Goats Milk Caramel Sauces

Goats Milk Caramel Sauces

Meal type Condiment, Dessert


For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 Large eggs
  • 1 cup raw cane sugar
  • 1/2 cup brown sugar (packed)
  • 1 1/2 cup applesauce
  • 2/3 cups vegetable oil
  • 1 cup vanilla

For the caramel drizzle:

  • 8oz Irish Whiskey Cream (Fat Toad Farm Goat’s)
  • Milk Caramel (room temperature)


For the cake:
1. Pre-heat oven to 350 degrees and butter a
12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside.
In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
2. Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into
the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before
turning it out on a rack. Allow cake to cool completely.
3. Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce
around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy!
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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    Sturbridge, MA 01566