Hot Buttered Rum-Pecan Cake

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This cake is screaming "TRY ME!!" A Light and fluffy sponge cake soaked in Buttered Rum and frosted with a butterscotch pecan frosting. *Tip* If you do not have the cake flour a good substitute would be 1 cup all purpose flour minus 2 tablespoons mixed with 2 tablespoons cornstarch.

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Ingredients

Nutrition

Directions

  1. ---Cake---.
  2. Sift flour, baking powder and salt together.
  3. Beat eggs until very thick and light.
  4. Add sugar and continue to beat until mixture will hold a soft peak.
  5. Beat in lemon juice.
  6. Add hot water, 2 tablespoons at a time and beat until thick after each addition.
  7. Fold in flour in small amounts.
  8. Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
  9. Allow cake to cool.
  10. ---hotbuttered rum---.
  11. Melt butter in a small sauce pan.
  12. Add rum and brown sugar.
  13. Simmer for 5 minutes.
  14. ---frosting---.
  15. In another sauce pan, dissolve water in sugar over low heat.
  16. Beat the sugar syrup into the ricotta.
  17. Add cinnamon and beat until smooth and creamy.
  18. Add pecans and butterscotch chips.
  19. ---toassemble---.
  20. Spoon half of the buttered rum over the bottom half of the cake.
  21. Frost the bottom layer.
  22. Place second layer of cake on top of the frosting.
  23. Spoon remaining hot buttered rum over second layer.
  24. Frost with remaining frosting.
  25. Serve.