Thursday, September 15, 2011

Recipe: Butterscotch Cake With Butterscotch Icing

As promised the recipe for Butterscotch Cake from the 1934 Spry Cookbook.

Before I start with this recipe I have to give a word of warning.  Do not attempt this without a candy thermometer.  I'm assuming housewives in the 30's knew what hard ball stage was in reguards to candymaking and I knew because of experimentation with candymaking years ago, but I still was very much in want of a candy thermometer.  That being said, here's the recipes:

Butterscotch Cake

A feathery, fine-textured cake with a bonnie butterscotch flavor

1 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup milk
1 1/4 cups hot milk
1/2 cup spry Crisco
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup brown sugar, firmly packed
3 eggs, well beaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder

Combine 1 cup brown sugar, butter, and 1/4 cup milk in saucepan and cook until a small amount forms a hard ball in cold water (250°F.). Stir constantly after mixture starts to boil. Remove from fire and stir in 1 1/4 cups hot milk gradually. Cool . . . Combine Spry, salt, and vanilla. Add 3/4 cup brown sugar gradually and cream until light and fluffy . . . Beat eggs until light and add gradually to creamed mixture, beating thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with butterscotch mixture, beating after each addition until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 50 to 60 minutes . . . Spread Butterscotch icing.
Close Up of the texture

Butterscotch Icing

Real butterscotch flavor in an easy icing.

1 cup brown sugar, firmly packed
2 tablespoons butter
1/4 cup milk
1 tablespoon light corn syrup
1/4 cup spry Crisco
1/4 teaspoon salt
2 cups sifted confectioners’ sugar
3 tablespoons hot milk

Combine brown sugar, butter, 1/4 cup milk, and corn sirup in saucepan and cook until a small amount forms a hard ball in cold water (250°F.). Stir constantly after mixture starts to boil. Remove from fire . . . Combine Spry and salt and add sugar gradually, creaming well. Add hot milk, then pour on hot butterscotch mixture gradually and beat until smooth and thick enough to spread . . . Makes enough icing to cover top and sides of 10 x 10 x 2-inch cake, or for tops and sides of two 8-inch layers.

*Spry Pan Coat is 1/2 C Shortening (Crisco) and 1/4 C All Purpose Flour.  Combine until the consistency of whipped marshmallow is reached (I used a whisk).  Will Store for up to a year in a sealed container in the pantry.  This stuff is excellent and doesn't burn like commercial non-stick spray.

I found the cake was very moist and delicious with a great butterscotch flavor that reminded me of Butterscotch Krimpets, only tastier and without the nasty chemicals.
This based on a yield of  9 Servings


  1. Egads that looks delicious. Like a Werther's Original in cake form.

  2. The taste is more like a Butterscotch Krimpet, but yes you are correct it is delicious. Thanks for commenting.

  3. OH my …..this looks so amazing it is not even funny. I am going to have to make this next week. Thanks for coming by my blog. I am going to check out those vampire novels you recommended - I need something new to seek my teeth into. HaHa. Thanks for stopping by my blog. I am now following via Twitter

  4. OMG this looks delicious I love butterscotch anything! Visiting via Blogaholic.

    Patricia aka Mamaw

  5. If you would like to share one of you recipes on my blog let me know!

    Patricia aka Mamaw

  6. This sound great! I will have to make it next time I am going to bake.

    Thanks for the follow! Now following you back!

  7. Now you have me intrigued! I love TastyKake Krimpet icing!

  8. I may have just posted under my husband's account. But I think he likes Krimpets too. . .


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