Sponge Cake || Caribbean Pound Cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative.

Add 1 pound of granulated sugar to the bowl of a stand mixer.

Add 1 pound of room-temperature butter to the mixer.

Cream the butter and sugar together until fluffy.

Add 10 eggs one at a time, mixing on medium speed until fully incorporated.

Sift 1 pound of flour and mix it with 2 teaspoons of baking powder in a separate bowl.

Incorporate the flour and baking powder mixture into the creamed butter and sugar mixture, about 1/2 cup at a time.

Add 1 teaspoon of vanilla essence and mix well.

Add the zest of 1 orange and 1 teaspoon of Guyanese rum, mixing until combined.

Grease a bundt pan and pour the batter into it, ensuring it's even.

Preheat the oven to 350°F and bake for 45 minutes to 1 hour, checking for doneness with a toothpick.

Let the cake cool completely before removing it from the bundt pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens