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Butterscotch Tea Cake

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  Butter 4 Ounce
  Brown sugar 6 Ounce
  Egg 1 Large
  Plain flour 8 Ounce
  Baking powder 3 Teaspoon
  Milk 1⁄4 Pint
  Dark brown sugar 4 1⁄2
  Milk 4 Tablespoon
  Salt 1 Pinch
  Butter 1 Ounce
  Icing 4 Ounce
  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.

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Butterscotch Tea Cake Recipe