Spice Cake with Rum-Soaked Strawberries

By The Canadian Living Test Kitchen

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Spice Cake with Rum-Soaked Strawberries

Spice Cake with Rum-Soaked Strawberries
Photography by Jodi Pudge

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 336336 cal
pro 5 g5g pro
total fat 13 g13g total fat
sat. fat 8 g8g sat. fat
carb 48 g48g carb
fibre 2 g2g fibre
chol 64 mg64mg chol
sodium 266 mg266mg sodium
potassium 217 mg217mg potassium
% RDI: -
calcium 88 calcium
iron 1414 iron
vit A 1212 vit A
vit C 4242 vit C
folate 3131 folate

More great recipes from this menu:

  • Preparation time: 20 minutes
  • Cook time : 30 minutes
  • Total time : PT50M

This cake-and-berry combo makes a fabulous finale with a scoop of vanilla ice cream.

Ingredients

  • 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
  • 1 cup granulated sugar 1 cup granulated sugar
  • 1/2 tsp salt 1/2 tsp salt
  • 2 tbsp fancy molasses 2 tbsp fancy molasses
  • 1 tsp vanilla 1 tsp vanilla
  • 2 eggs 2 eggs
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 2 tsp cinnamon 2 tsp cinnamon
  • 1 tsp baking soda 1 tsp baking soda
  • 1 tsp baking powder 1 tsp baking powder
  • 1 tsp ground ginger 1 tsp ground ginger
  • 1/4 tsp ground allspice 1/4 tsp ground allspice
  • 1/4 tsp grated nutmeg 1/4 tsp grated nutmeg
  • 1-1/2 cups buttermilk 1-1/2 cups buttermilk
  • Rum-Soaked Strawberries:
  • 3 cups Strawberries , quartered3 cups Strawberries, quartered
  • 3 tbsp dark rum 3 tbsp dark rum or amber rum
  • 3 tbsp granulated sugar 3 tbsp granulated sugar

Preparation

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.

Source : Canadian Living Magazine: July 2010

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