Ethné de Vienne Spice Cake
Ethné de Vienne Spice Cake
Ingredients
- 1/2 lb (225 g) butter, at room temperature
- 2 cups (500 ml) sugar
- 2 cups (500 ml) unbleached all-purpose flour
- 5 eggs
- 1/2 cup (125 ml) dark rum (optional)
- 1/2 teaspoon (2.5 ml) ground allspice
- 1 tablespoon (15 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) grated sapote
- A hint of grated tonka bean
- 1/2 teaspoon (2.5 ml) ground mace
Instructions
- Preheat the oven to 180 °C (350 °F).
- Cream the butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
- Reduce the speed and add the sifted flour.
- Beat until the flour is just incorporated.
- Add the spice blend, and then thoroughly incorporate the eggs, one at a time.
- Pour into a buttered and floured 12 X 4-inch loaf pan.
- Bake in the middle of the oven until a toothpick comes out clean (about 60 minutes).
- After removing the cake from the oven, let cool for 5 minutes, then drizzle with the rum.
- Unmould the cake when completely cooled.
- The cake will keep for up to two weeks in an airtight container.
Ethné de Vienne Spice Cake