Haitian Cake (Gateau Au Beurre

Ingredients

Produce
- 1 tsp Lime, zest

Refrigerated
- 3 Eggs, large

Canned Goods
- 1 can Evaporated milk

Baking & Spices
- 2 cups All-purpose flour
- 3 tsp Baking powder
- 1 tsp Nutmeg
- 2 tsp Salt
- 1 1/2 cups Sugar
- 2 tsp Vanilla extract

Dairy
- 2 sticks Butter

Beer, Wine & Liquor
- 2 tbsp Rum, dark

Found on haitiancooking.com

Description

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. Ingredients2 Cups of All-purpose flour1 1/2 cups of sugar3 large eggs2 sticks of butter3 tsp of baking powder1 can evaporated Milk (12 oz)2 tbs of dark rum (Barbancourt)2 tsp of vanilla extract1 tsp of lime zest1 tsp of nutmeg2 tsp of salt MethodStep 1Preheat oven to 350° F.Step 2In a large bowl, add the sugar, eggs, butter, lime zest, and mix for 5 minutes with an electric mixer on low speed.Step 3Add the rum, milk, and flour and mix at medium speed for another 5 min.Step 4Add in the salt, baking powered, nutmeg, salt and vanilla extract and continue mixing for about 20 minutes or until the mixture is smooth.Step 5Set the mixture a side and lightly grease a 12 cup bundt pan.Step 6Fill the pan halfway with the cake batter. This will give the cake enough room to rise.Step 7Bake 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.Step 8Remove the cake from the oven and set it a side to cool.Step 9Optional 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. Suggested Haitian Cake Products

Ingredients

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

Directions

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.