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Caribbean spice cake

door Linda Terrizzi

Gingerbread… but in the Antillean way! This Caribbean spice cake mixes the authentic Caribbean flavors of rum and molasses with delicious spices. Somehow it resembles speculaas.

The cake can be eaten unadorned… but it is of course best served with a layer of cream cheese frosting.



INGREDIENTS:

  • 250 gr wheat flour
  • 200 gr butter, at room temperature
  • 200 gr sugar
  • 3 eggs
  • 1 tablespoon / bag of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon ground cloves
  • 50 ml dark rum
  • 50 ml molasses
  • another 100 gr butter, at room temperature
  • 100 gr cream cheese (eg monchou)
  • 200 gr icing sugar
  • a cap of almond essence
  • almond flakes for decoration

PREPARATION SPICE:

Preheat the oven to 170 degrees.

Take a large bowl and mix the butter and sugar into a creamy mixture. Then beat the eggs one by one.

Then add baking powder, cinnamon, ginger powder and ground cloves. Then mix the rum with the molasses and stir well. Pour this mixture into the other ingredients.

Now add the flour and stir to a smooth batter.



Grease a baking tin (24-26 cm) with butter and pour the batter into it. Then bake the gingerbread for about 50 minutes (or until satéprick comes out clean).

Let the gingerbread cool down and then mix the 100 gr butter with the cream cheese and icing sugar to a light cream.

Then add a cap of almond essence to the cream and divide it over the cake. Finally, decorate the gingerbread with almond flakes.

Enjoy!




 Also try

Do you love pastries with spices? Then try our carrotcake!


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