BUTTERSCOTCH PECAN CAKE

Recipe:

Cake Recipe:

1: Preheat oven to 350f, 180c, gas mark 4. Grease and flour two 9 inch cake tins.

2: Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. 

3: In a separate bowl, sift together the flour, baking soda, baking powder and salt now add the flour and the buttermilk (alternating one then the other)  into the sugar/egg mixture on low speed. 

4: Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

5: Cool before frosting.

Caramel Icing Recipe:

1: In a small saucepan, mix together all ingredients and the extra 30g of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute.

2: Take off the fire and add in the 30g butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

Frosting Recipe:

1: beat the butter, brown sugar till creamy.

2: then add the cream cheese, heavy cream, powder sugar, salt and beat till thickened.

3: spread all over the cake and pipe the rest.

4: Press chopped pecans on sides, and garnish the top with halves.

5: enjoy.

BY FAIZA ZARIF

(COOK WITH FAIZA)