Ethné de Vienne Spice Cake

  • Preparation 15 MIN
    Cooking 1 H


Spice blend


  1. Preheat the oven to 180 °C (350 °F).
  2. Cream the butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
  3. Reduce the speed and add the sifted flour.
  4. Beat until the flour is just incorporated.
  5. Add the spice blend, and then thoroughly incorporate the eggs, one at a time.
  6. Pour into a buttered and floured 12 X 4-inch loaf pan.
  7. Bake in the middle of the oven until a toothpick comes out clean (about 60 minutes).
  8. After removing the cake from the oven, let cool for 5 minutes, then drizzle with the rum.
  9. Unmould the cake when completely cooled.
  10. The cake will keep for up to two weeks in an airtight container. 


It is easy to prepare a Caribbean-Style extract for you desserts; in a jar, combine 1 cup dark rum, 4 vanilla beans, a tonka bean, a crushed sapote pod, a little mace and allspice. Leave to stand for a month. Use and store like vanilla extract.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.