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This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.

Source: Martha Stewart Living, November 2008
Servings

Ingredients

For the Cakes

For the Frosting

For the Butterscotch Sauce

Directions

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216
  • rubyroseortiz
    28 NOV, 2018
    I just started baking because I went to an event to raise money for college scholarships. They have a dessert auction, so I wanted to donate a cake. I found this recipe and wanted to try it because it looked great to me. I had to make it several times because I am inexperienced and live at 2000 ft. elevation, so I had to make a few adjustments. After being dry the first time, I googled "dry cakes" and made some adjustments. I finally perfected the cake. It was absolutely decadent! In fact, I think because it looked so beautiful and the description sounds amazing, it sold for $1200 at the auction! I've had people ask me to make it again!
    Reply
  • ALR4877379DW
    28 JAN, 2017
    You didn't add the amounts in your ingredients to make the sauce. It looks great except
    Reply
  • Feli Bussola
    14 NOV, 2013
    Best cake ever!!!My sister doesn't like cakes but i made it for her birthday and everyone (specially her) loved it and requested that I made it again the next day...I also loved eating the pecans with the sauce alone!OMG so addictive!!!!!Dont know how many times I've said I swear its the last one! :)
    Reply
  • Noohee
    12 SEP, 2013
    Marwa, I don't know if anyone else suggesting using rum extract in place of the rum. You only need 1 1/2 teaspoons, shouldn't make too much of a difference.
    Reply
  • Noohee
    12 SEP, 2013
    I have made this cake twice now and both times it was hands down the best cake ever tasted. Yes it is time consuming but the outcome is beautiful and absolutely decadent. I suggest making this over two days. That way there is no stress. I made this for a dessert auction and it was requested again. This is a keeper!!!! Thanks for the great recipe.
    Reply
  • Marwa
    25 AUG, 2013
    I would like to know what can I substitute Rum with, I cant use alcohol at all, so any suggesting for non alcohol ingredient? Thank you.
    Reply
  • Lori2009
    23 AUG, 2013
    This is a labor intensive cake, but well worth it. The presentation is absolutely gorgeous. It's easier if you make the buttercream the day before, refrigerate and then set out while the cake is cooling. Be sure you use COARSE salt, not table salt.
    Reply
  • SandieAllgood
    27 DEC, 2011
    This is the BEST cake ever. Served on Christmas Day and even the people that don't normally eat dessert, ate it and loved it. I am not a salt person and DID NOT find it to be salty. Would not change a thing. VERY TIME CONSUMING but WORTH IT. I made cake one day, butterscotch sauce next day and put on cake over night, the frosted and assembled. Beautiful presentation and awesome tasting. Will definitely make it again. Might even make cupcakes out of recipe.
    Reply
  • pinkghost
    28 NOV, 2011
    I followed the recipe exactly EXCEPT I left out the rum (I don't drink alcohol). I don't know why people are complaining about the salt, I thought it was fine. This was the first cake I ever made. It turned out dry, but the flavor was AMAZING. Whoever made this recipe is brilliant because all the flavors (frosting, cake, sauce) married together were like an orgasm for your mouth. This recipe takes a long time, and I recommend making the frosting first (since it takes 2 hours to set).
    Reply
  • mshightower4
    22 NOV, 2011
    This was a big hit! Everyone loved it, I made it for a Thanksgiving potluck at my firm and it disappeared almost as soon as i set it down. The downside is that it was very time comsuming. I prepared it on a work night and I did not go to bed until 230am. However, it was totally worth it and I plan to make it again for my family for Thanksgiving Dinner.
    Reply

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