DOMINICAN BROWN SUGAR CAKE WITH CARNATION FROSTING
INGREDIENTS
2 1/2 cups plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
2 teaspoons baking powder
1 1/4 cups plus 2 tablespoons butter, softened, divided
2 cups" dark brown sugar"
3 large eggs
1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk, divided
1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
Garnish suggestion: canned guava shells in syrup, drained (optional)
MAKE IT
Step 1
Preheat oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.
Step 2
Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat 1 cup plus 2 tablespoons butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.
Step 3
Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate.
Step 4
Beat remaining 1/4 cup butter and powdered sugar in large mixer bowl until creamy. Add remaining 1/4 cup evaporated milk and vanilla extract; mix until smooth. Makes 2 cups.
Step 5
Spread frosting on top and side of cooled cake. Garnish, if desired, with guava shells. Store in refrigerator
MSS Organic Farms:
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http://www.organicjaggery.shop
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INGREDIENTS
2 1/2 cups plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
2 teaspoons baking powder
1 1/4 cups plus 2 tablespoons butter, softened, divided
2 cups" dark brown sugar"
3 large eggs
1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk, divided
1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
Garnish suggestion: canned guava shells in syrup, drained (optional)
MAKE IT
Step 1
Preheat oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.
Step 2
Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat 1 cup plus 2 tablespoons butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.
Step 3
Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate.
Step 4
Beat remaining 1/4 cup butter and powdered sugar in large mixer bowl until creamy. Add remaining 1/4 cup evaporated milk and vanilla extract; mix until smooth. Makes 2 cups.
Step 5
Spread frosting on top and side of cooled cake. Garnish, if desired, with guava shells. Store in refrigerator
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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