Thursday, August 9, 2018

Butterscotch Pound Bundt Cake (1973)

  • 1 12-oz package butterscotch morsels
  • 1/3 cup water
  • 3 cups all-purpose flour
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 cup butter
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1-1/2 tspns vanilla
Preheat oven to 350 degrees. Grease and flour Bundt pan,. Heat and melt butterscotch morsels in water; set aside to cool

Mix together flour, soda, and salt, and set aside. Cream butter and sugar, then add butterscotch mixture. Mix in eggs, beating well. Add vanilla to creamed mixture.

Add buttermilk and flour mixture alternately. Pour batter into prepared Bundt pan. Bake for 55 to 60 minutes, or until cake tests done.  Cool 10 minutes in pan. Turn out and finish cooling on wire rack. Sift on confectioners' sugar.

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)

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