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Haitian Cake (Gateau Au Beurre) This traditional Haitian cake recipe is the basis for a lot of Haitian cake recipes. What sets it apart from other butter cake is the Barabancourt rum that gives it a unique flavor. The cake can be made using any pan type, but traditionally you will see it in a bundt pan.
When filled, the most common fillings on both sides of the island are pineapple and guava. Sometimes, in the Dominican version, they might also fill it with dulce de leche. On both sides of the island, this cake is made in two ways.
The Haitian version is usually more heavily spiced with nutmeg, vanilla extract and/or almond essence. When decorated for special occasions, a light and airy merengue frosting is made called suspiro on the Dominican side of the island. In both the Haitian and the Dominican version, it is also flavored with a little rum.
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