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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 12 |
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âI was tickled when my swirled dessert took First Place and Best of Division at the Los Angeles County Fair,â says field editor Marina Castle-Henry of Burbank, California. âPeople hovered over it, commenting on how pretty it looked. I was basking in all the attention.â Ingredients:
1 cup butter, softened |
2 cups sugar |
6 eggs |
3 teaspoons rum extract |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup (8 ounces) sour cream |
1 package (3.4 ounces) instant butterscotch pudding mix |
3/4 cup butterscotch ice cream topping |
butterscotch glaze: |
1/4 cup butter, cubed |
1/4 cup packed brown sugar |
2 tablespoons 2% milk |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1/4 cup chopped pecans |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
2. Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
3. Bake 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans. Yield: 12 servings.
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