Butterscotch Cake with Caramel Icing

Diving into my Great-Grandmother’s treasure trove of old recipe cards, I stumbled upon a delightful dessert that seems to have vanished from today’s culinary radar – Butterscotch Cake. The adventure of exploring these vintage recipes is like uncovering lost gems, offering a taste of the past that is both nostalgic and novel. Paired with a Caramel Icing, a combination inspired by another find among the ancient cards, this cake promises a journey back in time to when these flavors were celebrated.

The Caramel Icing, a standout on its own, evokes memories of penuche or praline candy rather than modern-day gooey caramel. It sets into a unique coating reminiscent of brown sugar fudge, providing a distinct finish unlike any other frosting – it’s neither fluffy nor creamy but forms a delectable thin crust that complements the soft cake beneath.

Butterscotch Cake with Caramel Icing Recipe
Cake Ingredients:
Butter and sugar for creaming
Vanilla extract
Flour, baking soda, baking powder, and salt for sifting
Preparation: Preheat your oven to 350°F (175°C). Prepare two 9-inch or three 6-inch round pans by greasing and flouring them, or lining with parchment paper.

Creaming: Using an electric mixer, cream the butter and sugar until fluffy. Incorporate the vanilla, then add eggs one at a time on low speed.

Dry Ingredients: Sift the flour, baking soda, baking powder, and salt together. Alternately add this mixture and the buttermilk to the creamed mixture on low speed, ensuring everything is well blended.

Baking: Pour the batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

Caramel Icing Ingredients:

1 ½ cups brown sugar

1 tablespoon flour

¼ cup plus 2 tablespoons butter

¼ cup milk

1 teaspoon vanilla extract
Continued on next page (page 2)



Leave a Comment