JAMAICAN BLACK CAKE
Steps:
- Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
- Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
- In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
- Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
- Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.
JAMAICA CAKE
This cake is made right in the pan. No extra dishes to mess up and very good. A favorite at reunions, parties, etc.
Provided by Connie Galloway
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.
Nutrition Facts : Calories 552.4 calories, Carbohydrate 60.9 g, Cholesterol 39.9 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 272.1 mg, Sugar 37 g
JAMAICA CAKE
My mom clipped this out of some magazine eons ago and it was one of the first things I ever learned to bake as a girl. It is still a trusted stand-by for unexpected guests or when I just want something easy and sweet. No mixer and no frosting needed! Great when you first bake it, even better the next day. I usually use 2 bananas, but sometimes use 3 if I want a strong banana flavor.
Provided by Kat in Texas
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the sugar, vegetable oil, pecans, flour and bananas.
- Stir in the eggs, pineapple (and juice), vanilla, baking soda, cinnamon and salt.
- Mix well but try not to mash the bananas.
- Pour into a 9x13 inch pan and bake in a preheated 350 degree oven for 60 minutes, or until cake tests done.
- Can also use a tube or bundt pan, but you'll need to lightly grease and flour those.
Nutrition Facts : Calories 646.2, Fat 38.7, SaturatedFat 4.8, Cholesterol 52.9, Sodium 317.6, Carbohydrate 72, Fiber 3.2, Sugar 43.7, Protein 6.5
JAMAICAN COFFEE CAKE
A specialty of Sign Great House at Sign near Montego Bay, Jamaica
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 16
Steps:
- For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
- For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
- Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
JAMAICAN GINGER LOAF CAKE
Dark loaf cake that is gluten and diary free
Provided by Gingenut
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Grease a 2lb loaf tin (900g) with greaseproof/parchment paper. Preheat the oven to about 170C or 160C fan.
- Place your black treacle, golden syrup, dark brown soft sugar and dairy free spread into a saucepan with 70ml of water. Gently heat and stir until completely melted. (Don't allow it to boil!)
- Sift your flour and spices into a mixing bowl and then add your warm syrup/treacle mixture to it. Beat together using a wooden spoon until lovely and smooth.
- Add half your beaten egg and mix thoroughly, then repeat with the other half.
- In a small dish, add 2 tbsp of water to the bicarbonate of soda, mix until well combined and then add to your main bowl too. Mix once more. Your final mixture should now look nice and smooth, with a runny consistency.
- Pour your mixture into the loaf tin and bake for 60 minutes.
- Once baked allow to cool. The cake should be almost firm to touch, but will firm up more as it cools.
JAMAICAN RUM CAKE
I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze.
Provided by rainna
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Sift together and set aside the flour, baking powder, baking soda and salt.
- Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
- Add the lime zest and rum. Stir well to combine.
- Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
- Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
- Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.
JAMAICAN CAKE
We had this dessert when staying in the caribbean. The restaurant was gracious enough to give us the recipe. It's scrumptious and easy to make.
Provided by Sassy in da South
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all cake ingredients in a large bowl. Bake in a greased tube pan for 1 hour and 15 minutes at 350 degrees.
- Let cool 3-4 hours.
- Prepare icing by creaming margarine with cream cheese; then add remaining ingredients.
- Apply icing once cake is cooled.
JAMAICAN RUM CAKE
Curtis special rum cake done to perfection, light and fluffy with that great J Wray & Nephew Rum taste to top it off.
Provided by curtiscakes2009
Time 1h
Yield Serves 16
Number Of Ingredients 10
Steps:
- cream sugar and butter then add eggs
- mixed egg, sugar, butter together until light and fluffy
- add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
- grease a "10 inch tin and pour the mixture
- bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.
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- In a large container with a tight-fitting lid, combine the prunes, raisins, currants, dried cherries, 1 1/2 cups rum, and Manischewitz wine. Stir to combine, cover, and set aside for at least two days (and up to 6 months).
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