Haitian Cake (Gateau Au Beurre)2014-05-17
- Servings : 10-15
- Cook Time : 1:15 h
This traditional Haitian cake recipe is the basis for a lot of Haitian cake recipes. What sets it apart from other butter cake is the Barabancourt rum that gives it a unique flavor. The cake can be made using any pan type, but traditionally you will see it in a bundt pan. This recipe can be used to make birthday cakes, cup cakes, and variety of other baking goods. Here is our version with a lemon coconut glaze.
- 2 Cups of All-purpose flour
- 1 1/2 cups of sugar
- 3 large eggs
- 2 sticks of butter
- 3 tsp of baking powder
- 1 can evaporated Milk (12 oz)
- 2 tbs of dark rum (Barbancourt)
- 2 tsp of vanilla extract
- 1 tsp of lime zest
- 1 tsp of nutmeg
- 2 tsp of salt
Preheat oven to 350° F.
In a large bowl, add the sugar, eggs, butter, lime zest, and mix for 5 minutes with an electric mixer on low speed.
Add the rum, milk, and flour and mix at medium speed for another 5 min.
Add in the salt, baking powered, nutmeg, salt and vanilla extract and continue mixing for about 20 minutes or until the mixture is smooth.
Set the mixture a side and lightly grease a 12 cup bundt pan.
Fill the pan halfway with the cake batter. This will give the cake enough room to rise.
Bake the cake for about 35 minutes. The cake will be done when a toothpick or knife is inserted in the middle and comes out clean.
Remove the cake from the oven and set it a side to cool.
Optional Glaze: In a medium bowl, combine 1/4 cup lemon juice, 2 cups of powdered sugar, 1 tbs of vanilla extract, and 2 tbs of melted butter. Mix until a smooth consistency. Pour glaze over the cake with a spoon. Finish it off with some sweetened shredded coconut.
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