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Print This Delicious and Healthy Butterscotch Rum Pound Cake Recipe

Butterscotch Rum Pound Cake Recipe

This recipe is a no-brainer; it was given to my mom from a very good friend years ago. You know that little old cookbook that has more butterscotch recipes written in than what it was published with. I received one from my mom and this was one of the recipes that had been used so many times over the years that the page was faded almost to the point of no return.

1 (11 oz.) Pkg Butterscotch Flavored Morsels, divided
1 (18.25 oz.) Pkg Moist Yellow Cake Mix
4 large Eggs
3/4 Cup Sour Cream
1/2 Cup Milk
1/2 Cup Dark Rum
1/4 Cup Butter or margarine
1 Cup Finely Chopped Walnuts

Glaze (recipe follows)
chopped nuts (optional)

Oven Temp ~ 350°
Baking Time ~ 50 -
Pan Type ~ 10 inch Bundt cake pan
PREHEAT oven, grease your pan.

Microwave 1 1/3 cups butterscotch flavored morsels in medium microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute, stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool butterscotch to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in a large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour butterscotch rum pound cake batter into prepared Bundt pan.

Bake butterscotch pound cake until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer Butterscotch Pound Cake to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.

Butterscotch Rum Pound Cake Glaze

Microwave remaining butterscotch morsels and 1 to 2 tablespoons milk in small microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 30 seconds, stir. Microwave an additional 10 to 20 seconds intervals, stirring until smooth. Cool for 5 to 10 minutes.


Another good recipe, butterscotch and chocolate chip cookies recipe.
Nutrition facts:
Serving Size 111 g
Calories 393
Calories from Fat 207
Total Fat 23.0g 35%
Saturated Fat 11.6g 58%
Trans Fat 0.0g
Cholesterol 79mg 26%
Sodium 211mg 9%
Total Carbohydrates 36.1g 12%
Dietary Fiber 0.7g 3%
Sugars 27.6g
Protein 5.9g
Vitamin A 6% • Vitamin C 1% • Calcium 7% • Iron 9%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!