i have the same questions for this haitian cake. I have had it before. it is moist and somewhat dense like a banana bread. It doesnt remind me of the "birthday cake" texture. It also doesnt have the dense and moist charecteristic of french or swiss ckaes with lots of ground nuts. (thsi is anothr great cake quality)
is that correct based on this recipe?
I suppose i would be very interested in the different cake styles, the birthday cake, this one, tender and moist, the swiss style with ground nuts, more dense, still moist, there are other styles too, with differences in crumb,and spring.
but im interested in "when u want it to be a certain way, how do you get that, and what is the ebst way to get it there"
- 2 sticks of butter
- 2 cups of flour
- 1 cup of sugar
- 5 eggs, at room temperature
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp of vanilla extract
- 3/4 cup milk (boil a cup of milk with several sticks of cinnamon and let reduce to 3/4 cup, and let cool, and discard the cinnamon sticks)
- Preheat the oven to 325 degrees F. Grease two 8 1/2 round pans.
- In an electric mixer, cream the butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg.
- In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time, gradually add milk. Mix well. Pour the filling into the prepared pan.
- Bake for about 50 minutes, or until the center is firm. Remove from the oven and cool on a wire rack for 30 minutes. Use any flavor of icing