Maple Syrup Cake with Caramel Cream Cheese Frosting

I was nervous when making this and held my breathe while serving until the compliments started flooding in. What a relief! This is easy - so you have to try it. Make the frosting first, preferably the night before because it needs to harden. 

Caramel Cream Cheese Frosting 

1 cup of sugar

1/2 cup water

2 tbs vanilla extract 

170grams unsalted butter (6 oz)

2 tablespoons of double cream (heavy or whipping cream) 

455 grams of cream cheese (16 oz)

1. In a saucepan, combine sugar, water, 2tbs vanilla extract. Cook over a high heat, stirring regularly until the sugar is dissolved. 

2. This is the patience part. Reduce heat to medium-high and don't stir until the mixture starts to harden and turns into a dark caramel. You kind of have to stand over the hob to make sure it does not burn. The original recipe called for about 15  minutes but it took me 20. Once it turns into a dark amber colored caramel, remove from heat and stir in the butter and double cream.  

3. Transfer the mixture to a large bowl. You need to be rather quick because you don't want it to harden.  

4. Beat at a low speed allowing it to combine and continue to cool. Slowly beat in the cream cheese.

4. Transfer to a bowl and refrigerate for at least 6 hours (overnight is best). 

This is not an immensely dense frosting. I'd describe it as silky but fluffy and  tastes fab. 

This is where I got the original frosting recipe from: 

http://vickii-ibakethereforeiam.blogspot.co.uk/2012/01/pumpkin-cake-with-caramel-cream-cheese.html

Maple Cake 

175 grams soft butter (6.2 oz)

100 g caster sugar (3.5 oz superfine sugar)

3 large eggs

350 ml maple syrup (12oz) 

500 g self-raising flour (17oz) 

two 21 cm sandwich tins, buttered and lined (8 inch tins)

1. Butter and line your tins with baking paper. If you have never before done this, watch this video. 

http://www.bbcgoodfood.com/videos/1055/lining-a-cake-tin 

2. Preheat the oven to 180 C/ 160 C fan (360 F). 

3. Beat together the butter and sugar until very pale and fluffy. Add the eggs one at a time, beating in well after each addition, then gradually add the maple syrup to make a smooth mixture. Finally, spoon in the flour alternately with the hot water, beating gently until smooth again. Divide the batter between the two tins, and cook for about 40 minutes. A fork inserted in the middle should come out clean. Let the cakes cool in their tins for 10 minutes in the unmoulding and let them cool completely before icing them. 

This recipe can be found here. 

http://www.nigella.com/recipes/view/autumnal-birthday-cake-157