Yummy Butterscotch Rum Cake Recipes

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

YUMMY BUTTERSCOTCH RUM CAKE

Steps:

• 1. Pre-Heat oven 325* Lightly grease and flour Bundt Pan
• 2. In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
• 3. Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release...
• 4. Prepare Glaze: In sauce pan, melt Butter, add water, add sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and add Rum. Note: I cooked the glaze a little longer and it added a beautiful sheen to the cake...
• 5. Poke holes into top of cake, I use toothpicks, then spoon glaze over cake. It will not be real thick, will be slightly runny. Cover and put in cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is......

BUTTERSCOTCH SWIRL CAKE

Steps:

• 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., 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., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., 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.

EASY RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.