Butterscotch Loaf Cake

Butterscotch Loaf Cake
I can't even tell you how well this butterscotch cake goes with a cup of tea or coffee. It's perfect if you've got the in-laws coming over and want to impress without spending a fortune or putting in too much effort. I love walnuts in this cake but if you don't like nuts, try using dates instead.

1 large ripe banana (about 120g), mashed
125g unsalted butter, softened
125g light brown soft sugar
2 eggs
1tsp almond extract
1tsp vanilla extract
125g self raising flour
75g dark chocolate, chopped
75g walnuts, chopped

To decorate
100g icing sugar
1tbsp caramel drizzle sauce
fudge or caramel pieces

Preheat the oven to 170ÂșC. Grease and line a small 1kg loaf tin with baking parchment.

In a bowl, cream together the butter and sugar. Add the eggs, extracts & mashed banana. Sift in the flour and beat until smooth. Finally fold in the chocolate and the walnuts. Pour the mixture into the prepared tin.

Bake for approximately 45mins or until a skewer comes out clean. Leave it in the tin to cool for 5 minutes before turning out onto a wire rack to cool completely.

To make the icing, add 2 or 3 teaspoons of water to the icing sugar and stir. It should be thick but still runny. Squirt in some caramel sauce to give it a nice colour and taste. When the cake is cool, drizzle the icing all over the top of the cake, letting it run down the sides, then sprinkle with fudge pieces.

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