Caramel Topping Cake

Ingredients
•Vegetable/sunflower oil.......................1/3 C
•Sweetened condensed milk...................½ C
•Lemon juice...........................................1 Tsp
•Vanilla essence.....................................½ Tsp
•Almond essence....................................½ Tsp
•Lukewarm milk.......................................¾ C
•Cake flour..............................................1¼ C
•(if unavailable, substitute with all purpose flour)
•Baking powder.......................................1 Tsp
•A pinch of baking soda
Topping:
•Butter...................................1 Tbsp
•Packed brown sugar............½ C
•Milk......................................2 Tbsp
•Vanilla essence.....................1 Tsp
•Chopped pecans/walnuts.....¼ C
Preparation
1.In a mixing bowl, cream the oil and condensed milk. Add the lemon
juice, essence and milk.
2.Combine the flour, baking powder and baking soda. Add to the
creamed mixture.
3.Pour into a 8-inch round baking pan and bake in a preheated oven at
350 F/ 180 C for 30 minutes or until a toothpick inserted near the
center of the cake comes out clean. Cool for 10 minutes before
inverting onto a serving dish.
4.In a small saucepan, combine the topping ingredients except the nuts
and bring it to a boil. Boil for 2-3 minutes, stirring continuously. Stir in
the nuts.
5.Prick the cake using a fork or toothpick and slowly pour the caramel
topping over the warm cake. Allow it set for 20 minutes before
serving.