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RECIPE
13 INGREDIENTS9 STEPS30MIN

Butterscotch Cake

5.0
2 Ratings

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Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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Its Birthday time, so also cake time. Birthday wishes to my dearest Husband!
30MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 1/2 cups
1 cup
Powdered Confectioners Sugar
3/4 cup
1 tsp
Butterscotch Extract
or Plus optionally 2-3 tablespoon of butterscotch sauce
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 cup
2 cups
Whipping Cream
1/2 cup
Praline Nuts
to taste
Cherries
to taste
Sugar Syrup

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Nutrition Per Serving

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CALORIES
750
FAT
58.5 g
PROTEIN
9.5 g
CARBS
48.5 g

Cooking Instructions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Prepare a cake tin by spreading some butter on all sides and then dusting it with some of the all-purpose flour, then remove the excess flour from the cake tin.
Step 3
Combine the remaining All-Purpose Flour (1 1/2 cup), Baking Powder (1 teaspoon), and Baking Soda (1/2 teaspoon). Sieve it and keep aside. To a bowl, add Butter (3/4 cup) and Powdered Confectioners Sugar (3/4 cup). Beat well until soft.
Step 4
Add the Egg (2), one at a time and beat until light and fluffy. Add Butterscotch Extract (1 teaspoon) and combine well. Now add the sieved all-purpose flour and Milk (1/2 cup) in batches and combine well. The batter should be a smooth, ribbon consistency batter.
Step 5
Pour the batter to the prepared cake tin and bake it for 25 to 30 minutes. Once done insert a tooth pick to the center of the cake and if it comes out clean then the cake is done. Take it out of the oven and let it cool down. Trim the crust from top and cut the cake horizontally into 2 layers.
Step 6
Pour the Whipping Cream (2 cup) into a bowl. Add Powdered Confectioners Sugar (1/4 cup) and Vanilla Essence (1/4 teaspoon), and beat until it forms soft peaks. To assemble the cake, keep all the things ready, whipped cream, Sugar Syrup (to taste), an optional one fourth cup of butterscotch sauce and Praline Nut (1/2 cup).
Step 7
Place a layer of cake on the setting plate. Drizzle some sugar syrup on the cake. Put four to five tablespoons of whipped cream on the cake. Spread well.
Step 8
Drizzle on some butterscotch sauce, if using, and praline nuts. Place on the second layer of cake, drizzle and sugar syrup.
Step 9
Apply whipped cream and spread all around the cake. Put some of the whipped cream in a piping bag and garnish. Sprinkle the praline nuts and garnish the cake with some Cherry (to taste). Keep in the fridge for some time. Cut and serve chilled.

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Nutrition Per Serving
Calories
750
% Daily Value*
Fat
58.5 g
75%
Saturated Fat
35.3 g
176%
Trans Fat
1.0 g
--
Cholesterol
219.5 mg
73%
Carbohydrates
48.5 g
18%
Fiber
1.1 g
4%
Sugars
24.6 g
--
Protein
9.5 g
19%
Sodium
252.3 mg
11%
Vitamin D
1.6 µg
8%
Calcium
124.3 mg
10%
Iron
1.9 mg
11%
Potassium
139.6 mg
3%
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