Best Light and Airy Haitian Butter Cake (Gateau Au Beurre) With Eggnog

Step 1

Preheat oven to 350 F.

Step 2

Spray a bundt pan very well with non stick spray.

Step 3

Sift the flour and add the salt, nutmeg and baking powder. Stir to combine.

Step 4

Using an electric mixer with the paddle attachment, beat butter and sugar on medium speed until combined.

Step 5

Increase the speed to high and beat an additional 3 minutes until very light and creamy.

Step 6

Add the eggs, one at a time, beating well, after each addition.

Step 7

Add rum and vanilla. Beat for about 2-3 minutes on high speed.

Step 8

Add half of the flour combination and beat for about 3 minutes on medium speed.

Step 9

Add half of the evaporated milk and beat for about 3 minutes on medium speed.

Step 10

Repeat and add the remaining flour and milk.

Step 11

Finally, on high speed beat another 1-2 minutes until the batter is light and creamy, almost a whipped cream consistency.

Step 12

Transfer the batter to the prepared cake pan.

Step 13

Bake for 50-60 minutes, until the cake is done.

Step 14

Test doneness with a toothpick inserted near the center of the cake. If it comes out clean, it’s time to remove the cake from the oven.

Step 15

Leave the cake in the pan for 15 minutes to cool.

Step 16

Then remove the cake from the pan and allow it to cool completely.

Step 17

Now it’s time to prepare the simple glaze.

Step 18

Sift the powdered sugar.

Step 19

Add the Cremas to the confectioner’s sugar and whisk well until well combined.

Step 20

While turning the cake, slowly drizzle the glaze over the cake.