Butterscotch Tea Cake
|Brown sugar||6 Ounce|
|Plain flour||8 Ounce|
|Baking powder||3 Teaspoon|
|Dark brown sugar||4 1⁄2|
|Chopped almonds||1 Tablespoon|
Cream butter and sugar until light and fluffy.
Add egg, beat well.
Fold in sifted flour and baking powder alternately with the milk.
Turn mixture into greased 8 in. sandwich tin.
Bake in moderate oven, Mark 4, 350°F., 40 to 45 minutes, or until cake is cooked.
Turn cake on to a wire tray.
When cold, top with Butterscotch Icing.
Icing Place all ingredients except icing sugar and almonds in a saucepan and cook, stirring constantly, until mixture begins to boil.
Boil steadily, without stirring, 4 to 5 minutes.
Allow to cool until warm, beat in sifted icing sugar, adding more icing sugar, if necessary, to give a spreading consistency.
Spread over cake, sprinkle with chopped almonds.