Creole Cake
Transport your taste buds to the heart of the Caribbean with this irresistibly rich and spiced Creole Cake. Packed with golden raisins, dried cherries, chopped pecans, and walnuts, this festive treat is infused with the warm flavors of dark rum, cinnamon, nutmeg, and a hint of bright orange zest. The buttery, tender crumb is perfectly balanced by the satisfying crunch of nuts and the chewiness of dried fruits, making every bite a delightful contrast of textures. Perfect for special occasions or holiday gatherings, this cake can be served as is or brushed with extra rum for a bold and indulgent finish. With its elegant flavor profile and homemade charm, this Creole Cake is a show-stopping dessert that will leave your guests asking for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Dark rum
- 0.5 cup Whole milk
- 1 cup Golden raisins
- 1 cup Dried cherries
- 1 cup Chopped pecans
- 1 cup Chopped walnuts
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract and rum.
Gradually add the dry mixture to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Fold in the golden raisins, dried cherries, chopped pecans, chopped walnuts, and orange zest until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Optionally, brush the top with additional rum for extra flavor and moisture.
Nutrition Facts
Calories |
6484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.4 g | 479% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 2257 mg | 98% | |
| Total Carbohydrate | 724.6 g | 263% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 490.3 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 854 mg | 66% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
