Caribbean Spice Cake
A super soft and fluffy pound cake infused with spices and rum
Servings: 20
Calories: 325.91kcal
Ingredients
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground mace
- 1/4 teaspoon ground clove
- 1/2 teaspoon salt
- 1 cup raisins
- 1 cup milk
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond essence
- 3 tablespoons rum
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 cup brown sugar
- 6 eggs
Instructions
- Preheat oven to 350 F. Spray 2 cake pans with non stick spray.
- Sift flours and baking powder with spices and salt. Add raisins and mix thoroughly. Tossing the raisins with the dry ingredients ensures that the fruit does not sink to the bottom.
- Combine milks, vanilla, almond essence and rum and whisk to combine in a bowl.
- Using an electric mixer, beat the butter and regular sugar until very creamy. Add brown sugar and mix until thoroughly combined.
- Add eggs one at a time, beating well and making sure each egg is incorporated before adding the next one.
- Add half the flour combination and mix until combined. Add half the milk combination and mix until combined.
- Add the remaining flour and mix and then the remaining milk. Mix until all ingredients are thoroughly incorporated.
- Divide the batter between the two cake pans.
- Bake for 40-50 minutes, until a tester comes out clean.
- Cool for 15 minutes before removing from cake pans.
- Cool completely before slicing.
Notes
Vegetarian Eggless version can be made by substituting 1 cup of sour cream for the eggs.
Nutrition
Calories: 325.91kcal | Carbohydrates: 48.53g | Protein: 6.09g | Fat: 12.26g | Saturated Fat: 7.12g | Sodium: 154.46mg | Fiber: 2.07g | Sugar: 28.41g
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