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 .
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 sirup Honey
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.  In terms of effort this recipe is a full on baking campaign in and of itself and not for the faint of heart, but well worth it in terms of the end product.  I will definately be making this again once my wife is over from the Philippines.
This based on a yield of  9 Servings



First Commenter:
A Beer For the Shower 



8 comments:

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

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

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  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

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

    Patricia aka Mamaw

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

    Patricia aka Mamaw
    http://itsabouttimemamaw.blogspot.com

    ReplyDelete
  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!

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

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

    ReplyDelete

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