Recipe courtesy of Erin Campbell
and
Jernard Wells
Planter's Punch Cake
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- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 792
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 3 g
- Sugar
- 63 g
- Protein
- 11 g
- Cholesterol
- 161 mg
- Sodium
- 453 mg
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 792
- Total Fat
- 34 g
- Saturated Fat
- 20 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 3 g
- Sugar
- 63 g
- Protein
- 11 g
- Cholesterol
- 161 mg
- Sodium
- 453 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch metal baking pan. Line the bottom of the pan with parchment paper.
- Put the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Put the butter and both sugars in a second large bowl and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition; beat until smooth, then add the sour cream. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure the batter is well mixed. Add the grenadine, lemon zest, lime zest and orange zest, and stir until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake until the cake is light golden on top and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Transfer the cake to a cooling rack and let cool for 10 minutes. Invert the cake onto the rack, unmold from the pan and remove the parchment paper. Turn the cake right-side up on the rack and let cool completely before serving.
