Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup panocha (Mexican brown sugar cones), grated
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9x13 inch baking pan
- Electric mixer
- Grater
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9x13 inch baking pan.
3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
6. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
7. Stir in the grated panocha and vanilla extract.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 10 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories per serving: 415
Fat: 17g
Carbohydrates: 62g
Protein: 5g
Sodium: 198mg
Sugar: 41g
Substitutions for ingredients:
- Panocha can be substituted with dark brown sugar or molasses.
Variations:
- Add chopped nuts or raisins to the batter.
- Top the cake with a cream cheese frosting or caramel sauce.
Tips and Tricks:
- Grate the panocha using the smallest holes of a grater to ensure it dissolves completely in the batter.
- Use room temperature ingredients for best results.
- Do not overmix the batter to avoid a tough cake.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat, place the cake in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar or cinnamon before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries or fruit slices
- Chopped nuts
- Mint leaves
Pairings:
- Coffee or tea
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try reducing the baking time or adding more milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of milk in the batter.
Food Safety Advice:
- Store the cake in an airtight container to prevent contamination.
- Use clean utensils and equipment when preparing the cake.
Food History:
- Panocha is a traditional Mexican sweetener made from boiled sugarcane juice that is poured into cone-shaped molds and dried.
Flavor Profiles:
- The Panocha Cake has a rich, caramel-like flavor with warm spices and a hint of nuttiness from the grated panocha.
Serving Suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Sweet, Nutty, Buttery, Caramelized, Spiced