BAHAMA MAMA CARROT CAKE (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.
Provided by GiddyUpGo
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Mix the sugar with the oil and eggs.
- Add the dry ingredients and mix well.
- Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
- Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
- Let the cake cool completely, then make the frosting:.
- Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Nutrition Facts : Calories 698.1, Fat 43.7, SaturatedFat 11.6, Cholesterol 77.5, Sodium 438.1, Carbohydrate 73.9, Fiber 2.8, Sugar 53.3, Protein 6.3
BAHAMA MAMA BANANA RUM CAKE
A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.
Provided by Scarlett516
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE THE GLAZE.
- Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
- TO MAKE THE CAKE.
- Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
- One by one, beat in the eggs, taking care to mix well between each addition.
- Beat in the mashed bananas, vanilla, and rum.
- Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
- Fold in the sour cream.
- Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
- Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
- Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
- Allow to cool completely before serving.
Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5
BAHAMIAN RUM CAKE
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
- To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
- In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
- Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
- While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
- When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
- Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
- To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
- Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
- Storage
- The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.
BAHAMA MAMMA
This is a coctail that we tried in the Bahamas but be careful because it tastes so fruity that you forget how much you've had to drink!!!
Provided by Ranikabani
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and shake well.
- Into a highball glass, pour over ice.
- Serve with a slice of orange, pineapple and/or cherry.
Nutrition Facts : Calories 236.1, Fat 0.1, Sodium 4.1, Carbohydrate 14.5, Fiber 0.2, Sugar 9.7, Protein 0.3
BAHAMIAN JOHNNY BREAD
This recipe is a cultural staple in the Bahamas and throughout the Caribbean and is a family favorite(one which I have tweaked a bit over the years to suit various tastebuds) but its a wonderful bread/cake-like dish thats commonly served with soups and souses of all kinds (for breakfast, lunch or dinner)and can also be wonderful after dinner supper topped with jam and served with tea or cocoa. My family especially loves to eat it like a sandwich with cheese or peanut butter in the middle.Yum...the choices are endless. Hope you enjoy!!!!
Provided by IslandGal
Categories Quick Breads
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease an 11x15 baking pan and set aside.
- In a mixing bowl, sift together the flour and baking powder and then add the sugar and salt. With your fingers, gently knead in the stick of butter until well incorporated in the mixture. Add in the eggs, vegetable oil, milk and water and mix well with a spoon until the texture of your mixture is between that of a bread dough and the batter of a cake mix, adding more water if necessary.
- Pour mixture into greased pan and bake for 30mins. Brush the melted butter over the top and continue to bake for another 15 mins or until golden brown and butter knife comes out clean from the middle.
- Cut in squares and serve warm with butter or jam.
CONCH FRITTERS (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Poster's Note: I never use any recipes for Travel by Stove (this one included) that I am not reasonably certain come from traditional or authentic sources. I never add or remove ingredients from them before I post them to my blog or to Food.com, even if I think the recipe might benefit from changes. In this way I can be sure I'm giving my readers a true representation of cuisine from the region. Conch fritters are served in restaurants all over the islands, so many people think of them as a big part of the Bahamian tourist experience. If you can't find conch in your local market (and you probably can't), you can order a canned version online.
Provided by GiddyUpGo
Categories Caribbean
Time 35m
Yield 30 Fritters
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the dipping sauce ingredients.
- Finely mince or grind the conch meat.
- Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
- Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
- Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
- Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
- Drop them into the oil. Flip them once during cooking so they will cook evenly.
- When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.
Nutrition Facts : Calories 61.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.5, Sodium 60.2, Carbohydrate 12.1, Fiber 0.6, Sugar 1.4, Protein 1.5
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