Butterscotch Yule Log
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A moist and flavorful dessert log shaped like a miniature yule log, perfect for the holiday season.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 200 gsugar
- 100 gbrown sugar
- 3 eggeggs
- 100 mlbutterscotch syrup
- 1 mlvanilla extract
- 100 gchopped pecans
- 5 gsalt
- 100 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm x 10cm x 5cm loaf pan.
Tip: Use a high-quality loaf pan for a smooth and even finish.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the flour before measuring to ensure even distribution of leavening agents.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer to ensure the butter and sugar are well combined.
- 4
Beat in the eggs one at a time, followed by the butterscotch syrup and vanilla extract.
Tip: Don't overmix the batter, as this can result in a dense log.
- 5
Gradually add the flour mixture to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix, as this can lead to a dense log.
- 6
Stir in the chopped pecans and unsalted milk.
Tip: Make sure to stir the batter until the pecans are evenly distributed.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula to ensure the batter is evenly distributed and there are no air pockets.
- 8
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the log for doneness after 35 minutes, as this can vary depending on your oven.
- 9
Remove the log from the oven and let it cool in the pan for 10 minutes.
Tip: Don't remove the log from the pan until it has cooled slightly, as this can cause it to break.
- 10
Transfer the log to a wire rack to cool completely.
Tip: Make sure the log is completely cool before slicing and serving.
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