Butterscotch-Pecan Cake
- 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
- Produce
- Pecan, halves (2 cups)
- Cooking & Baking
- All-purpose flour (3 3/4 cups)
- Baking powder (1 1/4 teaspoons)
- Baking soda (3/4 teaspoon)
- Brown sugar, packed dark (5 1/4 cups)
- Confectioners' sugar (1/2 cup)
- Corn syrup, light (1/2 cup)
- Salt, coarse (3 1/4 teaspoons)
- Vanilla extract, pure (1 1/3 tablespoon)
- Vegetable-oil cooking spray (1)
- Dairy
- 12 ounces unsalted butter, unsalted (3 sticks)
- Butter, unsalted (10 ounces)
- Butter (3 ounces)
- Buttermilk (1 1/4 cups)
- Cream cheese (20 ounces)
- Heavy cream (1 1/2 cup)
- Refrigerated
- Eggs, large (4)
- Beer, Wine & Liquor
- Rum (1 1/4 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 8, 2011 (1 year ago).
16 people saved this recipe.
