Inspired by a recent post from Food 52, I tried my own version of this delicious recipe. I added 1 spoon of rum for extra flavor and garnished generously with fresh raspberries for extra taste. This recipe calls for 1 stick and 1 spoon of butter and I used only 1 stick of organic Vermont butter. I also used dark brown sugar instead of white. I baked the cake in a round glass 9-inch pan and greased the bottom with butter (no paper and it did not stick to the pan).
Subscribe to:
Posts (Atom)
Social Media