This cake-and-berry combo makes a fabulous finale with a scoop of vanilla ice cream.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Rum-Soaked Strawberries:
Method
Grease and flour 13- x 9-inch (3.5 L) metal cake pan. Line bottom with parchment paper and set aside.In large bowl, beat together butter, sugar and salt until light and fluffy. Beat in molasses and vanilla until combined. Beat in eggs, 1 at a time.
In separate bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, allspice and nutmeg; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of wet. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely.
Rum-Soaked Strawberries: Meanwhile, toss together strawberries, rum and sugar; let stand for 30 minutes or for up to 4 hours. Serve with cake.
Nutritional facts Per serving: about
- Sodium 266 mg
- Protein 5 g
- Calories 336.0
- Total fat 13 g
- Potassium 217 mg
- Cholesterol 64 mg
- Saturated fat 8 g
- Total carbohydrate 48 g
%RDI
- Iron 14.0
- Folate 31.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 42.0
