.JPG)
Irish Delight- Butterscotch Cake
Abigail French of Wagoner won the blue ribbon in the King Arthur Flour Great Cake Contest at the Tulsa State Fair for her Irish Delight Butterscotch Cake.
French’s sister got her into cake baking several years ago and she started competing at the fair about three years ago. The judges loved her combination of ingredients, the overall flavor and the simple decoration.
French won a $200 gift card to kingarthurflour.com and her recipe is now submitted for national grand prize judging where it will compete against 14 other 1st place winning cakes from around the country for a $500 grand prize.
Here’s her recipe for the winning cake...
Irish Delight - Butterscotch Cake
Cake:
1/2 cup butter, softened
1 cup sugar
2 cups King Arthur Flour
2 teaspoon baking powder
1/2 teaspoon salt
1 package instant butterscotch pudding mix
3/4 cup water
1/4 cup milk
2 teaspoon butterscotch liqueur
3 large eggs
Caramel, Irish Cream Buttercream:
2 1/2 sticks unsalted butter, softened
4 cups powdered sugar
1/8 teaspoon salt
2 teaspoons caramel extract
3 tablespoons Irish cream liqueur
Preheat oven to 350 degrees. Grease two 8-inch pans.
For Cake: Beat butter and sugar until well blended, set aside. In a medium
bowl, mix flour, baking powder, salt and pudding mix. In a small bowl, mix
water, milk and butterscotch liqueur. Add eggs one at a time to butter/sugar
mix until smooth. Add flour mix alternating with water mix, starting and
ending with flour mix. Pour into prepared pans. Bake for 28 minutes or until
golden brown. Cool for 5 minutes. Place on cooling racks.
For Buttercream: Beat butter until smooth. Add powdered sugar slowly. Add
salt. Add extract. Add Irish cream. Beat until the proper consistency.
