Barbancourt Rum Vanilla Cake Recipe
Barbancourt Rum Vanilla Cake | Gato Vanye Avek Rom Babankou
This is my take on a traditional sweet (pineapple cake). I tweaked a few ingredients to be able to make this without the pineapples and it is just what you need! Sweet, soft and perfect as a dessert.
Preparation time: 40mins
Serving Size: for 10-12 people (if everyone can take just one bite ...)
Materials needed:
small saucepan
9 inch cake pan
electric mixer
Ingredients:
Preparation of rum:
½ cup butter
2/3 cups brown sugar
½ tbsp Barbancourt rum
Cake mix:
1 1/2 cup flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cups of butter
1 cups of brown sugar
2 eggs, beaten
1 tsp vanilla extract
1 cup of milk
How to :
Start by thinking how you are going to enjoy this your rum vanilla cake!
Rum mixture
- On low heat, melt butter, add sugar
- Stir slowly with a whisk until sugar completely dissolves
- Add rum, continue with whisk to mix everything together
- Pour mixture into cake pan, set aside
Prepare rum mixture, pour into pan, and set aside. Preparation for cake mix:
- Preheat stove to 350
- Mix the sugar and butter with an electric mixer until smooth. Add the eggs one at a time, until well creamy.
- Add the flour mixture alternately with the milk. Add the vanilla extract. Beat until smooth
- Transfer batter mix on top of the rum mixture.
- Bake for 40 mins, or until clean toothpick comes out clean
Serving suggestion: with our Konfiti chadek as shown above, or with vanilla ice cream
