Butterscotch Rum Pound Cake

This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.

I saw this recipe, and I suddenly had this urge to try it. I had to go grocery shopping anyway, so before heading to the commissary, I checked out the PX for a bundt pan. I did not find any. ~_~; So I decided to try it in that rectangle pan instead. I ended up modifying the recipe a bit.

Tara’s Modified Butterscotch Rum Pound Cake
1 1/3 cups butterscotch morsels + 1 cup for the glaze
1 pkg. (18.25 oz.) yellow cake mix
4 large eggs
1 cup sour cream (well, it was almost 1 cup since Dad took a tablespoon for his dinner)
1 cup milk + 2 tablespoon for the glaze
2 tablespoons of imitation rum extract
1/4 cup butter
1 cup chopped pecans + 1/2 cup for the topping

1. Preheat oven to 350 F.
2. Microwave 1 1/3 cups morsels in uncovered microwave-safe bowl on medium-high power for 1 minute. Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool to room temperature.
3. Combine cake mix, eggs, sour cream, milk, rum extract, butter and melted morsels in large mixer bowl. Stir in 1 cup nuts. Pour into greased up pan.
4. Bake for about 60 minutes.
5. For the glaze, microwave the remaining morsels and the milk on medium-high. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool for 5-10 minutes.
6. Pour glaze over cake and sprinkle with chopped nuts.

The end results? It came out so moist and so delicious! Just, nommmmmmm! Definitely beats that 4,800 won ($4.50) cupcake from Monster Cupcakes, a new store in my neighbourhood. Honestly, the more I bake, the more I realise that some places just cannot make their stuff right!

Comments

  1. your post just intensified my craving for dessert :S

  2. That looks awesome! Ah I love baking, I should give your recipe a try!

    There’s a number of “gourmet cupcake” shops around the place; I’ve tried a few and the cupcakes don’t justify the price. I had one where the icing was so incredibly buttery it made me feel a bit sick. And the actual cupcake itself wasn’t anything special. Homemade baked goods FTW. :)

    • Yeah, these gourmet cupcakes are not worth the price. I mean considering that what cost me about $10 ingredients yield me about 35+ regular sized cupcakes instead of 2 or 3 for the same amount of price!

      With the cucpake I had tried, it was just blargh both icing and cake! So I’ll stick with making my own cupcake LOL. Far cheaper and yummier!

      And oooh! If you try my recipe, let me know how it turned out! ^^

  3. Oh my, that looks tasty. I love the taste of butterscotch. Probably without the rum… though a bit of that stuff doesn’t hurt does it? I usually end up modifying most of the recipes I try, haha. XD

  4. Yum yum! Your cake made me think of the desserts we ate in Korea. Was it waffles or crepes? I just remembered it had a lot of whipped cream! So good.

  5. or they just put a ridiculous spin on a good ole recipe!! ugh.

    interesting cake you got there… nom nom nom

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