A glass measuring cup
1 cup plain flour
2 tsp of bicarbonate of soda
¼ tsp baking powder
1 cup water, 250ml
11/2 brown candy in pieces
or 180ml brown or coconut sugar
75ml sweet condensed milk + 75ml evaporated Milk
1) Put sugar into a small pot and melt the sugar under low fire until golden honey brown (you can caramelize it further but the cake will have a slight bitter taste) without stirring. Add the water carefully because it will sputter. Let sugar water (very watery, not syrupy) set aside to cool.
2) Add eggs and beat well, cream butter, sweet condensed and evaporated milk in high blend then placed in has a good tune. sift the plain flour, bicarb soda, baking powder and mix well. Cover with plastic wrap and let stand at room temperature at least half hour. After then, add the sugar water into the batter and stir well to mix together. cover and stand at room temperature at least 1 -3 hours.
3) Switch oven on to 220c, for the first 15 minutes, after turned to 200c about 45 minutes until light golden brown around the edges. Test with a bamboo stick or chopstick test to see, which should come clean if cake is done. If not, give it another 15 minutes or more. Some ovens are hotter, some cooler, so you just have to know your oven and adjust it yourself.
Recipe Source: Josephine's Recipes