Hot Buttered Rum-Pecan Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
1/3 cup rum |
4 tablespoons butter |
3 tablespoons brown sugar |
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.
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