Butterscotch Cake Recipe at MyDish

Butterscotch Cake

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Preheat oven to fan 160oC, 180oC, gas 4. Butter and line a 28 x 18 x 5cm tin. Put 175g of the butter, the sugar, flour, eggs and baking powder into a bowl and beat until well combined and smooth. Pour into the prepared tine and level out.
  • 2. Bake for 30 minutes until well risen and golden brown. Leave to cool in the tin.
  • 3. Put the remaining 50g butter, extra 5 tbsp sugar and the evaporated milk in a saucepan and heat until the butter and sugar have melted. Boil for 4 minutes, or until thickened. Pour over the cake and decorate with the nuts.

    • Tips

    • This is also yummy served as a dessert with fruit which cuts through the richness of the butterscotch. Of course you then have to have cream with it!!

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    Ingredients

    • 225g soft butter
    • 175g solt brown sugar. plus 5 tbsp extra
    • 175g self raising flour
    • 3 eggs. beaten
    • 1 stp baking powder
    • 5 tbsp Evaporated Milk
    •  handful of toasted almonds. chopping

    By Views 2478  Added Sun Nov 22 2009


    Mmmmm!! Another cakey favourite! This reminds of lots of things - it's got real comfort flavour!

     

    As usual, another find for the boys! Can't go wrong with cake in our house.............never around long enough to go stale!! Read More

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