INGREDIENTS

  • 1 tsp of lemon zest
  • 3 eggs
  • 1 1/2 cups of sugar
  • 2 sticks of butter
  • 1 tbsp of rum
  • 12 oz. can of evaporated milk
  • a pinch of salt
  • 2 cups of all-purpose flour
  • 2 tsp of baking powder
  • 1 tbsp of vanilla extract
  • 1 tbsp of almond extract

Frosting

  • 1/2 cup of butter
  • 1 tbsp of vanilla extract
  • 3 cups of powdered sugar
  • 1/4 cup of milk

DIRECTIONS

STEP 1:

Combine sugar, eggs, butter, and lemon zest in a large mixing bowl.

STEP 2:

Using an electronic mixer, beat those ingredients on low speed for about 5 mins.

STEP 3:

Turn off the mixer and stir in rum, evaporated milk, and flour.

STEP 4:

Scrape the sides and begin mixing again on medium-high speed.

STEP 5:

Mix well for about 25 minutes until the mixture is smooth and fluffy.

STEP 6:

Add salt, baking powder, vanilla extract, and almond extract. Stir well.

STEP 7:

Preheat oven at 300 degrees.

STEP 8:

Grease the baking pan and pour the battered mixture only halfway to allow room for the cake to rise.

STEP 9:

Bake the cake for about 35 minutes. To test, insert a knife or toothpick in the center of the cake. It is fully baked if it comes out clean.


 Frosting

STEP 1:

Beat all frosting ingredients in a mixer until smooth, light, and fluffy.

STEP 2:

Add more milk as needed until desired consistency is reached.

STEP 3:

Spread the frosting after the cake has cooled down.

Nutritional Info

No nutrition information available for this recipe

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