Jamaican Carrot Cake With Rum Food

JAMAICAN RUM CAKE

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.

CARROT CAKE WITH RUM SAUCE

Steps:

• Grease a 10 by 4 inch angel cake pan.
• Drain pineapple and reserve syrup.
• In a large bowl stir together flour, sugar, baking soda, baking powder.
• salt, and cinnamon.
• Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
• Beat at medium speed until blended.
• With a spoon stir in reserved pineapple, carrots and pecans.
• Turn into pan.
• Bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
• Place pan on a wire rack to cool for 10 minutes.
• Loosen edges; turn out on rack; cool completely.
• In a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
• Cool to warm stirring occasionally.
• Stir in rum and vanilla.
• Serve warm with Carrot Cake.
• Sauce my be made ahead, stored in refrigerator and reheated gently.
• Makes about 2 cups.

JAMAICAN MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
• Dust cake with confectioners' sugar and serve with whipped cream.

MY MOM'S JAMAICAN STYLE CARROT JUICE

Steps:

• Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots.
• After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender.
• Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!).
• Using a strainer (or a cloth strainer if you aren't a fan of a little pulp), empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard).
• Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do).
• Blend until color change is uniform and add more condensed milk if needed and blend again.
• Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice.