HAITIAN CAKE by Yanique P. Morency - Kreyol Kitchen
2 sticks of butter
2 cups of flour
1 cup of sugar
¾ cup milk (boiled a cup of milk with several sticks of cinnamon and let reduce to ¾ cup), and let cool, and discard the cinnamon sticks
5 eggs, at room temperature
1-teaspoon baking powder
Pinch of salt
1 tablespoon of vanilla extract
Preheat the oven to 325 degrees F. Grease two 8 1/2 in round pan.
In an electric mixer, cream the butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg.
In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time, gradually add milk. Mix well. Pour the filling into the prepared pan.
Bake for about 50 minutes, or until the center is firm.
m the oven and cool on a wire rack for 30 minutes.
Use any flavor icing.
It's very similar to a pound cake the only difference is there tons of flavor in it. I sometimes add a little zest of lime to the eggs.
A true Haitian cake is done by hand not with an electric mixture. The first time I made one by hand the outcome was unbelievable it was light and fluffy. The trick is to beat the butter and sugar with a wooden spoon, and keep beating until you can no longer feel any sugar granules.
It's a labor of love.