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!
WHAT IS BUTTERSCOTCH ANYWAY?
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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