A moist cake with a delightfully buttery flavor – this is my new favorite yellow cake recipe. I was aiming to make bourbon butterscotch blondies for a fundraising food auction, but I ran out of regular flour, had to improvise, and thus a new recipe was born. I’ll get back to the blondies at a later date. For an alcohol-free version of this recipe (although, the alcohol content has been cooked off), substitute the bourbon with some heavy cream and a couple of teaspoons of vanilla extract.
- 1 cup Butter
- 1 1/2 cups Brown Sugar
- 1/4 cup Bourbon
- 4 Eggs
- 1/2 tsp Salt
- 1 1/4 cups Self-Rising Flour
- Preheat the oven to 350 F (177C).
- Grease a 9″ x 13″ cake pan.
- In a sauce pan, melt together the butter, brown sugar, and bourbon until the butterscotch forms. The sugar should be fully incorporated into the butter and bourbon, but the mixture should not be as smooth or as hot as what you would need for a regular caramel.
- Transfer the butterscotch into a mixing bowl.
- Allow the butterscotch to cool slightly, for a few minutes. Make sure that it is not hot enough to curdle the eggs, but not cool enough that it begins to seize up and solidify.
- Beat the eggs into the butterscotch one at a time.
- Add the salt.
- Sift in the flour, and continue to stir until the flour is fully incorporated.
- Pour the batter into your greased cake pan.
- Bake for 20-25 minutes.