Butterscotch Rum Cake
(This recipe and photo is from "Inspired by Ingredients" by Bill Telepan & Andrew Freidman)
"This cake will last forever if you store it in the refrigerator, and can restrain yourself, you can snack on it for up to two weeks" and "it's so rich that very thin slices are the way to go"
Photo by Quentin Bacon
3 & 1/3 cups of flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon of salt
½ teaspoon freshly grated nutmeg
18 tablespoons (2 sticks plus 2 tablespoons) softened at room temperature
2 ¼ cups of fine granulated brown sugar
1 cup of milk
2 teaspoons vanilla extract
¼ cup of Angostura Dark Rum
1 ¼ cups dark brown sugar
1 cup granulated sugar
1/3 cup corn syrup
8 Tablespoon of butter ( 1 Stick)
3 Cups of Cream
1 Tablespoon of salt
1 Tablespoon of vanilla extract
3 Tablespoon of Angostura Dark Rum
You will need a candy thermometer for this recipe.
HOW TO MAKE
The Butterscotch Rum Cake
Cut ten 8 inch circles of parchment, baking or waxed paper. The baking will progress more quickly if you have at least three 8 inch cake pans. Preheat the oven to 350 degrees F ( C)
Combine the flour, baking soda, baking powder, salt and nutmeg in a medium mixing bowl. Whisk lightly to combine. Using and electric mixer fitted with the paddle attachments, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating after each addition. Lower the speed and add half of the flour mixture. Blend Well.
Add the vanilla, rum and milk. When the liquid is just combined, add the remaining flour mixture and beat until smooth.
Fill each cake pan, three at a time, with a heaping ½ a cup of batter. Use a spatula to evenly spread the batter in the bottom of the pans.
Bake for 15 -18mins, or until cakes spring back when lightly touched. Slightly cool the layers, remove and wipe the pan sides clean and continue to fill and bake. You will need 9 layers.
Line the inside of a clean dry cake pan with plastic wrap. If the plastic wrap sticks out above the cake pan, fold it over the outside of the pan.
Peel the paper from one cake layer and place the layer upside down in the pan.
Ladle about a quarter of a cup of warm butterscotch filling over the cake.
Top with another cake layer paper removed. Continue ladling the butterscotch filling evenly over each layer.
The cake will grow higher than the cake pan as you fill. Don’t worry if the edges of the cakes are a bit ragged: they will be trimmed before coating the outside of the cake. Just make sure the cake layers are evenly stacked.
Its difficult to move a layer once it has been place on the filling.
If the butterscotch filling becomes to thick to pour easily, heat on low. Do not top the last cake layer with the butterscotch.
Chill the cake for as least 1 hour: it must be completely chilled to trim the edges
Place an 8 inch circle of parchment on top of the cake. Carefully inver the cake onto a cake cooling rack. Remove the pan and lift of the plastic wrap. Hold a long sharp knife against the side of the cake. Trim off about ¼ of an inch evenly all around, making sure you are not tilting the blade. The size should be uniform, not wider at the bottom than the top.
Gently reheat the butterscotch and pour over the top and sides of the cake.
Let stand until coating is firm, Slide a metal spatula under the cake and place on a serving platter. Keep chilled, but serve at room temperature.
THIS CAKE IS BEST IF MADE A DAY AHEAD AND KEEPS BEAUTIFULLY FOR 5 DAYS.