Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
3. Add the softened butter, eggs, crushed pineapple, milk, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until just combined.
4. Increase the speed to medium and beat for 2-3 minutes until the batter is smooth and creamy.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes.
8. Invert the cake onto a wire rack and let it 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: 320
Fat: 12g
Carbohydrates: 50g
Protein: 4g
Sodium: 290mg
Sugar: 28g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- You can use canned pineapple chunks instead of crushed pineapple.
- You can use buttermilk instead of milk.
Variations:
- You can add chopped walnuts or pecans to the batter.
- You can add shredded coconut to the batter.
- You can add raisins or dried cranberries to the batter.
Tips and tricks:
- Make sure to drain the crushed pineapple well before adding it to the batter.
- Don't overmix the batter, or the cake will be tough.
- You can dust the top of the cake with powdered sugar before serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, preheat the oven to 350°F (180°C).
- Place the cake on a baking sheet and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the cake on a cake stand or plate.
- You can decorate the top of the cake with whipped cream or frosting.
- You can add fresh pineapple slices or berries to the plate for a pop of color.
Garnishes:
- Whipped cream
- Fresh pineapple slices
- Berries
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the cake is too moist, try reducing the amount of pineapple or draining it more thoroughly.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
- Store the cake properly to prevent spoilage.
Food history:
- Bulla cake is a traditional Jamaican dessert made with flour, sugar, and spices.
- Pineapple was introduced to Jamaica by Spanish explorers in the 16th century.
Flavor profiles:
- Sweet
- Spicy
- Fruity
Serving suggestions:
- Serve the cake warm or at room temperature.
- You can serve it as a dessert or a sweet breakfast treat.
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Region: Jamaican