Jamaica Me Crazy Pound Cake Recipes

RUBY'S 'JAMAICAN ME CRAZY' GINGER CAKE

Steps:

• Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Make the sponges. Place the butter, sugar, treacle, golden syrup and vanilla in the bowl of a stand mixer fitted with the beater attachment and beat on a medium speed until light and fluffy (about 5 minutes).
• Crack the eggs into the bowl one at a time, ensuring each one is thoroughly combined before adding the next. Add the rum and combine, then sift in the ground spices and flour. Use a spatula to fold in the flour mixture, then fold in the soured cream and chopped ginger.
• Divide the mixture equally between the cake tins. Bake for 25-30 minutes, until just firm to the touch. Remove the sponges from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
• While the sponges are baking, make the ginger snaps. Place the butter, caster sugar and golden syrup in a small pan over a low heat. When the butter has melted, remove the mixture from the heat and sift in the flour and ginger. Mix thoroughly and allow the mixture to cool.
• When the sponges are out of the oven, increase the temperature to 200°C/180°C fan/400°F/Gas 6. Spoon 3 individual tablespoons of ginger-snap mixture onto the silicone mat on the baking sheet, spacing each spoonful well away from the next. Bake for 8 minutes, until evenly golden brown. Remove from the oven, leave to cool on the mat for 2 minutes, then transfer to a wire rack to cool completely. Repeat to make 6-8 more snaps. Set aside.
• To make the toffee drizzle, place all the ingredients in a small pan over a medium heat. Bring to the boil and boil for 2-3 minutes, until the sauce is reduced and syrupy. Pour the drizzle into a bowl, allow to cool, then transfer to the fridge to cool completely. Once cold, place in the squeezy bottle and set aside.
• When you're ready to assemble the cake, make the orange cream. Place all the ingredients in a large mixing bowl. Whisk to soft peaks with an electric hand whisk. Place half the mixture into the large disposable piping bag.
• Mix together the syrup ingredients, then brush the syrup over each cake. Place one sponge on a board or plate. Snip off the end of the piping bag containing the orange cream to make a 2cm hole. Pipe one third of the orange cream in the bag over the first sponge, then place another sponge on top. Pipe over another third of orange cream and top with the third sponge. Pipe over the remaining orange cream, spreading it out thinly over the top and sides of the cake using a palette knife. Use the remaining half of the cream to coat the top and sides of the cake in a smooth layer.
• Using the squeezy bottle, squeeze toffee drizzle around the edge of the top of the cake allowing it to drip down the sides. Squeeze the remaining drizzle on the top, if you wish, and spread it over in a layer. Place the assembled cake in the fridge to chill while you make the rum cream.
• Put the cream, sugar and rum in a small bowl and whisk with an electric hand whisk to firm peaks. Spoon the flavoured cream into the piping bag fitted with a large star nozzle and pipe rosettes around the top edge of the cake. Break up the ginger snaps into large pieces and press the shards into the top of the cake to finish.

JAMAICA CAKE

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.

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.

JAMAICAN ME CRAZY BEEF PATTIES

Steps:

• For the filling.
• In a large pan cook beef and onions till brown, add spices, breadcrumbs and water.
• Continue to cook for 3-5 minutes, the breadcrumbs will absorb the water( you may need to add more water) Adjust to your likeness.
• Let cool until dough is ready.
• For the starter-mix the yeast, flour and water (first 3 ingrediants)in a medium size bowl, cover with plastic wrap and let rest in a warm place for 1 hour.
• For the dough.
• sift the flour, tumeric and salt in a large bowl, with a pastry blender add the butter or crisco till it become like small pea size.
• now add the eggs to the starter and wisk them together.
• Add the yeast and egg mixture to the flour.
• Stir until it froms a ball and then knead for a few minutes.At this stage the dough doesnt look the nicest but it will turn out!
• Divide the dough in 20 peices.Roll into balls and place on a tray, let rest for 30 minutes ( or you can refridgerate till later use).
• Pre-heat oven to 350 degrees.
• Line a few baking trays with parchment paper.
• on a lightly floured surface roll out the balls of dough in a oval shape about 8-10 in long.
• Add filling to one half fold over and seal edges with a fork, continue until you have 8 patties on each cookie sheet.
• Bake at 350 degrees for 20-25 minutes or until edges are golden.

JAMAICAN ME CRAZY BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
• Make the mayonnaise: combine all the Coconut Mayonnaise ingredients in a bowl; stir to combine; cover and refrigerate until ready to serve.
• Make the chutney: combine the duck sauce, salsa, and banana in an 8-inch fire-proof skillet; place on the grill rack and cook, stirring, until thickened-about 5 minutes.
• Remove from heat, stir in the chopped tomatoes, cover, and refrigerate until serving.
• Make the patties: combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne.
• Handle as little as possible but combine mixture well.
• Divide mixture into 6 equal portions; form into patties to fit rolls.
• When the grill is ready, brush grill rack with oil; place the patties on the rack, cover, and cook, turning once, until done to preference-5-7 minutes on each side for medium.
• During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• Assemble burgers: spread mayonnaise over the cut sides of the roll tops; on each roll bottom, place ½ cup watercress, a patty, and an equal portion of the chutney; add the roll tops and serve.

JAMAICAN ME CRAZY CHILI

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.