Food & Health


Food & Health
Food & Health

I want a butterscotch cake recipee

prabharajani IF-Rockerz

Joined: 10 December 2006
Posts: 5590

Posted: 08 January 2009 at 4:50am | IP Logged
hi friends ,iam new to this section can anyone post the recipee of buttercsotch pastry cake and i also want to know how to make cool cakes

prabharajani IF-Rockerz

Joined: 10 December 2006
Posts: 5590

Posted: 05 February 2009 at 9:38pm | IP Logged
pl someone post the recipee
Mrs-KaranKundra IF-Sizzlerz

Joined: 11 July 2007
Posts: 14916

Posted: 13 April 2009 at 9:43pm | IP Logged

Serves 8-10
Takes 50 minutes to make and 25 minutes to bake



    225g softened butter 125g Billington's Light Muscovado Sugar 100g Billington's Golden Caster Sugar 4 large eggs 225g self-raising flour 2 tsp vanilla extract 2 tbsp milk, if needed 400g full-fat cream cheese For the butterscotch sauce 50g butter 75g Billington's Light Muscovado Sugar 50g Billington's Golden Granulated Sugar 150g runny honey 120ml double cream
  • 1 tsp vanilla extract

1. Preheat the oven to 190C/fan170C/gas 5. Grease and line the bases of 2 x 20cm sandwich tins with non-stick baking paper.

2. Make the sauce. Put the butter, both sugars and the honey in a pan and stir over a low heat for 10-15 minutes until smooth. Stir in the cream and vanilla extract and cool.

3. Meanwhile, make the cake. Beat the butter with a wooden spoon until soft. Add the sugars and beat together until pale and fluffy. Beat in the eggs, one at a time, adding a dessertspoonful of flour with each egg. Beat in the vanilla. Fold in the remaining flour and a little milk, if necessary, to give a mixture that drops reluctantly off the spoon.

4. Divide the mixture between the tins and bake for about 25 minutes until they start to shrink from the sides and a skewer inserted into the centres comes away clean. Sit on a wire rack for 10 minutes, then turn out onto the rack and leave until completely cold.

5. Beat the cream cheese in a bowl until smooth, then beat in 8 tablespoons of the sauce. Place 1 cake on a serving plate and spread with half the frosting. Place the other cake on top and cover with the rest of the frosting. Drizzle another 2-3 tablespoons of the sauce over the top of the cake.

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