Butterscotch Cake

Ingredients

• ½ cup shortening
• 1¼ cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1¾ cups pastry flour
• 2¼ teaspoons Royal Baking Powder
• ¼ teaspoon soda
• ¼ cup cold strong Chase & Sanborn’s Coffee

Method

1. 1

   Cream shortening; add sugar slowly.

2. 2

   Add unbeaten eggs one at a time, beating well after each addition.

3. 3

   Add flavoring.

4. 4

   Add flour, sifted with baking powder and soda, alternately with coffee.

5. 5

   Bake in greased square baking pan in moderate oven at 350° F. about 50 minutes.

6. 6

   When cold cover top with Sea Foam Frosting.

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 22. The excerpt below is the record exactly as published.

4 cup shortening 11% cups sugar 2 eggs 14 cup orange juice 1% cups pastry flour 2 teaspoons Royal Baking Powder ¥g teaspoon each cloves, cinnamon and all- spice 14 teaspoon salt 2 squares unswectened chocolate, grated 4 cup each chopped pecans and Sultana raisins 24 cup hot mashed sweet potatoes Cream shortening; add sugar slowly. Add well beaten eggs. Sift together dry ingredients; add alternately with orange juice to first mixture. Add grated choco- late, nuts and raisins. Add mashed sweet potatoes last. Bake in greased loaf pan in moderate oven at 850° F. about 1 hour. Makes 1 loaf. Use Level Measurements in all Royal Recipes 20 Royal Baking Powder Leaves No Bitter Taste Prune Cake 14 cup shortening 34 cup sugar 2 eggs Y% teaspoon vanilla extract 114 cups pastry flour 114% teaspoons Royal Baking Powder lg teaspcon salt lg teaspoon soda 14 cup sour heavy cream Y4 cup milk 4 cup chopped stewed prunes 14 cup chopped pistachio nuts Cream shortening; add sugar; beat well. Add eggs one at a time, beating well after each addition. Add flavoring. Sift together dry ingredients. Mix cream, milk and prune pulp together and add alternately with dry ingredients to first mixture. Add nuts. Bake in a greased square pan in moderate oven at 350° F. about 50 minutes. Sprinkle with pow- dered sugar and cut into small slices to serve. Makes I eight-inch cake. Spanish Cake 1 cup shortening 1 cup sugar 2 eggs 2 cups pastry flour 3 teaspoons Royal Baking Powder 1 teaspoon cinnamon ¥% cup milk Cream shortening; add sugar slowly, beating in well. Add eggs, one at a time, beating well after each addition. Sift to- gether flour, baking powder and cin- namon; add alternately with milk; mix well. Bake in greased tube pan in moder- ate oven at 350° F. about 1 hour. Cover with Sea Foam Frosting (page 25). Makes 1 eight-inch cake. Butterscotch Cake % cup shortening 114 cups brown sugar 2 eggs 1 teaspoon vanilla extract 184 cups pastry flour 214 teaspoons Royal Baking Powder 4% teaspoon soda ¥4 cup cold strong Chase & Sanborn’s Coffee

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