Ingredients
1 cup butter, softened2 cups sugar6 large eggs, room temperature3 teaspoons rum extract1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 cup sour cream1 package (3.4 ounces) instant butterscotch pudding mix3/4 cup butterscotch ice cream toppingBUTTERSCOTCH GLAZE:1/4 cup butter, cubed1/4 cup packed brown sugar2 tablespoons 2% milk1 cup confectioners’ sugar1 teaspoon vanilla extract1/4 cup chopped pecans
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 5 eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half the plain batter into a greased and floured 10-in. fluted tube pan. Top with half the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners’ sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
