Aunt Bit’S Butterscotch Pound Cake – a delicious recipe with Butter, Brown Sugar, Eggs, Vanilla, All-purpose, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven 350u00b0F. Grease and flour a 9x5 loaf pan.
2
In a mixing bowl, beat butter and sugar 3-5 minutes creamy. Add eggs one at a time until blended, then add vanilla, mixing well.
3
In another bowl, whisk flour, salt, baking soda, and baking powder. Beginning with flour mixture, add alternately to batter with cream, ending with flour mixture. Blend well.
4
Spoon into prepared loaf pan. Bake 40-45 minutes. Check for doneness after about 42 minutes with a toothpick. Mine was done at 42 minutes.
5
Cool in pan 10 minutes then turn out on a rack to cool until just warm.
6
Notes: I have often doubled this recipe with good results. I have also added 1/2 to 3/4 cups toasted pecans at my husband's request with good results, but the original recipe is as listed. I do not have a current photo of this recipe.
704
kcal
Calories
39
g
Fat
87
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick Real Butter, Room Temperature, 1 cup Dark Brown Sugar (packed), 2 Large Eggs, Room Temperature, 1 teaspoon Pure Vanilla, and more.
Yes, Aunt Bit’S Butterscotch Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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