Hot Buttered Rum-Pecan Cake

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
16
Yields:
1 layer cake
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • ---Cake---.
  • Sift flour, baking powder and salt together.
  • Beat eggs until very thick and light.
  • Add sugar and continue to beat until mixture will hold a soft peak.
  • Beat in lemon juice.
  • Add hot water, 2 tablespoons at a time and beat until thick after each addition.
  • Fold in flour in small amounts.
  • 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.
  • Allow cake to cool.
  • ---hotbuttered rum---.
  • Melt butter in a small sauce pan.
  • Add rum and brown sugar.
  • Simmer for 5 minutes.
  • ---frosting---.
  • In another sauce pan, dissolve water in sugar over low heat.
  • Beat the sugar syrup into the ricotta.
  • Add cinnamon and beat until smooth and creamy.
  • Add pecans and butterscotch chips.
  • ---toassemble---.
  • Spoon half of the buttered rum over the bottom half of the cake.
  • Frost the bottom layer.
  • Place second layer of cake on top of the frosting.
  • Spoon remaining hot buttered rum over second layer.
  • Frost with remaining frosting.
  • Serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I really enjoyed this cake. The ricotta in the frosting gave it a very slightly 'grainy' feel, but it was not disturbing, just different.
     
Advertisement

RECIPE SUBMITTED BY

<p>Not much to tell. Love to cook, love to eat!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes