you put the salt in the caramel and eat it all up!

This months' darling bakers decided on a caramel cake with caramelised butter icing (defiantly Australian am I, frosting I will not acknowledge) (and yes we caramelise with an S).

I admit I reduced the sugar, but I can't remember how much.. a good amount. And made somewhat less of the icing, with not too much syrup. The icing turned out to be a very repeatable thing (mmmm). I made a half quantity of the suggested syrup and had enough left over for a toffee and banana cake.
Even reduced in syrupiness I doubted my friends and family's will to demolish the golden thing, so I took it to an all-day choir rehearsal where it happily disappeared. Thanks singers!

Anyway, as you can probably tell from my flattish tone, I have never been that excited about caramel, except obviously for sticky date pudding! and banoffee pie which I have yet to try! and homemade caramel slice!
ahem.
This was a nice cake. I could even have eaten some hokey pokey ice cream with it. Hokey pokey ice cream is a bit like English toffee flavour, for any non-Australasian readers.

And now the referencing.
Recipe courtesy of Shuna Fish Lydon from Eggbeater as published on Bay Area Bites, challenge hosted by Dolores of Chronicles in Culinary Curiosity and co-hosts Alex (Brownie of the Blondie and Brownie duo, Jenny of Foray into Food and for gluten-free daring bakers not quite daring enough to eat the gluten, help from Natalie of Gluten-a-Go-Go.
Optional was an extra challenge, Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111