Ingredients
Scale
- 1½ cups (210g) all purpose flour
- ½ cup (75 g) cornmeal
- 1 tsp baking powder
- Pinch salt
- 1 cup (200 g) white granulated sugar
- 1 cup butter (226 g), softened
- 5 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tbsp aguardiente or rum (Optional)
- ⅓ cup (80 ml) milk
Instructions
- Pre-heat your oven at 350ºF (180ºC).
- In a medium bowl, mix the flour, cornmeal, baking powder and salt. Set aside.
- Cream the butter and sugar in a mixing bowl. Then add the eggs one at a time followed by the vanilla extract and aguardiente or rum. Now, add ½ the amount of the dry ingredients and mix until incorporated. Slowly add the milk until it’s well blended. And finally, add the last amount of the dry ingredients. Make sure to scrape the sides of the bowl to make sure that all the flour gets mixed in the batter.
- Pour the batter into a prepared 9×13 inch (23×33 cm) baking pan and bake for 30-35 minutes or until a knife inserted in the center comes out clean.
- Let the cake cool off on a wired rack before serving.