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Pecan cake with butterscotch sauce
Pecan cake with butterscotch sauce
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Ingredients:
  • 180ml milk
  • 310g pkt Madeira cake mix
  • 125g pecans, chopped
  • 125ml cream
  • 75g butter, chopped
  • 110g brown sugar
  • 4.40 gm vanilla essence
  • Vanilla ice cream to serve, (optional)
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm round cake tin and line the base with non-stick baking paper. Follow the packet instructions to make the cake mixture. Pour half of the batter into the tin and sprinkle with half of the pecans.
  • Pour the remaining mixture into the tin and generously sprinkle the rest of the pecans on top. Swirl the pecans through the mixture using a wooden skewer, then gently level the surface for a polished finish.
  • Bake for 40 minutes until a skewer inserted into the center comes out clean. Let it stand for 5 minutes, then unmold onto a wire rack, flipping the cake to be right side up.
  • For the butterscotch sauce, melt cream, butter, brown sugar, and vanilla in a saucepan over medium heat until smooth. Simmer on low for 2 minutes, then cool slightly. Drizzle over sliced cake in serving dishes and top with a scoop of vanilla ice cream, if desired.

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