Haitian Cake Revamped

[vc_row][vc_column][vc_column_text]I know I’m not alone when I say that I love cake! I love it, I love it, I love it!!! One of my favorite cakes that I did not know how to make was Haitian yellow cake. The subtle taste of the many ingredients, to name a few like lime zest, nutmeg, rum, almond extract, vanilla extract is magical when combined. I did a lot of research and test runs when I came up with the recipe for my version of Haitian cake. I wanted people who tried it to feel like they bought the cake from a bakery and I was successful. I believe that might be my best blog post on my site. Now although it is a fan favorite I have gotten some messages with some folks declaring how much they love it but they can’t deal with the sweetness of the frosting. I saw a YouTube video that did what I’m about to tell you and I thought it would be cool to share this information with my Love For Haitian Food foodies. All they did was switch out the frosting and filling with whipped cream and macerated strawberries (sliced strawberries in sugar)… So freaking good and so much lighter.[/vc_column_text][vc_single_image image=”1273″ img_size=”full”][vc_column_text]You can make the whipped cream as normal but I like to Haitianfy it a bit by adding almond extract and a literally a tiny splash of Haitian rum. You can even add a little rum in the strawberries too, granted you’re not serving this to the kiddies (wink wink). I made my cake in a bundt pan and poured the strawberries on top and dolloped the whip cream over that. I also made this years ago in an Angel Food Cake pan (pictured above) and it was beautiful, get creative with it! For a long time I have been enjoying this cake for years as is and although I love it, this lighter version is also a winner… I hope you try it! [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]