I was in the mood to bake something yesterday, so made this simple Butterscotch Cake, it doubled up as dessert as we had some with custard, it was delicious.
Butterscotch Cake (Janet Cooke’s)
Recipe from Easy Cook Issue 25
Cuts into 8 according to the recipe, but I got a lot more out of it.
Ready in 45 minutes
Suitable for freezing un-iced sponge only
225g soft butter
175g soft brown sugar, plus 5 tbsp extra
175g self-raising flour
3 eggs, beaten
1 tsp baking powder
5 tbsp evaporated milk
Handful of toasted almonds, chopped (I used pecan nuts)
2. Make the icing: 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 cake and decorate with the nuts.