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.
Provided by Malriah
Categories Dessert
Time 50m
Yield 1 layer cake, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- ---Cake---.
- Sift flour, baking powder and salt together.
- Beat eggs until very thick and light.
- Add sugar and continue to beat until mixture will hold a soft peak.
- Beat in lemon juice.
- Add hot water, 2 tablespoons at a time and beat until thick after each addition.
- Fold in flour in small amounts.
- 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.
- Allow cake to cool.
- ---hotbuttered rum---.
- Melt butter in a small sauce pan.
- Add rum and brown sugar.
- Simmer for 5 minutes.
- ---frosting---.
- In another sauce pan, dissolve water in sugar over low heat.
- Beat the sugar syrup into the ricotta.
- Add cinnamon and beat until smooth and creamy.
- Add pecans and butterscotch chips.
- ---toassemble---.
- Spoon half of the buttered rum over the bottom half of the cake.
- Frost the bottom layer.
- Place second layer of cake on top of the frosting.
- Spoon remaining hot buttered rum over second layer.
- Frost with remaining frosting.
- Serve.
Nutrition Facts : Calories 1155.2, Fat 58.7, SaturatedFat 23.9, Cholesterol 148.9, Sodium 390.1, Carbohydrate 135.9, Fiber 3.9, Sugar 110.9, Protein 20.8
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