Sugar Recipes

Arenga Sugar Butter Cake

An incredible butter cake from one Sunria Arenga Sugar fan, Ms Freda.  She explained, "The type and quality of sugar really matters when baking! I used Sunria’s low-GI Arenga sugar, which smells like toasted coconutty caramel heaven, and it elevated the simple butter cake to a beautifully brown crumb-licking delight." This cake is sure to melt everyone's heart!

Quantity and Ingredients :
  • 1 cup (227g) butter, softened
  • 1 ¼ cups Sunria Arenga sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup rice bran/canola oil or similar
    • ¼ cup Sunria Arenga sugar (to taste)
    • ¼ cup (55g) butter, cubed
    • ¼ cup water
    • 1/8 teaspoon almond extract 
    • 1 teaspoon vanilla extract
      1. In a large bowl, cream butter and sugar well until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and oil. Combine and sift the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
      2. Pour into a greased and floured 10-in. tube pan. Bake at 175°C for 45-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
      3. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
      4. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield 12-14 servings.

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