Instead of serving the usual bundt or sheet cake at your upcoming spring and summer parties, Butterscotch Rum Cake with Butter Rum Sauce is a lovely and tasty alternative.
2 sticks unsalted butter, softened
2 cups granulated sugar
5 eggs, room temperature
3/4 cup sour cream
1 cup milk
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Tablespoon rum or rum extract
1 (3.75 oz.) package butterscotch pudding mix
1 cup toasted chopped pecans, optional
*Butter Rum Sauce Recipe, follows below
- Preheat oven to 350 degrees F. Lightly butter and flour large Bundt pan or spray with non-vegetable baking spray. In large mixing bowl, cream butter and sugar first. Combine all other cake ingredients in the order given. Blend at low speed, scraping bowl often until blended. Beat 2 additional minutes at medium speed. Spoon batter into prepared Bundt pan. Bake at 350 degrees F. for 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, Invert onto serving platter.Cool completely. While cake is cooling make sauce recipe.
Makes 12-14 servings.
Butter Rum Sauce:
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
2/3 cup heavy whipping cream
1/3 cup rum
1 Tablespoon rum extract
- In a small saucepan, combine all sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat and brush some of the sauce over warm cake. Serve cake with remaining sauce.
Note: Lightly spray toasted pecans with Pam and dust with flourit will help the pecans to not sink to the bottom of the pan.