sugar-cake
Next Dish: Ulklel a Ngimes
Sugar Cake is a traditional dessert popular in various cultures worldwide, with variations in ingredients and preparation methods. It is typically made with a combination of sugar, flour, eggs, and butter, resulting in a sweet, dense cake. In certain regions, like the Caribbean, sugar cake is a coconut-based confectionery, often colored and flavored with food coloring and spices. Some versions also include ingredients like molasses, brown sugar, or maple syrup for added flavor and richness.
Recipe
Ingredients:
2 cups of granulated sugar
1 cup of butter, softened
4 eggs
3 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk
2 teaspoons of vanilla extract
For the sugar syrup:
1 cup of granulated sugar
1/2 cup of water
Instructions:
Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir in the vanilla extract.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the sugar syrup by combining the sugar and water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the sugar is fully dissolved. Set aside to cool.
Once the cake is done, remove it from the oven and immediately poke holes all over the top with a skewer. Slowly pour the sugar syrup over the cake, allowing it to soak in.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.