A Delicious Belize White Cake With Creamery Butter

Belize is a country with a rich cultural history, and its cuisine is no exception. One of the most popular dishes in Belize is the Belizean Black Fruit Cake, a dense and moist rum cake with a unique twist. The recipe for this cake is a well-kept secret, passed down through generations and closely guarded by locals. Starting with a base of rum-soaked dried fruit, the cake is then baked to perfection, resulting in a rich and indulgent treat. While the traditional recipe is closely guarded, one key ingredient that sets this cake apart is the use of creamery butter, which gives it a deliciously creamy texture and a subtle salty flavour that balances the sweetness of the fruit. The addition of creamery butter is a unique twist to this traditional cake, and it's this special touch that makes the Belizean Black Fruit Cake truly unforgettable.

Choosing the right butter

When it comes to choosing the right butter for your Belize white cake, there are several factors to consider. Firstly, the type of butter you use will impact the colour of your cake. Butter can vary in colour depending on the cow's diet, with grass-fed cows producing more yellow butter due to the presence of beta-carotene in their milk. If you want a whiter cake, opt for butter from grain-fed cows, as it tends to be paler. Organic butter usually has a richer colour as well.

Another factor to consider is the quality of the butter. Using a higher-quality butter with a better flavour can enhance the taste of your cake. Look for butter that is fresh and has a good consistency. The temperature of the butter is also important. For baking, it's best to use butter at room temperature, as it mixes more easily with other ingredients. Chilled butter can be difficult to work with and may affect the texture of your cake.

Additionally, the amount of butter you use can vary depending on the recipe and the desired richness of your cake. For a Belize white cake, a standard amount of butter is usually sufficient, but you can adjust the quantity to your taste.

Lastly, when choosing butter, consider the brand and its reputation. Some brands may offer higher-quality butter or specialise in a specific type, such as organic or grass-fed butter. Reading reviews or asking for recommendations can help you select a brand that aligns with your preferences and baking needs.

By considering these factors, you can choose the right butter for your Belize white cake, ensuring a delicious and visually appealing final product.

Whipping the butter

Before you begin, ensure that your butter is at room temperature. This step is important because it ensures that the butter is soft enough to be whipped easily. Aim for around 30 minutes at room temperature.

Now, it's time to start whipping! Place the softened butter into the mixing bowl of your stand mixer or electric mixer. If you're using a stand mixer, use the paddle attachment for this step. Add milk to the butter—whole milk or 2% milk is best. You can also use water if you don't have milk, but milk will make your whipped butter creamier.

Start mixing the butter and milk on medium speed for about two minutes. This will help combine the ingredients and start the whipping process. After the initial mix, switch to a wire whisk attachment or a whipping attachment if you're using a hand mixer. Increase the speed to medium-high and continue whipping for another 2-4 minutes. This step is crucial as it incorporates air into the mixture, making it light and fluffy. The volume of the butter will increase as you whip it.

Once your butter is whipped to a light and fluffy consistency, you can use it in your cake recipe. Remember, whipped butter is not suitable for baking or cooking because it melts too quickly and is too airy for measuring accurately. It's perfect for spreading on your Belize white cake once it's baked and cooled!

You can also add some flavourings to your whipped butter. For a sweet touch, add some sweetened condensed milk to create a Texas Roadhouse-style butter. If you're feeling savoury, try adding fresh or dried herbs like basil, chives, oregano, or parsley. A pinch of garlic and some chives can make a delicious garlic herb butter, perfect for steaks or potatoes.

Avoiding vanilla

To make a Belize white cake with creamery butter, you can follow the recipe for a classic vanilla cake, but simply leave out the vanilla. Here are some tips on how to avoid using vanilla in your cake:

Choose the right butter

Firstly, when making a white cake, it is important to choose a butter that is naturally pale in colour. The colour of butter can vary depending on the diet of the cow it came from. Grass-fed cows produce milk with a higher level of beta-carotene, which leads to a more yellow butter. Therefore, it is best to opt for butter from grain-fed cows, as this will produce a paler colour. Organic butter will generally be richer in colour, so it is best avoided when making a white cake.

Whip it good

Whipping your butter for a long time before adding the sugar will help to create a lighter base for your cake. For American-style buttercream, you can whip the butter before adding the sugar. For Italian, Swiss, and German buttercream, you can whip the butter in advance and then add it to the buttercream.

Skip the vanilla

Vanilla, or any other coloured flavouring, will tint your cake batter. If you want to avoid any colour, it is best to leave out the vanilla. However, if you would like to include vanilla for the flavour, you can use clear vanilla extract. This has a more artificial taste, but it won't affect the colour of your cake.

Neutralise the yellow

If your cake batter has a yellow tint, you can neutralise it by adding a tiny amount of violet gel food colouring. This works because yellow and purple are opposite each other on the colour wheel, so they will cancel each other out. Be careful not to add too much, or your cake batter will turn grey.

Add white gel food colouring

To make your cake even whiter, you can add some bright white gel food colouring to the batter. This works well in combination with the other tips above.

Alternative flavourings

If you are looking for a different flavour for your cake, you could try almond extract, rosewater, or citrus zest. These will add flavour without affecting the colour.

Neutralising the yellow

To neutralise the yellow colour of the buttercream, you can add a tiny amount of purple or violet food colouring. Yellow and purple are opposite ends of the colour spectrum and will cancel each other out. You can also use white food colouring to make the buttercream whiter.

To avoid the yellow colour in the first place, you can use shortening or a mix of butter and solid coconut oil instead of butter. You can also use vegan butter substitutes, which are often paler in colour. Korean butter is another option, though it is only available in speciality Korean markets.

If you want to use butter, choose a pale-coloured butter and whip it until it becomes fluffy and creamy. The more you whip it, the paler it will become.

Adding white colouring

Firstly, choose your butter wisely. The colour of butter can vary, and using a lighter-coloured butter will result in a whiter cake batter. Butter from grass-fed cows tends to be more yellow, whereas butter from grain-fed cows is usually paler. Organic butter is generally richer in colour.

Secondly, whip it good! For American-style buttercream, whip the butter until it is pale, fluffy, and creamy before adding the sugar. This will help create a lighter base for your cake. You can also whip the butter in advance before adding it to the buttercream for Italian, Swiss Meringue, or German buttercream.

Thirdly, skip the vanilla. Vanilla and other coloured flavourings will tint your cake batter. If you need to use vanilla, opt for clear vanilla extract, but be aware that it has a more candy-like, artificial taste.

Next, you can neutralise the yellow tint of your batter by adding a tiny amount of violet gel food colouring. Yellow and purple are opposite ends of the colour spectrum and tend to cancel each other out, which is why purple shampoo is recommended for blonde hair to reduce brassy tones. Add the tiniest amount of violet gel to your batter, as too much will turn it grey.

Finally, you can add bright white gel food colouring to your batter. This works well in combination with the other tips mentioned above.

Frequently asked questions