A Truly Strange Butterscotch Cake Pudding
January 7, 2012
Leafing through vintage cookbooks this afternoon, I came upon this recipe from Favorite Recipes of Colfax Country Club Women, and I just couldn't believe it could possibly work. No eggs, almost no shortening…. it's such a strange recipe that I just had to try it.
To my surprise, it works just fine – although next time I'll add some nuts. It is very sweet. And very simple. And it would make any child deliriously happy.
For the Syrup
1 cup brown sugar
1 tablespoon butter
11/2 cups boiling water
Add the brown sugar and butter to the boiling water, stirring until the sugar dissovles. Bring the mixture to a boil again, reduce heat and simmer for about 10 minutes, or until the syrup coats a spoon. Cool.
For the Cake
1/2 cup sugar
1 tablespoon butter at room temperature
1 cup flour
2 teaspoons baking powder
a pinch of salt
1/2 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup raisins
Preheat the oven to 350 degrees.
Combine sugar, butter, flour and baking powder in a bowl. Stir in some of the milk, then slowly add remaining milk. Beat only until smooth. Fold in the spices and raisins.
Pour the cooled syrup into a greased loaf pan. Spoon the batter into the center of the syrup and bake for 35 minutes, or until a cake tester comes out clean. Let cool for 15 minutes, then invert onto a serving dish. Serve with unsweetened whipped cream.
Categorised in: Uncategorized
I was wondering if the amount of water is correct. Is it supposed to be 1/2 cup or 1 and 1/2 cups? I made this, and it was delicious, but there seemed to be a lot of liquid. It definitely wasn’t syrupy after 10 minutes of cooking, so I ended up cooking it about 20 minutes.
It’s suposed to be, actually, 13/4 cups. I cut it down a bit to a cup and a half. But ti definitely needs to be cooked for a while.
This reminds me of a chocolate pudding cake I used to make as a child, and still do, from time to time ….brown sugar ….a lot of boiling water (added after combining the other ingredients)..Yummy!
I made it this morning, and it definitely took closer to 15 or 20 minutes for the water, brown sugar and butter to become syrupy. I added a little vanilla after it had cooled.
I also decreased the sugar in the cake batter to 1/4 cup and added about 1/2 cup toasted chopped walnuts with the raisins (I used golden).
The resulting cake unmolded with a lovely pool of syrup, but with some coaxing much of it was soaked up through the bottom of the cake while on the plate. It slices very nice, and goes a long way because of the sweetness.
It reminded me of a simpler-tasting sticky toffee pudding. I’ll make this again. Thanks Ruth!
Yes, agree that it took me at least 20 minutes to turn the brown sugar and water into a syrup. Love the idea of adding vanilla, but next time I think I’ll try Bourbon.
And a few dates in place of the raisins would turn this into an approximation of sticky toffee pudding.
Ha! It’s funny you mention the Bourbon, because I added a little too, but it sounded a bit boozy for so early in the morning!
Made this, fed it to 7 (very happy) kids, and blogged about it. Thanks! http://bit.ly/xJPz3q