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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together. | 2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed. | 3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
buttermilk	1/2	cup		-	-	-	-
dark rum	1/4	cup		-	-	-	-
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter	18	tablespoons	unsalted	1539.0	70.71300000000001	48.086999999999996	129.6
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
egg	3			214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.