: Once you see it is almost ready, WORK QUICKLY!! Recommended ahead of time, have your knife or spatula coated with cooking spray to minimize the caramel from sticking. Pour the melted sugar on the cake in various areas of the cake, then right away, spread the caramel evenly over the top with the spatula or knife. Be careful as the caramel can burn you if a drop lands on your fingers.

-For both, repeat if you plan on covering the cake with the topping. Do know it will be a challenge if you do the sides, if round.
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-If you are doing a multi-layered cake and want to use frosting, follow recipe and steps below.

Caramel Frosting:
*1 cup of packed dark brown sugar
*1/2 cup of evaporated milk
*2 1/2 Tbsps of butter
*2 tsps of corn syrup
*Dash of salt
*2 cups powdered sugar (not granulated)
*2 1/2 teaspoons of vanilla extract

1: In the list of ingredients above, the first five ingredients are melted, brought to a boil, and combined in a saucepan. Stir constantly over a medium-high heat. Reduce heat after 5 minutes and let it simmer for another 5 stirring occasionally until thick.

2: Remove from heat and add powdered sugar & 2 1/2 teaspoons vanilla. Beat the mix at medium speed until it is smooth and slightly warm. Cool for 2-3 minutes. Let it stand for it to be a thicker frosting as it cools.

3: If you have cakes as layers, spread 1/2 cup frosting on top of one, then the other, spread the remaining on top and the sides of the cake layers. Store loosely in refrigerator.

Cake serves 18.

ALTERNATIVE:
To go and outdo yourself, if you are making a layered cake, do put the caramel topping in between cake layers and then frost the outsides with frosting. OR, put the topping in between, frost the sides, and put the topping on the top layer-add a garnish in the center. Impress your guests with whichever combinations you like in your layered cake!

This cake is for any occasion, but it is specially for the holidays-especially the New Year. Hope this is great for the New Year!