Jamaican Rum Cake Food

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.

BACARDI RUM CAKE

Steps:

• Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
• Stir together cake mix, pudding mix, eggs, water, oil and rum.
• Pour batter over nuts.
• Bake at 325 in oven for 1 hour.
• Cool 10 minutes in pan.
• Invert onto serving plate and prick top.
• Glaze-----------------.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Stir in rum.
• Brush glaze evenly over top and sides of cake.
• Allow cake to absorb glaze.
• Repeat until glaze is used up.

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.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

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.

RUM CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift the cake mix into a large bowl. Whisk together the pudding, eggs, oil, 1/2 cup water and 1/2 cup of the dark rum in a separate large bowl. Add the wet ingredients to the cake mix and mix until just blended, then pour half into the prepared Bundt pan. Add the cocoa and the remaining 1 tablespoon dark rum to the remaining half of the batter, then stir to blend and pour into the prepared Bundt pan.
• Bake in the oven until a toothpick inserted into the cake comes out clean, about 1 hour. Let sit for 10 minutes in the pan, then turn out onto a serving plate.
• While the cake is sitting in the pan, make the glaze: Combine the sugar, butter, 1 tablespoon water and vanilla in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and cook, stirring constantly, until thickened with large bubbles, about 3 minutes. Remove the mixture from the heat and stir in the dark rum. Drizzle the glaze over the top and sides of the cake while both are warm. Allow the cake to absorb the glaze and repeat until all the glaze is used.

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.