A Truly Strange Butterscotch Cake Pudding
Saturday, 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.