Readers love butterscotch-rum cake
Oddly enough, or maybe not, it so happens that pumpkin isn't really the end-all and be-all for some of us. But one thing multitudes of Forum readers do like, really like, is a butterscotch-rum cake Everett cook Carol Wilson shared with us in a Feb. 20 Forum column.
"This is a very easy cake recipe I've had for several years,'' she told us. "I haven't made it in a while and decided it was time I did. The recipe calls for one cup of butterscotch chips, but I always put in a little more. I have made it with or without the rum and liked it both ways.''
We don't know whether all but one of the cooks who continue to ask for a copy of this recipe used the rum or not, but hootched up or plain, the cake's obviously a winner.
In fact, it's so good that not only has the Forum had continuing requests, but Monroe cook Gary Bee was prompted to tell us, in a Forum on March 23, "I tried the butterscotch-rum cake from Carol Wilson and, while it was good as presented in the Forum, I thought I would try tweaking it a little.
"First, like most things in life, I thought it needed more booze, so instead of the 5 to 6 teaspoons of rum, I went with a minimum of 1/2 cup.
"I also thought that since there was no frosting and it is sweet enough without it, that it needed to be a little more moist, so I went with the Pillsbury super-moist yellow cake mix on my second try. Then, instead of 3 teaspoons of sugar, I added about 3 tablespoons of molasses.''
Winding up, Gary concluded, "That is all I changed but, in my humble opinion, it made a big difference.
"I was tempted to drizzle the top of the cake with about a cup of warm 50/50 butter and rum mix, but thought that maybe enough was enough.''
So, Carol's way or Gary's take on the cake, let's not miss this chance to make:
Butterscotch-rum bundt cake
1 package (18.25 ounces) yellow cake mix
1 1/2 teaspoons vanilla
1/2 cup butter, softened
1 cup sour cream
1 package (4-serving size) instant butterscotch pudding mix
5-6 teaspoons rum
3 tablespoons sugar
1 cup chopped walnuts
1 cup butterscotch chips
Preheat oven to 350 degrees.
Butter and flour a 10-cup bundt pan or spray with baking spray.
In a large mixing bowl, combine the cake mix, vanilla, butter, sour cream, pudding mix, rum, eggs and sugar; beat until well combined. Stir in the nuts and chips. Pour into prepared pan and bake for 55 minutes.
Let cool in pan 5 to 10 minutes before inverting onto rack to cool completely.
Makes one 10-inch bundt cake.
The next Forum will appear in Monday's Good Life section.
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