Cake With Butterscotch Sauce Recipe

A Sweet recipe for rum cake with yummy butterscotch sauce. Enjoy with an afternoon tea.


3 cups all purpose flour
1 teaspoons baking powder
teaspoon baking soda
1 teaspoon coarse salt
1 cup unsalted butter, softened
2 cups packed dark-brown sugar
4 largeeggs, room temperature
1 Tablespoon plus 1 teaspoon purevanillaextract
1 teaspoons rum
1 cups buttermilk, room temperature
2/3 cup packed dark-brown sugar
6 Tablespoons butter, cut into pieces
cup lightcornsyrup
teaspoon coarse salt
cup heavy cream



Preheat oven to 325F.

Grease a 13 x 9 inch cake pan.

Mix together the flour, baking powder, baking soda, and salt in a medium bowl.

In a mixing bowl, beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then addvanillaandrum. Reduce speed to low.

Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Pour batter into pan.

Bake cake until golden brown and a toothpick inserted in center come out clean, about 45 minutes.

Transfer to a wire rack, and let cool slightly. Invert cake onto rack. Let cool.

Butterscotch Sauce

Mix sugar, butter,cornsyrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly, then pour over cake.