Jamaican Bulla Cake Food

JAMAICAN BULLA CAKE

Jamaican Bulla Cake image

Make and share this Jamaican Bulla Cake recipe from Food.com.

Provided by mashonacat71

Categories Dessert

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 1/4 cups brown sugar

Steps:

Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup,only add enough water to saturate the sugar.
Combine all the dry ingriedients with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough.
Flour a board and knead for 5 mins, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greesed baking sheet in a pre-heated oven.(350 degrees).
Bake for 25 mins or until Bullas rise.
This is a basic Bulla cake recipe, you can add other ingriedients like ginger root or chocolate.

Nutrition Facts : Calories 303.6, Fat 2.1, SaturatedFat 1.1, Cholesterol 4.1, Sodium 124.2, Carbohydrate 64.2, Fiber 1.7, Sugar 17.8, Protein 6.3

JAMAICAN CAKE

Jamaican Cake image

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

Ingredients

2 cups sugar
3 cups all-purpose flour
1 1/2 cups vegetable oil
1 (8 ounce) can crushed pineapple (including juice)
2 cups mashed bananas
3 eggs, beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup pecans, chopped
1 lb powdered sugar
1/2 cup pecans, chopped
6 ounces cream cheese
1/4 lb margarine
2 teaspoons vanilla

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 BULLA CAKE RECIPE - (3.6/5)

Jamaican Bulla Cake Recipe - (3.6/5) image

Provided by á-5717

Number Of Ingredients 11

Ingredients

2 3/4 cups brown sugar
1/2 tablespoon salt
2 cups water, plus
1 cup margarine
2 tablespoon ginger
2 tablespoon vanilla
7 1/2 cups flour
3 tablespoon baking powder
1/2 tablespoon baking soda
1 teaspoon nutmeg
Flour for rolling out bulla

Steps:

Dissolve sugar and salt in water, add ginger, margarine and vanilla. Sift together all dry ingredients and combine with liquid gradually. Dough must be clammy and heavy. Place on floured board and dust with flour until dough is manageable. Roll out to a thickness of about 1/4-inch and cut into slices. Bake in a 375°F oven for 20 to 25 minutes.

JAMAICAN BLACK CAKE

Jamaican Black Cake image

Provided by Food Network

Categories dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

Ingredients

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

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.

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