Butter Tart Cake
Full recipe at cakedbykatie.com
Utensils needed:
- 1 package (2 x 9 inch) pie shells/crusts *
- 1 3/4 cup (162g) cake flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup (114g) salted butter, room temperature
- 1 1/2 cups (320g) brown sugar, firmly packed
- 1 tablespoon vegetable or canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) milk, room temperature
- 1 1/2 cups (240g) raisins
- 2 cups (500ml) water, room temperature
- 2/3 cup (128g) brown sugar, firmly packed
- 2 tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- 1 tablespoon salted butter, room temperature
- 1 tablespoon distilled white vinegar
- 2 cups (454 g) salted butter, room temperature
- 6 cups (720 g) icing sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon fine sea salt
- 2 teaspoon rum extract **
- 1 teaspoon vanilla extract
- optional: mini butter tarts for decor
Overview
Prep Time:
2 h
Cook Time:
35 m
Total Time:
2 h 35 m