Caramel Cake

Overview

There was some caramel left over from the last birthday cake I made, so I made a caramel cake because I was afraid of wasting it.

Mix melted butter and sugar thoroughly.
Stir the beaten whole eggs into the butter and stir again.
Use the bread mold to place the trimmed pieces of absorbent paper into the box.
Add the sun-dried low-gluten flour and baking powder into the butter paste, and mix thoroughly until a thick paste forms.
Add walnuts to the batter and stir it up and down. Finally add caramel and gently stir it up and down a few times to get a good texture. Use a cake spatula to spread it into a shape with the middle slightly lower and the sides slightly higher, then shake to release air bubbles.
Place the cake in a preheated oven at 170°C for 45 minutes, then unmold and slice into slices.