Individual Butterscotch Cakes with Hard Sauce

By eveweb

Ingredients

• 1 cup (125 mL) butter, softened
• 1 cup (250 mL) brown sugar, packed
• 1 cup (125 mL) granulated sugar
• 2 eggs
• 2 tbsp (25 mL) Scotch
• 2 cups (500 mL) all-purpose fl our
• 1 tsp (5 mL) baking powder
• 1 tsp (2 mL) baking soda
• 1 tsp (1 mL) salt
• 1 cup (250 mL) ground pecans
• 1 cup (250 mL) buttermilk or plain yogurt
• Hard Sauce
• 3 tbsp (45 mL) butter, softened
• 1 cup (125 mL) confectioners sugar
• 2 tbsp (25 mL) Scotch
• 1 tsp (2 mL) orange zest

Details

Servings 8
Adapted from lcbo.com

Preparation

Step 1

1. Preheat oven to 350F (180C). Grease and flour 8 individual bundt pans (or a pan with 8 moulds); set aside.

2. In a large bowl, beat butter with sugars until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add Scotch, beating until light and fluffy, about 2 minutes.

3. In a separate bowl, whisk together flour, baking powder, baking soda, salt and pecans. With a wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.

4. Spread the batter into the prepared pans. Bake in the centre of preheated oven until cake tester inserted in centre comes out clean, about 30 minutes. Transfer to rack, let cool in pan on rack. Loosen cakes from edges of pan. Place rack over pan; turn cakes out onto rack. Lift off pan and let cool completely.

5. To make sauce, in a microwaveable bowl, beat butter with confectioners sugar until fluffy. Beat in Scotch and orange zest; microwave on high in 5-second intervals until pourable consistency is reached. Pour over cakes.