Butterscotch Yule Log

Instructions

1. 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. 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. 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. 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. 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. 6

   Stir in the chopped pecans and unsalted milk.

   Tip: Make sure to stir the batter until the pecans are evenly distributed.

7. 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. 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. 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. 10

    Transfer the log to a wire rack to cool completely.

    Tip: Make sure the log is completely cool before slicing and serving.