Jamaican Mocha Rum Cake Food

JAMAICAN RUM CAKE RECIPE

Steps:

• Preheat the oven to 325 F.
• Spray a bundt pan with non-stick spray.
• Sprinkle the pan with the almond flour and gently shake the pan so the almond flour evenly coats the sides.
• Sprinkle the chopped pecans evenly in the bottom of the pan.
• Combine the flour, 1 ½ cups sugar, pudding mix, baking powder, and 1 teaspoon salt, beating them together for 20-30 seconds.
• Add 1 stick butter to the mixing bowl, along with the oil, and beat on low for about 2 minutes.
• Add the milk and beat on low until combined.
• Beat in the eggs, one at a time.
• Add ½ cup rum and 2 ½ teaspoons vanilla, mixing on low until incorporated.
• Pour the batter into the prepared pan.
• Bake the cake for 50-60 minutes, until a wooden toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool.
• Melt the remaining 4 tablespoons butter over medium heat, stirring in the remaining sugar and rum along with ¼ teaspoon salt and ¼ cup water.
• Bring the syrup to a slow boil, then reduce the heat to medium-low and simmer for 7-8 minutes.
• Remove the syrup from the heat and allow it to cool.
• Stir the remaining vanilla into the syrup.
• Poke holes in the cake with a long skewer.
• Slowly pour about half the cooled syrup over the cake and allow it to sit for 1 hour.
• Pour the rest of the syrup over the cake and cover it with plastic wrap.
• Allow the cake to sit for several hours, or overnight.
• Loosen the cake around the edges of the pan and turn it out onto a plate before slicing and serving.

MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or 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 prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
• Dust cake with confectioners' sugar and serve with whipped cream.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Steps:

• For filling and topping:
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup:
• Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
• For cake:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
• Cut cake into 16 squares and serve.

JAMAICAN RUM CAKE

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.