Butterscotch Cake recipe from 1963

on

 

This Butterscotch Cake recipe appeared in the LeSueur News-Herald on October 9, 1963*. 


Topped with a butterscotch buttercream and filled with salted peanuts, it’s a sweet and savoury treat!



INGREDIENTS


Cake: 

  • ⅔ cup butterscotch chips (120g), melted
  • 2 ¼ cups sifted all-purpose flour (248g)
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter (113g)
  • ½ cup honey
  • 1 cup sugar (200g)
  • 2 eggs
  • 1 cup milk
  • ½ cup salted peanuts, chopped

Butterscotch Frosting:

  • ½ cup unsalted butter (113g)
  • 2 cups icing sugar (250g)
  • 1 tablespoon milk
  • ⅓ cup butterscotch chips (60g), melted
  • ½ cup salted peanuts, chopped

Note: All ingredients should be at room temperature unless otherwise stated.


Method:


Preheat oven to 350°F/175°C

Grease & flour 13x9-inch pan


Cake:

  1. Sift flour, then measure/weigh 2 ¼ cups/248g.
  2. Sift together pre-sifted flour, baking powder, and salt. Mix well and set aside.
  3. Melt ⅔ cup butterscotch chips. Set aside to cool.
  4. In a large mixing bowl, cream butter.
  5. Add honey and continue creaming.
  6. Add sugar gradually while continuing to cream well.
  7. Add eggs, one at a time, beating well after each addition.
  8. Mix in melted butterscotch chips.
  9. Add flour mixture alternately with the milk.
  10. Stir in ½ cup chopped peanuts.
  11. Pour into prepared 13x9-inch pan.
  12. Bake in a preheated oven at 350°F/175°C for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes away clean.

Cool fully before frosting the top with butterscotch frosting.


Butterscotch Frosting:

  1. Melt ⅓ cup of butterscotch chips. Set aside to cool slightly.
  2. Cream butter.
  3. Mix in icing sugar gradually.
  4. Add 1 tablespoon of milk.
  5. Blend in melted butterscotch chips.
  6. Stir in ½ cup chopped peanuts.

Cut, serve, and enjoy! :)


Notes:

  • The recipe calls for double-acting baking powder. Most baking powder sold today is double-acting, but you may want to double check.
  • The original frosting recipe calls for 1 egg to be added. I omitted this for safety reasons and substituted 1 tablespoon of milk. If the frosting is overly thick, add another tablespoon of milk (or cream) to make it more spreadable.
Original newspaper clipping from 1963:

Comments

Post a Comment