I found this Butterscotch cake is a collection of my Great-Grandmother’s old recipe cards. I love to try out these vintage recipes because they are often for goodies that nobody seems to make anymore. I have never heard of Butterscotch cake, so I thought I’d try it out. Pairing it with the caramel icing (a separate recipe found among the old cards) was my idea – I have no idea which frosting she would have put with this cake. I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake.
Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. It actually tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that is very different from other types of frosting – not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!
What all you need :
•2 Cups Brown Sugar
•1/2 Cup Butter
•1 teaspoon vanilla
•2 Eggs
•2 Cups Flour
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•1/2 teaspoon salt
•1 Cup Buttermilk
How to make it:
1. Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
2. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
3. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
4. Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
5. Cool before frosting.
Caramel Icing:
