Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (227g)
- Granulated sugar: 1 3/4 cups (350g)
- Large eggs: 3
- Buttermilk: 1 cup (240ml)
- Vanilla extract: 2 teaspoons (10ml)
- Golden rum: 1/2 cup (120ml)
Preparation Time:
1 hour 15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
- Stir in vanilla extract and golden rum.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
Per slice (1/8 of the cake):
- Calories: 350
- Fat: 15g (23% DV)
- Saturated Fat: 7g (35% DV)
- Cholesterol: 100mg (33% DV)
- Sodium: 270mg (11% DV)
- Carbohydrates: 45g (15% DV)
- Protein: 5g (10% DV)
Dish Characteristics:
- Rich, moist, and flavorful cake
- With a subtle hint of golden rum
- Excellent as a dessert or afternoon treat
User Comments:
- "This cake is so delicious! It's my new favorite."
- "The golden rum adds a unique flavor that makes this cake special."
- "I love the moist texture and crumbly exterior."
- "This cake is perfect for a special occasion or just to enjoy as a treat."
- "I would highly recommend this recipe."
Special Precautions and Tips:
- Do not overmix the batter, as this can lead to a tough cake.
- You can use any type of rum you like, but golden rum will give the cake a more intense flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it rest for 5 minutes before using.
- This cake can be stored at room temperature for up to 3 days.
