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Butterscotch-Pecan Cake

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Butterscotch-Pecan Cake

Ingredients

  • vegetable-oil cooking spray, for pans
  • 3 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons coarse salt
  • 10 ounces (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups packed dark-brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 1/4 teaspoons rum, preferably golden or dark
  • 1 1/4 cups buttermilk, room temperature
  • 12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
  • 2 cups packed dark-brown sugar
  • 1 cup heavy cream
  • 1/2 teaspoon coarse salt
  • 20 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar, sifted
  • 2/3 cup packed dark-brown sugar
  • 3 ounces (6 tablespoons) butter, cut into pieces
  • 1/2 cup light corn syrup
  • 1/4 teaspoon coarse salt
  • 1/2 cup heavy cream
  • 2 cups pecan halves, toasted and chopped, plus more halves for garnish
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Published 2014-09-09 14:15:31 (2 years ago).

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