Butterscotch Nut Cake Recipe

Name: Butterscotch Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. brown sugar, firmly packed; 1/4 c. butter; 1/4 c. milk; 1 1/4 c. hot milk; 1/2 c. shortening; 1/2 tsp. salt; 1 tsp. vanilla; 3/4 c. brown sugar; 3 eggs, unbeaten; 3 tsp. baking powder; 3 c. flour; 1/2 c. pecans or nutmeats

Servings: persons

1 c. brown sugar, firmly packed
1/4 c. butter
1/4 c. milk
1 1/4 c. hot milk
1/2 c. shortening
1/2 tsp. salt
1 tsp. vanilla
3/4 c. brown sugar
3 eggs, unbeaten
3 tsp. baking powder
3 c. flour
1/2 c. pecans or nutmeats

1
Combine 1 cup sugar, butter and 1/4 cup milk in saucepan and cook until small amount forms hard ball in cold water.
2
Stir constantly after mixture starts to boil.
3
Remove from fire and stir in 1 1/4 cups hot milk gradually; cool.
4
Blend shortening, salt and vanilla.
5
Add 3/4 cup sugar gradually and cream well. Add eggs singly and beat well after each addition.
6
Sift flour and baking powder 3 times.
7
Add flour to creamed mixture alternately with butterscotch mixture, mixing each addition until smooth.
8
Pour in 2 square 8-inch greased pans.
9
Sprinkle nuts over batter.
10
Bake at 375u00b0 for 30 to 35 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. brown sugar, firmly packed, 1/4 c. butter, 1/4 c. milk, 1 1/4 c. hot milk, and more.

Yes, Butterscotch Nut 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.

Butterscotch Nut Cake

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