Texas Pecan Butterscotch Cake Recipe | 2012 Texas Pecan Board Award Winning Recipe

Texas Pecan Butterscotch Cake

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3.5 stars from 11 ratings of Texas Pecan Butterscotch Cake

2012 Holiday Recipe Contest Winner, Sponsored by the Texas Pecan Board

"Let them eat Cake".....should have been the title of the latest article written by Kevin Hargis, a writer for the Texas Co-op Power magazine who published the following cake recipe for the December 2012 issue. Hargis states that, "after weeks of baking and frying, testing and tasting and several rounds of voting, the results were in for the Texas Co-op Power 2012 Holiday Recipe Contest which was sponsored by the Texas Pecan Board." The $2,000 Grand Prize Winner was Rita Lutz with her own creation, the absolutely fabulous Texas Pecan Butterscotch Cake. Which I can attest to after making and tasting it today for my husband's 50th birthday. What a treat.

About Rita Lutz...The creator of Texas Pecan Butterscotch Cake

Rita, a retired buyer/manager for a large retailer who resides in an Austin suburb, beat out over 500 recipes entries with her tasty new cake recipe. She tested it over and over on her family until one of her eight grandchildren gave her an absolute thumbs up. It was then that she was ready to claim her prize.

This cake is a pecan lover's dream....move over traditional pecan pie. However, this is definitely a labor of love. It will take you hours from start to finish. So roll up your sleeves, make your shopping list for needed ingredients, and plan to spend a morning of measuring and mixing. Pecan lover's Enjoy!!!

Bake Time 20-25 minutes

Prep time: 3 hours
Cook time: 20 min
Ready in: 3 hours 20 min
Yields: 24 slices

Ingredients

  • 1 cup softened unsalted butter, divided
  • 2 cups coarsely chopped Texas Pecans, divided
  • 1 cup coconut flakes
  • 1/2 cup coconut oil
  • 2 cups light brown sugar, packed
  • 5 large eggs, separated
  • 1/2 cup buttermilk
  • 1/2 cup ricotta cheese
  • 1 teaspoon vanilla
  • 2 teaspoons butterscotch schnapps, or substitute caramel extract, divided
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup heavy whipping cream
  • 2 cups butterscotch chips
  • 1 tablespoon light corn syrup
  • 8 ounces cream cheese, softened
  • 8 cups powdered sugar
  • 1 teaspoon sea salt

Preparation for Baking and Icing

  1. Preheat over to 350 degrees. Lightly butter or spray three 8-inch round, 2 inch high cake pans. Line bottoms with parchment or wax paper. Butter paper and lightly flour rims.
  2. Pour pecans onto a cookie sheet and toast for 5 minutes. Set aside to cool.
  3. Meanwhile, put coconut flakes on cookie sheet and also toast for 5 minutes or until lightly browned, stirring once halfway through and set aside to cool.
  4. In a 5 to 6 quart mixing bowl, combine 1/2 cup (1 stick) butter and coconut oil and beat with an electric mixer until light and creamy, about 2 minutes. Add brown sugar and beat on medium speed about 5 minutes.
  5. Add egg yolks, one at a time, beating well after each addition.
  6. In a separate small bowl, comvine buttermilk, ricotta, vanilla and 1 teaspoon schnapps or substitute. Set aside.
  7. In another bowl, combine flour, salt, baking powder and baking soda. Add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  8. Stir in 1 cup of pecans and all the toasted coconut or save some for the top which ever you prefer. Stir until combined.
  9. In a separate large mixing bowl, whip the 5 egg whites on high speed until stiff peaks form (about 2 minutes). Do not overbeat. Fold into pecan batter.
  10. Divide batter equally among the prepared cake pans and bake 20 - 25 minutes or until toothpick inserted into the center comes out clean.
  11. Set pans on a wire rack to cool about 10 minutes. Run a butter knife along edge of pans to loosen and turn cakes out. Carefully peel off the paper liners and leave cake rounds on racks to cool completely.
  12. When cooled, wrap each layer in plastic wrap and place in the freezer for 30 minutes. This makes it easier to put the first layer of frosting on the cake.
  13. As cakes are cooling, make the frosting. First, bring the whipping cream to a simmer over medium heat in a 1 quart saucepan. Remove from heat, add butterscotch chips and whisk until smooth. Stir in corn syrup and remaining teaspoon schnapps. Set aside to cool.
  14. In a 5 to 6 quart mixing bowl, beat remaining 1/2 cup butter and cream cheese with an electric mixer on medium speed until creamy, about 3 minutes. Turn mixer to low and gradually add powdered sugar and salt, alternating with cooled butterscotch mixture. Beat until smoothe.
  15. Place one cake layer, flat side up, on a serving plate. Cover the top evenly with frosting. Sprinkle top with 1/4 cup pecans. Top with second cake layer. Cover the top with an equal layer of frosting, topping with another 1/4 cup of pecans.
  16. Set third cake layer atop the other two and spread a thin crumb coat of frosting over sides and top of cake.
  17. Put cake in refrigerator, uncovered, for about 30 minutes to allow the icing to set. Cover the remainder of the frosting and allow to sit at room temperature.
  18. When cake is chilled, finish frosting the top and sides of the cake. use any leftover frosting to decorate the cake. Sprinkle remaining pecans, coconut over the top. I also used coconut flakes around the bottom. The cake creator used icing flowers around the top and the bottom of the cake.
Nutrition Facts
Serving size: 1 slice
Calories 605
Calories from Fat261
% Daily Value *
Fat 29 g45%
Carbohydrates 80 g27%
Sugar 69 g
Fiber 2 g8%
Protein 5 g10%
Cholesterol 79 mg26%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This hub is dedicated to my husband, Happy 50th birthday!!!!

Happy Husband, Happy Life
Happy Husband, Happy Life | Source

Texas Pecan Butterscotch Cake or Ritalicious

After our culinary baking adventurous morning, my husband decidedly dubbed this cake 'Ritalicious'. So we decided that Texas Pecan Butterscotch Cake was a such a mouthful to say as well as eat, we will be calling it Ritalicious in our family.

You decide....

Which name do you prefer for this cake recipe?

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Comments 16 comments

Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

OOOOO...la....la, thanks for stopping in for a tasty snack. come back again soon.


By Lori profile image

By Lori 3 years ago from USA

that looks awesome..........


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

Yes I agree, when you do eat something like this....enjoy it.


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

Over the top make me laugh....life is good.


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

Thank you and it is decandent for sure. I appreciate the visit and the sharing with others.


Cathy Fidelibus profile image

Cathy Fidelibus 3 years ago from NJ

I don't eat sweets very often so when I do, you can bet it will be something as delicious as this. Going to save this one.


vespawoolf profile image

vespawoolf 3 years ago from Peru, South America

My goodness, this sounds fabulous! You can't go wrong with pecan and coconut, and then add the butterscotch chips and schnapps and it just sounds over-the-top wonderful. Thanks for sharing!


FullOfLoveSites profile image

FullOfLoveSites 3 years ago from United States

WOW! Looks really decadent and festive! Thanks for sharing. Voted up and shared. :D


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

Hey there mvillecat, and assuredly looks are not deceiving.....it is divine. Thanks for the vote up.


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

LOL....yes tiny little keyboard, I don't know how those kids to do with their thumbs and all. Thanks for coming by to check out the ultimate birthday cake experience and sharing too.


mvillecat profile image

mvillecat 3 years ago from Milledgeville, Georgia

Looks divine! I have a load of pecans to use and this is a perfect cake for them. Vote up!


Just Ask Susan profile image

Just Ask Susan 3 years ago from Ontario, Canada

I can't wait to try this cake. It sounds delicious! It won't last more than a day in my house as we all love pecans. I was looking at your recipe last night on my iPhone and didn't leave a comment as I hate typing on the darn little keyboard.

Pinning, sharing, voting ++++


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

Hey AliciaC, Wonderful it is, how can one go wrong with pecan anything right? I hope you share my site with others as well. Have a wonderful holiday season. Bake or no bake ...that is the question?


Golfgal profile image

Golfgal 3 years ago from McKinney, Texas Author

Thanks carol7777, That is what I thought too when I read the recipe and it certainly does. I appreciate the share, pin, and vote. Glad you came by. Have a great holiday and do let me know when you roll up those baking sleeves and get your pecans in a row...smiles :)


AliciaC profile image

AliciaC 4 years ago from British Columbia, Canada

This cake sounds and looks absolutely wonderful, Golfgal! Thank you very much for sharing the recipe. I will save it for a very special occasion, such as your husband's fiftieth birthday. All the work and calories will be worth it - the cake looks so delicious!


carol7777 profile image

carol7777 4 years ago from Arizona

This has to taste delicious..what fabulous ingredients. Brings me back to the days when we lived in Texas. Great recipe..sharing on pinterest and voting up.

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