Butterscotch Rum Cake

Grab your apron and get ready to make falls newest and best dessert! This Butterscotch Rum Cake is bursting with warm vanilla, sweet butterscotch, and crunchy pecans.

Ingredients

CAKE INGREDIENTS

• 2.5 cups of cake flour
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• 1 ¼ salt
• 1 ¾ cup granulated sugar
• 1 cup melted butter
• 1.5 cups buttermilk
• 1.5 cups dark rum (we used Myers)
• 6 egg yolks (room temp)
• 3 tbsp. vegetable oil
• 1 tbsp. Amorett® Natural Vanilla Bean Artisan
• 2 tsp Amoretti® Natural Butterscotch Extract Water Soluble
• 4 egg whites (room temp)
• 1 tbsp. granulated sugar (for dusting pan)
• ½ cup chopped pecans

BUTTESCOTCH RUM SAUCE INGREDIENTS

• ½ cup butter
• 1/3 cup filtered water
• ¾ cups brown sugar
• 1/8 cup dark rum
• 1 tbsp. Amoretti® Natural Vanilla Bean Artisan
• 3 pumps Amoretti® Premium Butterscotch Syrup

Directions

CAKE

1. Pre-heat oven to 350 F
2. Prepare Bundt pan by spraying with nonstick spray and dusting with 1 tbsp of sugar.
3. Pour chopped pecans evenly on the bottom of the bundt pan.
4. In a medium bowl combine flour, baking powder, baking soda, salt, 1 ¾ cups granulated sugar. Stir until well combined.
5. In a separate bowl combine butter, buttermilk, rum, egg yolks, oil, Artisan and Extract.
6. In the bowl of a stand mixer fitted with whisk attachment whisk egg whites and 1 tbsp of sugar on medium high until stiff peaks form.
7. Remove egg white from mixer and set aside.
8. Pour dry ingredients into mixer and about half of your wet ingredients.
9. Mix for 20-30 seconds and add the remaining wet ingredients.
10. Scrape sides of bowl and mix one last time.
11. Remove mixing bowl from mixer and slowly fold in egg whites until just combine.
12. Pour batter into Bundt pan and bake for 45-50 minutes or until toothpick inserted comes out clean.

BUTTERSCOTCH RUM SAUCE

1. Melt butter in a saucepan.
2. Add water and brown sugar and cook until sugar is dissolved.
3. Remove from heat and stir in Syrup, rum and Artisan

FINISHING TOUCHES

1. Remove cake from oven and let cool for 10 minutes.
2. Poke holes into the cake with a toothpick, this will help the absorption of the sauce.
3. Pour half of the sauce over the cake.
4. Once sauce is absorbed place your serving plate on top of pan and flip over pan and plate to remove cake.
5. Poke more holes on the top of the cake and pour remaining sauce over it.
6. Serve now or cover and enjoy later.