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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- 1 cup sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 tablespoon lemon juice
- 6 tablespoons hot water
- 3 tablespoons water
- 1 1/2 cups sugar
- 1 1/2 lbs ricotta cheese
- 2 cups finely chopped pecans (measure after you chop)
- 1/8 teaspoon cinnamon
- 1 cup finely chopped butterscotch chips
hot buttered rum
- 2Sift flour, baking powder and salt together.
- 3Beat eggs until very thick and light.
- 4Add sugar and continue to beat until mixture will hold a soft peak.
- 5Beat in lemon juice.
- 6Add hot water, 2 tablespoons at a time and beat until thick after each addition.
- 7Fold in flour in small amounts.
- 8Pour 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.
- 9Allow cake to cool.
- 10---hotbuttered rum---.
- 11Melt butter in a small sauce pan.
- 12Add rum and brown sugar.
- 13Simmer for 5 minutes.
- 15In another sauce pan, dissolve water in sugar over low heat.
- 16Beat the sugar syrup into the ricotta.
- 17Add cinnamon and beat until smooth and creamy.
- 18Add pecans and butterscotch chips.
- 20Spoon half of the buttered rum over the bottom half of the cake.
- 21Frost the bottom layer.
- 22Place second layer of cake on top of the frosting.
- 23Spoon remaining hot buttered rum over second layer.
- 24Frost with remaining frosting.
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Nutritional Facts for Hot Buttered Rum-Pecan Cake
Serving Size: 1 (266 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1155.2
- Calories from Fat 528
- Total Fat 58.6 g
- Saturated Fat 23.9 g
- Cholesterol 148.8 mg
- Sodium 390.0 mg
- Total Carbohydrate 135.9 g
- Dietary Fiber 3.9 g
- Sugars 110.8 g
- Protein 20.8 g