Butterscotch Cake
Over a year ago
7,446 views
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
Accompaniment
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Description
Mmmmm!! Another cakey favourite! This reminds of lots of things - it's got real comfort flavour!
Method
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1
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.
Chef's 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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