Butterscotch Nut Cake
A rich, moist butterscotch nut cake with a caramel-like flavor and crunchy nuts, perfect for celebrations or as a decadent treat for nut lovers.
Ingredients
Instructions
- Combine 1 cup brown sugar, butter, and 1/4 cup milk in a saucepan and cook until a small amount forms a hard ball in cold water.
- Stir constantly after the mixture starts to boil.
- Remove from heat and gradually stir in 1 1/4 cups hot milk; cool.
- Blend shortening, salt, and vanilla.
- Add 3/4 cup brown sugar gradually and cream well.
- Add eggs one at a time, beating well after each addition.
- Sift flour and baking powder three times.
- Add the flour to the creamed mixture alternately with the butterscotch mixture, mixing each addition until smooth.
- Pour the batter into two greased 8-inch square pans.
- Sprinkle nuts over the batter.
- Bake at 375°F (190°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don’t have shortening, you can substitute an equal amount of softened butter. Ensure your butter is at room temperature for easy creaming. Stir the batter gently to avoid overmixing, which can lead to a dense cake. Sifting the flour and baking powder helps incorporate air, making the cake lighter.
Serving Suggestions
Serve Butterscotch Nut Cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, drizzle with Golden Frosting before serving or enjoy alongside a slice of Deep Dish Pumpkin Pie for a seasonal dessert spread.
Storage & Reheating
Store leftover Butterscotch Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in an oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Nut Cake contains roughly 372 calories, with 2g protein, 27g carbohydrates, and 28g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Absolutely! You can substitute the nuts with your favorites, such as pecans, walnuts, or almonds, depending on your preference. Just make sure to chop them roughly so they distribute evenly in the batter. This allows for some versatility while still enjoying the rich flavors of the cake.
What can I do if my butterscotch mixture hardens?
If your butterscotch mixture hardens while cooling, gently reheat it on low heat, stirring constantly until it softens. Adding a splash of milk can help restore its consistency. Just ensure it cools slightly before mixing it into the batter to avoid cooking the eggs.
Can I make this cake ahead of time?
Yes, you can make Butterscotch Nut Cake ahead of time. Bake the cake, allow it to cool completely, and then wrap it tightly in plastic wrap. It can be stored in the refrigerator for up to a week or frozen for up to three months. Just remember to let it come to room temperature before serving if it's been frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).