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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Sugar-crusted vanilla pound cake


You'll need

250 gm softened butter 125 gm each caster sugar and panela sugar (see note) Finely grated rind of 1 mandarin and 1 lemon (juices reserved for sugar crust) Scraped seeds of 1 vanilla bean 4 eggs, at room temperature 250 gm (1 2/3 cup) plain flour, sieved 2 tsp baking powder   Sugar crust Juice of 1 mandarin and 1 lemon 60 gm panela sugar 40 gm caster sugar   Crushed strawberry cream 80 gm strawberries, coarsely chopped 2 tsp panela sugar 400 gm crème fraîche

Method

  • 01
  • Preheat oven to 170C. Beat butter, sugars, rinds and vanilla in an electric mixer until pale and fluffy (5-6 minutes). Add eggs one at a time, beating well after each addition, then stir in flour and baking powder. Spoon into an 8.5cm x 22cm loaf tin buttered and lined with baking paper, smooth top. Bake until golden and cooked through (45 minutes-1 hour), cool in tin for 5 minutes then turn onto a wire rack.
  • 02
  • For sugar crust, combine juices and sugars in a bowl and stir until dissolved, then spoon over warm cake. Stand until cooled to room temperature.
  • 03
  • For crushed strawberry cream, combine strawberries and sugar in a bowl, coarsely crush strawberries and stand until juices leach from strawberries (4-5 minutes). Whisk crème fraîche in a separate bowl until thick and smooth, fold in strawberry mixture and serve with sugar-crusted vanilla pound cake.

Note Panela sugar is produced mainly in Colombia, where it's usually sold in block form; in Australia, it's more often seen as a granulated product.


Pound cake is so called because traditionally it was made with a pound of each of butter, sugar, flour and eggs. This version uses panela sugar in place of some of the more traditional white sugar, adding a caramel flavour and a crunchy sugar crust. It's best eaten on the day it's made.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A pot of good old English breakfast tea.

Featured in

Sep 2011

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