You can try it with almond essence in place of the vanilla/ If you don’t have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
2 tablespoon vanilla/ or vanilla essence
1 tablespoon dark rum
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or BundIt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Essential Cooking Skills
All a student needs in order to benefit from this course is a genuine passion for cooking and interest in building sound technical skills in the kitchen.
What Will I Learn?
💡 Master basic cooking techniques which can then be used to create an endless variety of dishes.
💡 Understand the HOW of cooking, before thinking of the WHAT to cook.
💡 Learn the ABC of cooking to international standards. The basic skills covered in the course are: chopping and blanching vegetables, butchering a whole chicken, making basic stocks, making mother sauces, correctly cooking eggs, rice and pasta.