Vintage Butterscotch Cake
I am excited to share this Vintage Butterscotch Cake recipe with you today. It is a recipe I have adapted from a very old cookbook of mine. The Prairie Farmer – WLS Family Tested Cookbook. It is the Centennial edition and was published in 1941 by the Prairie Farmer Publishing company.
It has a red and white gingham patterned cover is filled with lots of old recipes. “Recipes in the Prairie Farmer-WLS Centennial Cookbook were selected to meet the everyday needs of homemakers who plan simple nutritious meals for their families, and who once in a while, want to make a party dish, or serve a crowd.”
Dad always had a small plastic tub of butterscotch candies in his top dresser drawer. I used to love to sneak into their room and open that drawer just to sniff. It smelled like leather, and tobacco, and . . . butterscotch. My sister still has that dresser and the top drawer still smells the same. I like to sneak a sniff whenever nobody is looking. It is like a time-machine and always takes me back.
- 1 3/4 cups (173.9g) sifted plain all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup (110g) lard or (1/2 cup (115g) butter)
- 1 1/2 cups (300g) soft light brown sugar, packed
- 1/4 cup (60ml) water
- 1 tsp vanilla
- 2 large free range eggs
- 1/4 cup (60ml) milk
- 12 large marshmallows
Here are some other really delicious snack type of cakes that we have enjoyed here in my kitchen! You might also enjoy them!
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a particularly lovely cake. Nice and moist with a beautiful crumb due to the buttermilk in the cake batter. Flavored beautifully with peanut butter and brown sugar. The brown sugar also adds to the moist crumb of this cake. A beautiful salted caramel frosting on the top is its crowning glory. It is very similar to the old school Penuche frosting. Altogether this is one very delicious cake!
CRUNCHY TOPPED BANANA SNACK CAKE – A moist and delicious sour milk banana cake topped with a broiled nut and coconut topping. The topping almost tastes like a candy bar. This is a delicious combination and very satisfying. A great way to use up over-ripe bananas!
Vintage Butterscotch Cake
- 1 3/4 cups (173.9g) sifted plain all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup (110g) lard or (1/2 cup (115g) butter)
- 1 1/2 cups (300g) soft light brown sugar, packed
- 1/4 cup (60ml) water
- 1 tsp vanilla
- 2 large free range eggs
- 1/4 cup (60ml) milk
- 12 large marshmallows
- Melt the fat together with the water and sugar over low heat, cooking and stirring until the sugar has dissolved. Leave to cool. Stir in the vanilla.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and line with baking parchment. Set aside.
- Sift the flour together with the baking powder and salt. Set aside.
- Dump the melted sugar mixture into a bowl. Beat in the eggs one at a time, beating well after each addition.
- Add the flour alternately with the milk, making three dry and two wet additions. Beat until smooth, taking care not to overbeat.
- Pour the batter into the prepared pan and place the marshmallows evenly spaced over top of the batter.
- Bake in the preheated oven for 45 to 50 minutes until the cake tests done in the middle. Take care not to over bake.
- Cut into squares to serve. Best served and eaten on the day.
Did you make this recipe?
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