Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup grenadine syrup
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the vegetable oil and mix until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
7. Stir in the grenadine syrup until well combined.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 58g
Protein: 5g
Sodium: 260mg
Sugar: 38g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use a different type of syrup, such as raspberry or strawberry, instead of grenadine.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for added texture.
- Top the cake with whipped cream and fresh berries for a delicious dessert.
Tips and tricks:
- Make sure your butter is softened before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh berries or a drizzle of additional grenadine syrup.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of ice cream for a delicious dessert.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more buttermilk to the batter.
- If the cake is too moist, try reducing the amount of grenadine syrup.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Grenadine syrup is a sweet, fruity syrup made from pomegranate juice. It is commonly used in cocktails and desserts.
Flavor profiles:
This cake has a sweet, fruity flavor from the grenadine syrup.
Serving suggestions:
Serve the cake as a dessert or a sweet treat with coffee or tea.
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