The Pioneer Woman Tasty Kitchen
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Aunt Bit’s Butterscotch Pound Cake

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Level: Easy

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Description

This yummy cake has been a family favorite for over 60 years. Take it to the next level by lightly toasting and topping with fresh sliced peaches or other fruit and topped with whipped cream or wrap slices in a paper towel and pop in microwave for about 5 seconds until warm. It tastes like just baked cake.

Ingredients

  • 1 stick Real Butter, Room Temperature
  • 1 cup Dark Brown Sugar (packed)
  • 2  Large Eggs, Room Temperature
  • 1 teaspoon Pure Vanilla
  • 1-¾ cup All-purpose Flour
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 1-½ teaspoon Baking Powder
  • ½ cups Heavy Whipping Cream

Preparation

Heat oven 350ºF. Grease and flour a 9×5 loaf pan.

In a mixing bowl, beat butter and sugar 3–5 minutes creamy. Add eggs one at a time until blended, then add vanilla, mixing well.

In another bowl, whisk flour, salt, baking soda, and baking powder. Beginning with flour mixture, add alternately to batter with cream, ending with flour mixture. Blend well.

Spoon into prepared loaf pan. Bake 40–45 minutes. Check for doneness after about 42 minutes with a toothpick. Mine was done at 42 minutes.

Cool in pan 10 minutes then turn out on a rack to cool until just warm.

Notes: I have often doubled this recipe with good results. I have also added 1/2 to 3/4 cups toasted pecans at my husband’s request with good results, but the original recipe is as listed. I do not have a current photo of this recipe.

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