Ethné de Vienne Spice Cake
Ethné de Vienne Spice Cake
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Ingredients
  • 1/2 lb (225 g) butter, at room temperature
  • 2 cups (500 ml) sugar
  • 2 cups (500 ml) unbleached all-purpose flour
  • 5 eggs
  • 1/2 cup (125 ml) dark rum (optional)
  • Preparation
  • Preheat the oven to 180 °C (350 °F).
  • Cream the butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
  • Reduce the speed and add the sifted flour.
  • Beat until the flour is just incorporated.
  • Add the spice blend, and then thoroughly incorporate the eggs, one at a time.
  • Pour into a buttered and floured 12 X 4-inch loaf pan.
  • Bake in the middle of the oven until a toothpick comes out clean (about 60 minutes).
  • After removing the cake from the oven, let cool for 5 minutes, then drizzle with the rum.
  • Unmould the cake when completely cooled.
  • The cake will keep for up to two weeks in an airtight container.
  • Description
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