Horlicks and caramel cake

Preheat the oven to 180ºC. Grease and line the base of a 24cm springform tin.

Cream together the butter and sugar until thickened and fluffy. Mix in the cooled Horlicks.

Sift the dry ingredients and fold into the creamed mixture with the eggs and pecan nuts. Pour the batter into the prepared tin and bake in the preheated oven, 30 – 45 minutes, until a cake tester inserted into the centre comes out clean.

Leave the cake to cool in the tin for 5 minutes before placing on a wire rack to cool completely.

To make the icing, cream the butter using an electric beater. Add half the icing sugar and beat to combine. Add the warm Horlicks and coffee, followed by the remaining icing sugar and continue to beat until you have a thick, fluffy butter icing.

For the caramel sauce, place the syrup, butter and sugars in a small pot and bring to a boil. Remove from heat and add the cream. Return to heat and simmer, about 2 – 3 minutes. Pour into a container and refrigerate until thickened.

To serve, cut the cooled cake into three equal layers, sandwich together with the icing and pour over the caramel sauce.