Butterscotch Cake with Caramel Icing

When was the last time that you tasted butterscotch? While this flavor has been around since the early 1800s, it’s often passed over for it’s more popular siblings, caramel and toffee. But all of that is changing this year, butterscotch is trending, and this flavor is on the rise!

I found this Butterscotch cake in a collection of my Great-Grandmother’s old recipe cards. I love to try out these vintage recipes, because they are often for goodies that nobody seems to make anymore. I have never heard of Butterscotch cake, so I thought I’d try it out. Pairing it with the caramel icing (a separate recipe found among the old cards) was my idea – I have no idea which frosting she would have put with this cake. I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake.

Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. It actually tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that is very different from other types of frosting – not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!

Butterscotch and caramel are very similar. The main difference is that butterscotch is a cooked mixture of brown sugar and butter, while caramel is a cooked mixture of white sugar and butter.

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