By Stacey Jones
Chef de Cuisine | Sway Rock Rose

Learn more about the chef

Southern Butter Cake
Ingredients Needed:
360g     Flour
4g         Baking Powder
3g         Baking Soda
6g         Salt
2ea       Limes, (only zest is needed)
113g     Butter
200g    Sugar
4ea       Eggs
2tsp      Vanilla Extract
240g     Buttermilk
​
Method:

• Sift flour, baking soda, baking powder, and salt
• Cream butter and sugar for about 5 minutes
• Add in the vanilla, and slowly add eggs one at a time
• Mix in a third of the dry ingredients. Then, mix in half of the buttermilk. Alternately fold in another third of dry ingredients, the rest of the buttermilk, and the last of the dry ingredients. 
• Grease and sugar the Bundt pan. Pour the batter in the Bundt pan
• Bake at 350 degrees for 1 hour.​

Butter Sauce
Ingredients Needed:
100g    Sugar
60g       Water
56g       Butter
1T          Vanilla Extract

​Method:
Combine all of the ingredients and slowly melt over medium heat

To Finish Cake

1. When the cake is still very hot, leave in the Bundt pan, and poke small holes throughout the cake.
2. Drizzle the butter sauce over the cake. 
3. When the cakes is cooled, flip the cake out of the Bundt pan. 

Caramelized Pineapple in Rum Sauce
Ingredients Needed:
1ea      Pineapple, fresh and diced
35g      Butter
25g      Sugar
Pinch   Salt
125g    Dark Rum
​
Method:

• Melt butter in sauté pan. Add in diced pineapple and sauté for 2 minutes.
  
• Remove the skillet from the heat, sprinkle brown sugar and salt; and then pour the dark rum.
  
• Return to the heat and safely ignite the rum (flambé). Cook until the sauce slightly thickens.

Additional toppings to make the cake even more delicious… toasted sweetened coconut and coconut cream.