蘭姆酒蛋糕

美國人喜歡甜品, 連普通的蛋糕也加很多的糖, 今次我儘管試一試, 看看它們的食譜能不能接受得到。
原來焗出來又不太甜, 反而很香口, 外面少少脆, 裡面是軟棉棉的, 十分可口。
但不可常常弄這款蛋糕, 因為此終都知道裡面有多少糖, 要節制一下!

上年在一間商店大減價時買了這個焗盆, 是鐵造的, 十分重, 但它的形狀很特別,
終於可以大派用場了!

食譜取自: Allrecipes.com 的Brown sugar Rum pound Cakes.

份量:
1 1/4 杯牛油(軟化)
16 安士黃糖
1/4 杯砂糖
4 隻蛋
2/3 杯牛奶
1/4 杯蘭姆酒
2 茶匙香草精
2 1/2杯麵粉
3/4 茶匙 發粉
1/4 茶匙 鹽

1. Grease and flour Bundt pans (or loaf pans), and sprinkle evenly with pecans (optional).
2. Beat 1 1/4 cups butter at medium speed with an electric mixer about 2 mins or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 mintues. Add eggs, 1 at a time, beating just until yellow disappears.
3. Combine milk, dark rum, vanilla.
4. COmbine flour, baking powder, and salf; add to butter mixture alternately with milk mixture , beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.
5. Bake at 325 degrees F for 50 - 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. remove from pans.