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  • Preeti Shridhar

Butterscotch Cake

I did this amazingly moist cake for our anniversary.

It was appreciated by one and all.

I had frosted it with homemade cream cheese and butter scotch sauce. Since we are not very fond of frosting, used a very thin layer of frosting.

Since I didn't measure the ingredients for frosting , not sharing it here.

On everyone's request made it again and we had it plain. It is equally yumm as is with a cup of coffee/tea.

To make buttermilk add 1 tsp of vinegar to milk and let it rest for 10 minutes.

Recipe inspired from Martha Stewart


APF 1 1/4 cup

Butter 60 gms

Oil 50 gms

Jaggery Powder 40 gms

Raw sugar 100 gms

Baking powder 1/2 tsp

Baking Soda 1/4 tsp

Salt a pinch

Eggs 2

Dark Rum 1/2 tsp (optional)

Buttermilk 100 ml

Molasses 1/2 tbsp

Vanilla Extract 1/2 tsp


  1. Beat butter, oil  , jaggery powder and sugar till light and fluffy.

  2. Add the eggs one by one and beat well after each addition.

  3. Now add in vanilla extract, rum and molasses.

  4. Beat to mix in well.

  5. Sieve the dry ingredients.

  6. Add the dry ingredients in 3 batches alternately with buttermilk.

  7. The first and last addition has to be dry ingredients.

  8. Mix lightly with a spatula.

  9. Pour the batter in a 6" round tin , greased and lined with parchment paper.

  10. Bake in a preheated oven at 170 degrees Celsius for 40-45 minutes.

  11. Keep an eye after 35  minutes.

  12. Do a skewer test to check doneness.

  13. Skewer should come out clean.

  14. Let it cool in the tin for 10 minutes.

  15. Then invert it on a wire rack and let it cool completely before you cut it.


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