Bonnie Butterscotch Cake, 1952 – The Vintage Cake Corner

Posted on Jul 24 2014 - 5:11am by RetroRuth

10 Cakes Husbands Like Best, 1952

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.

 

10 Cakes Husbands Like Best, 1952

10 Cakes Men Like002

From 10 Cakes Husbands Like Best, 1952

WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

6 Comments so far. Feel free to join this conversation.

  1. P'Gell July 24, 2014 at 10:35 am - Reply

    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.

    • RetroRuth July 24, 2014 at 1:41 pm - Reply

      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!!

  2. Daria July 24, 2014 at 2:55 pm - Reply

    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.

    • RetroRuth July 24, 2014 at 4:14 pm - Reply

      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! :)

      • Daria August 4, 2014 at 2:41 pm - Reply

        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.

  3. Lassie July 24, 2014 at 11:51 pm - Reply

    I would use butter, not any kind of shortening.

Leave A Response

Rate this recipe: