Comments on: Thankful Butterscotch Cake

By: Renee Schettler Rossi

Renee Schettler Rossi — Fri, 04 May 2012 03:23:40 +0000

You just made my week, Joey. Love to hear that sort of response to a recipe. Appreciate you letting us know…

By: Joey

Joey — Thu, 03 May 2012 23:58:38 +0000

Made this over the weekend. Maybe the best cake I’ve ever made. It was AWESOME, and while it was easy to make — both in terms of not having to split layers and using a pourable icing — it looked and tasted like I’d just made something super fancy and impressive. Delicious. Will definitely make it again.

By: Jodi Calhoun

Jodi Calhoun — Wed, 20 Jan 2010 02:12:58 +0000

Angie, I have also substituted the Torani Butter Rum Syrup as Marcia suggests, though I “cut” it with half water because I felt like the full rum syrup dose would be too strong.

By: Angie

Angie — Wed, 20 Jan 2010 01:48:03 +0000

Wow! I’ve never had so many answers for a question! Thanx everyone 4 ur help. I guess i’ll be baking this cake soon. It looks delicious! I’ll make sure to leave a comment here as soon as i eat it :). Thanx again.

By: Donna Rose, LC Recipe Tester

Donna Rose, LC Recipe Tester — Wed, 20 Jan 2010 01:26:13 +0000

Wow, Marilyn. Thanks so much for sharing this website. I will be sure to check it out. Wish I’d had this many moons ago.

By: Donna Rose, LC Recipe Tester

Donna Rose, LC Recipe Tester — Wed, 20 Jan 2010 00:02:03 +0000

Hi Angie, I don’t consume alcohol either and have been learning how to cook without it for many years. It’s tricky with baking. The flavor and texture will be different. For the caramel: I would leave out the rum and add 3 Tbsp additional cream. In the cake, substitute an additional 1/4 cup milk for the rum. In both cases you can use a bit of rum extract if you adjust the amount of liquid to equal that of the recipe. Just remember, that won’t completely cook off either. You could also increase the vanilla, although it can be bitter if too much is used.

Happy Baking,

Donna Rose

By: Marcia Pilgeram, LC Recipe Tester

Marcia Pilgeram, LC Recipe Tester — Tue, 19 Jan 2010 23:57:09 +0000

Angie, a good substitution for dark rum is Torani Butter Rum syrup. It captures the flavor and aroma of golden rum without the alcohol! Substitute equal amounts in the filling and the cake batter.

By: Marilyn Canna, LC Recipe Tester

Marilyn Canna, LC Recipe Tester — Tue, 19 Jan 2010 23:55:53 +0000

Hi, Angie. At first I thought this fabulous sounding recipe would be fine with some molasses instead of rum, or an increase in the vanilla, even if using a non-alcoholic extract. The thing is, it's a two-part question when it comes to a baking recipe—you need a substitute not just for the flavor but also for the moisture, right? In the vast cyber culinary universe, I found a great site that actually offers a full alcohol recipe substitution list, www.gourmetsleuth.com. They suggest extra non-alcoholic vanilla or rum extracts or pineapple juice flavored with almond extract. It also offers liquid measurement equivalents if you just aim to use water or fruit juice.

By: Michelle, LC Recipe Tester

Michelle, LC Recipe Tester — Tue, 19 Jan 2010 23:48:37 +0000

Angie, I’m a HUGE fan of citrus with caramel. Two substitutions that will give you very different but equally delicious results would be straight up lemon juice, or undiluted orange juice concentrate. Fresh orange juice isn’t bossy enough for me. Hope that helps.

By: Sandy Hill, LC Recipe Tester

Sandy Hill, LC Recipe Tester — Tue, 19 Jan 2010 23:43:27 +0000

I would substitute the 3 Tbls. rum in the filling with 1 tsp. vanilla or almond extract and increase the cream slightly to make the liquid correct. Then, substitute the 1/4 cup rum in the cake with 2 tsp. vanilla or almond extract and increase the milk slightly to make the liquid correct in the cake batter. I’ve done the same substitutions when I didn’t have the correct liquor needed in a recipe and it comes out great, but with a vanilla or almond flavoring. Good luck and happy baking!