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2 1/2 cups sifted cake flour
1 1/2 cups unsalted butter
2 1/4 cups firmly packed brown sugar (dark)
6 eggs
5 tsp. vanilla
1 1/2 tsp. lemon juice
Butter and lightly flour bundt pan
Beat softened butter in large bowl until fluffy and creamy.
Add brown sugar a few spoonfuls at a time, beating well after each addition.
Beat in eggs, one at a time and continue to beat until mixture is very fluffy
and light.
Beat in Vanilla and lemon juice.
Turn mixer to low, and gradually beat in flour.
Spoon batter into pan, levelling with spatula.
Bake at 325 for approx. 1 hour and 20 minutes, or until tester comes out clean.
* The high molasses content of this cake gives it a rich, caramel flavour.
Cool on wire rack for about 20 min. before turning out of pan.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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