2018 NEW YEAR'S EVE/HAITIAN INDEPENDANCE DAY CAKE RECIPE || Janie's Sweets

rum

🥗Healthier: coconut water

💰Cheaper: vanilla extract

Coconut water adds moisture without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and can mimic the texture.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit adds sweetness and is shelf-stable.

Add 2 sticks of room-temperature butter to a stand mixer fitted with a paddle attachment.

Mix the butter on speed 2 for a few minutes until it is completely emulsified and white.

In a pan, add 1 can of condensed milk, 2 sticks of cinnamon, grated nutmeg, and the zest of 1 lime.

Stir the mixture and let it come to a boil, then strain it into a container and cool it in the refrigerator or freezer until room temperature.

Once the butter and sugar are incorporated, add 3 egg yolks and Haitian essence or vanilla and almond extract.

Add Haitian rum or regular rum and a little butter extract to the mixture.

Alternate adding dry ingredients (all-purpose flour and baking powder) with the cooled milk mixture into the batter.

Whip egg whites with a hand mixer until foamy, optionally adding cream of tartar to prevent overbeating.

Fold the whipped egg whites into the batter gently to maintain fluffiness.

Pour the batter into a greased bundt pan or any sized pan.

Bake in the oven at 350 degrees for about 45 minutes, checking at the 20-minute mark and moving to the bottom rack if necessary.

Let the cake cool completely, then loosen it with a knife and flip it onto a wire rack to cool further.

Prepare the glaze by mixing 1/2 can of condensed milk with Klimas.

Drizzle the glaze over the cooled cake until satisfied with the appearance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens