Individual Butterscotch Cakes with Hard Sauce

You can either make this as 8 small cakes or as one large cake by baking it in a 10 inch springform pan (add an additional 20 minutes to the baking time).

1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 tbsp Scotch
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ground pecans
1 cup plain yogurt

HARD SAUCE
3 tbsp butter, softened
1/2 cup confectioners sugar
2 tbsp Scotch
1/2 tsp orange zest

1. Preheat oven to 350F.  Grease and flour 8 individual bundt pans (or a pan with 8 moulds); set aside.
2. In a large bowl, beat butter with sugars until light and fluffy.  Beat in eggs, 1 at a time, mixing well after each addition.  Add Scotch, beating until light and fluffy, about 2 minutes.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt and pecans.  With a wooden spoon, stir into butter mixture alternately with yogurt, making 3 additions of dry ingredients and 2 of yogurt.
4. Spread the batter into the prepared pans.  Bake in the centre of preheated oven until cake tester inserted in centre comes out clean, about 30 minutes.  Transfer to rack, let cool in pan on rack.  Loosen cakes from edges of pan.  Place rack over pan;; turn cakes out onto rack.  Lift off pan and let cool completely.
5. To make sauce, in a microwaveable bowl, beat butter with confectioners sugar until fluffy.  Beat in Scotch and orange zest, microwave on high in 5 second intervals until pourable consistency is reached.  Pour over cakes.

Serves 8