Scotch Cake Recipes

SCOTCH CHOCOLATE CAKE

Steps:

• For cake: Sift together the flour and sugar into a large bowl.
• Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
• Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
• In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
• Add buttermilk mixture to the flour/cocoa mixture.
• Beat until well blended (batter will be thin).
• Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
• Spread icing over hot cake in pan.
• For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
• Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.

SCOTCH CAKE

Steps:

• 1. Sift flour and sugar in a large bowl.
• 2. In a saucepan, bring margarine, shortening, water, and cocoa to a good boil.
• 3. Pour over flour and sugar mixture.
• 4. Add remaining ingredients and mix well.
• 5. Pour into a greased 13x9 pan.
• 6. Bake in pre-heated oven at 350 degrees for 40-50 minutes or until cake tests done.
• 7. Start making icing about 5 minutes before cake is done baking.
• 8. Bring margarine, cocoa, and milk to a boil in a medium saucepan.
• 9. Remove from heat and beat in remaining ingredients.
• 10. Pour icing over hot cake.

BUTTERSCOTCH CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
• Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
• Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature., In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring., Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.

SCOTCH CAKES

Steps:

• 1. Cream butter (or margarine) with confectioner's sugar. I have tried it with both, and like them either way. Some purists may prefer the butter; this is really your choice) Do not over cream, as the cookies tend to get a little sticky and are harder to roll into balls. You can add the salt and vanilla at this point.
• 2. Slowly add the dry ingredients by the spoonful, (I use a heaping tablespoon) again careful not to over beat. ( I have tried to avoid over beating using my Kitchen-aid, to no avail, so now I use my hand mixer with better results.
• 3. Using a rounded teaspoonful, (about walnut size) roll between your palms and flatten slightly and place on ungreased baking sheet about an inch apart. (All that butter makes it unnecessary to grease the pan)
• 4. Bake at 400 degrees for 8 minutes. I kind of check them, if the edges are light caramel color, they are usually ready.
• 5. Let cool and frost with a buttercream white icing. I usually just make icing using 1-2 tablespoons soft butter or margarine, 2 cups or so of confectioner's sugar and milk to make it the right consistency for spreading. I have also used a little of the liquid from a bottle of maraschino cherries to lightly color them. But I prefer the white frosting. Then top the cookie with 1/3 to 1/2 of a maraschino cherry, cut from the stem hole. If I can find green cherries, i cut a couple of slivers to add to the edges of the red ones to make them look like a big holly.