Butterscotch Teacake
Butterscotch Teacake
Taken from 100 Favourite Cakes, Golden Press, 1971.
Ingredients
* 115 grams [1/2 cup, 4 oz.] butter
* 1 cup [220 grams, 8oz.] brown sugar, lightly packed
* 1 1/2 cups self raising flour
* 1/2 cup plain flour
* 1 large egg
* 1/2 cup milk
Method
1. Cream butter and sugar until light and fluffy.
2. Add egg, beat well.
3. Fold in sifted flours alternately with the milk.
4. Spoon mixture into greased 8 in. sandwich tin.
5. Bake in moderate oven 40 to 45 minutes.
6. Turn cake on to wire rack.
7. When cool, top with butterscotch icing.
Butterscotch Icing
Ingredients
* 3/4 cup brown sugar, lightly packed
* 2 tablespoons milk
* 1 oz butter
* 1/2 cup icing sugar
Method
1. Combine brown sugar, milk and butter in saucepan, stir constantly over low heat until sugar is dissolved.
2. Bring to boil, boil without stirring for 4 to 5 minutes; remove from heat, cool.
3. Gradually beat in sifted icing sugar to give a good spreading consistency. A little more icing sugar may be needed.
4. Quickly spread over cold cake.
My Notes
* Unfortunately, I baked the cake a little hot and it came out a bit dry and crumbly. Not an error with the recipe, simply me converting the temp into modern terms incorrectly. Fortunately, the icing came out PERFECTLY. And this from someone who habitually fails at a) icing and b) toffee/caramel making of any kind. Go me! It was DELICIOUS.
Taken from 100 Favourite Cakes, Golden Press, 1971.
Ingredients
* 115 grams [1/2 cup, 4 oz.] butter
* 1 cup [220 grams, 8oz.] brown sugar, lightly packed
* 1 1/2 cups self raising flour
* 1/2 cup plain flour
* 1 large egg
* 1/2 cup milk
Method
1. Cream butter and sugar until light and fluffy.
2. Add egg, beat well.
3. Fold in sifted flours alternately with the milk.
4. Spoon mixture into greased 8 in. sandwich tin.
5. Bake in moderate oven 40 to 45 minutes.
6. Turn cake on to wire rack.
7. When cool, top with butterscotch icing.
Butterscotch Icing
Ingredients
* 3/4 cup brown sugar, lightly packed
* 2 tablespoons milk
* 1 oz butter
* 1/2 cup icing sugar
Method
1. Combine brown sugar, milk and butter in saucepan, stir constantly over low heat until sugar is dissolved.
2. Bring to boil, boil without stirring for 4 to 5 minutes; remove from heat, cool.
3. Gradually beat in sifted icing sugar to give a good spreading consistency. A little more icing sugar may be needed.
4. Quickly spread over cold cake.
My Notes
* Unfortunately, I baked the cake a little hot and it came out a bit dry and crumbly. Not an error with the recipe, simply me converting the temp into modern terms incorrectly. Fortunately, the icing came out PERFECTLY. And this from someone who habitually fails at a) icing and b) toffee/caramel making of any kind. Go me! It was DELICIOUS.