Bonnie Butterscotch Cake, 1952 – The Vintage Cake Corner
Ingredients
- Preheat oven to 375 degrees Fahrenheit
- Mix
- 1 c. light brown sugar, firmly packed
- ¼ c. butter
- ¼ c. milk
- in saucepan, bring to boil over low heat, stirring constantly. Boil gently until 250 degrees Fahrenheit (hard ball stage), stirring often. Remove from heat.
- Add
- 1¼ cups scalded milk – stir into brown sugar mixture gradually. Cool.
- Sift together
- 2-3/4 c. cake flour
- 1 c. light brown sugar, firmly packed
- 3-1/2 t baking powder
- ¾ t salt
- Add
- ⅔ cup shortening
- ¾ of cooled, cooked butterscotch mixture
- 1 unbeaten egg
- 1 teaspoon vanilla
- Beat on low speed in mixer for 2-1/2 minutes, scrape bowl.
- Add
- Remaining butterscotch mixture
- 2 unbeaten eggs
- Beat 2-1/2 minutes
- Pour into 2 greased round 9″ x 1-1/2″ baking pans
- Bake until cake tests done, about 25-35 minutes
- Frost with Butterscotch Frosting. Sprinkle frosting with ¼ cup chopped pecans between layers, decorate with pecan halves.
- Butterscotch Frosting
- In saucepan, mix
- 2 cups light brown sugar, packed firmly
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- ¾ cup milk
- ¼ cup shortening
- ¼ cup butter
- ¼ teaspoon salt
- Bring slowly to a full rolling boil, boil briskly 2 minutes (2-1/2 minutes if humid/rainy)
- Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread.
It sounds yummy, Ruth. I think I’ll use butter and Crisco instead of Spry , though 😉 I bought Spry once when MM and I were first married, because it was Cheaper than Crisco, and didn’t realize in had lard in it until after the first time I used it.. (At least it did back in the 1980s when I first tried it.)
I know lard is it common mid-century ingredient. My mother in law raves about it, but I personally don’t care for the taste of it nor the texture. My guess would be using Spry would be much more authentic and this cake sounds good but I’m going to use butter or a mixture of butter and Crisco.
Thank you for the great recipe.
No problem!
I’ve made pie crusts with lard, and we made that pork cake that one time which was almost all lard, so I could see where you might not like the taste!
Let me know if you make this one and if it turns out well or not!!
Yum, I definitely will be making this. I love butterscotch!
I typed out the recipe:
Bonnie Butterscotch Cake
Preheat oven to 375 degrees Fahrenheit
Mix
1 c. light brown sugar, firmly packed
1/4 c. butter
1/4 c. milk
in saucepan, bring to boil over low heat, stirring constantly. Boil gently until 250 degrees Fahrenheit (hard ball stage), stirring often. Remove from heat.
Add
1 1/4 cups scalded milk – stir into brown sugar mixture gradually. Cool.
Sift together
2-3/4 c. cake flour
1 c. light brown sugar, firmly packed
3-1/2 t baking powder
3/4 t salt
Add
2/3 cup shortening
3/4 of cooled, cooked butterscotch mixture
1 unbeaten egg
1 teaspoon vanilla
Beat on low speed in mixer for 2-1/2 minutes, scrape bowl.
Add
Remaining butterscotch mixture
2 unbeaten eggs
Beat 2-1/2 minutes
Pour into 2 greased round 9″ x 1-1/2″ baking pans
Bake until cake tests done, about 25-35 minutes
Frost with Butterscotch Frosting. Sprinkle frosting with 1/4 cup chopped pecans between layers, decorate with pecan halves.
Butterscotch Frosting
In saucepan, mix
2 cups light brown sugar, packed firmly
1 cup granulated sugar
2 tablespoons light corn syrup
3/4 cup milk
1/4 cup shortening
1/4 cup butter
1/4 teaspoon salt
Bring slowly to a full rolling boil, boil briskly 2 minutes (2-1/2 minutes if humid/rainy)
Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread.
Thank you, Daria!!! Between all the blogs and the baby, I don’t have as much time as I would like to work on the small posts, and typing out the recipes is sometimes the most time-consuming! So thanks so much for doing this for me!
You are very welcome! (I had a few minutes at lunch at work). I haven’t made the cake yet but at least I printed the recipe, that’s half the battle.
I would use butter, not any kind of shortening.