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
PLAIN CAKE JAMAICAN STYLE
The cake of the day. My friend shares this recipe once time in a lifetime, but it's yours. The liquid in this cake can be substituted with milk. You'll enjoy the moist taste of this cake.
Provided by Andre
Categories Dessert
Time 31m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 8-inch round baking tin and set aside. Preheat the oven to 375°F.
- Cream butter and sugar until light and fluffy. Add eggs folding into mixture until blended.
- Combine all dry ingredients in a separate bowl and fold one or two times.
- Add dry ingredients to wet ingredients and fold.
- Add water and vanilla then continue to fold (be careful not to over fold, you just want to fold enough to rub out dry ingredients).
- Bake in oven set at 350°F Bake for 25 - 30 minutes or until when tested with toothpick comes out clean.
- Cool before attempting to remove.
Nutrition Facts : Calories 333, Fat 13.1, SaturatedFat 7.7, Cholesterol 83.4, Sodium 381.8, Carbohydrate 49.4, Fiber 0.8, Sugar 25.2, Protein 4.9
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.
SHARON'S JAMAICAN FRUIT CAKE
A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!
Provided by Sharon
Categories World Cuisine Recipes Latin American Caribbean
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
- Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g
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