Individual Butterscotch Cakes with Hard Sauce

By á-2421

Ingredients

• ½ cup butter, softened
• 1 cup brown sugar, packed
• ½ cup white sugar
• 2 eggs
• 2 T Scotch
• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup ground pecans
• 1 cup buttermilk or plain yogurt
• HARD SAUCE
• 3 T butter, softened
• ½ cup confectioners’ sugar
• 2 T Scotch
• ½ tsp orange zest

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Grease and flour 8 individual bundt pans. Set aside. (Can make one large cake in a 10 inch spring form pan and add an additional 20 minutes to baking time.) 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. In a separate bowl, whisk together flour, baking powder, baking soda, salt and pecans. With a wooden spoon, stir in butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spread the batter in the prepared pans. Bake in centre of oven until cake tester comes out clean, about 30 minutes. Transfer to a rack and let cool in pan on rack. Loosen cakes form edges of pan. Place rack over pan and turn cakes out onto rack. Lift off pan and let cool completely. 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 pouring consistency is reached. Pour over cakes.