132 Riverside

    Butterscotch-Pecan Cake
             and my new bottle of Rum...

       The Cake   
                         3 3/4 cups cake flour               
                         1 1/4 tsp. baking powder
                         2  tsp. salt 
                         2 1/2 sticks butter
                         2 cups dark-brown sugar
                         4 eggs, room temperature
                         1 tbsp plus 1 tsp pure vanilla extract
                         1 1/4 tbsp golden or dark rum
                         1 1/4 cups buttermilk
      Brown butter-cheese frosting
                   3 sticks butter
                         1 cup dark-brown sugar
                         1 cup heavy cream 
                         Pinch of salt
                         16 ounces cream cheese
                         1/2 cup confectioners' sugar
      The Butterscotch Sauce
                   2/3 cup dark-brown sugar
                         6 tbsp butter
                         1/3 cup light corn syrup
                         Pinch of salt
                         1/2 cup heavy cream
                         Toasted pecan halves, chopped, plus some halves for garnish
Directions
            1. Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spay.
            2. Beat butter and brown sugar on medium-high speed until light and fluffy. Beat in eggs 1 
at a time, beat well after each addition. Add vanilla and rum. Reduce speed to low then add flour (mixed with baking powder and salt), and buttermilk in 2 additions. Beat more 2 minutes on medium-high, and divide batter among pans.
            3. Bake until golden brown about 30-40 minutes. Let cool on wire racks.
            4. Melt 1 stick butter in a saucepan over medium heat until dark golden brown. Add sugar, cream, and salt, stirring until dissolves. Bring to a boil whisking contantly, and cook more for a few minutes. Pour to a mixer bowl and let cool.
            5. Beat on low speed adding remaining butter a few small pieces at a time until well incorporated. Beat on medium speed for 2 more minutes.
            6. In another bowl, beat cream cheese and sugar powder on medium until smooth and fluffy. Add brown-butter mixture and beat until smooth. Cover and refrigerate until chilled, 2 hours or more, beating on low speed before using.
            7. To make the sauce, mix sugar, butter, corn syrup, and salt in a saucepan over medium heat, cook, stirring until dissolves. Bring to a boil and cook for 2 minutes, then whisk in cream and cook for 2 more minutes. Let cool slightly.
            8. Brush butterscotch sauce on each layer of cake, and spread the frosting, gently press each layer to compact.
            9. Spread more frosting on sides of the cake, and press chopped pecans on sides, garnishing top with halves. Refrigerate about 4 hours or until firm before serving.  
            yummy.. yummy.

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