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
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.
MYSTERY CAKE
This is an easy spice cake from "The Joy of Cooking" made moist and delicious by using a stealthy ingredient: a can of condensed tomato soup. Make it and see if your guests can guess the secret.
Provided by Jennifer Steinhauer
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
- Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
- If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
- To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 18 grams, Carbohydrate 110 grams, Fat 37 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 502 milligrams, Sugar 77 grams, TransFat 1 gram
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
JAMAICAN MYSTERY CAKE
It is my understanding that this recipe has been in the family of Captain Reuben Baker for many generations. His grandfather, Captain L.D. Baker, successfully imported bananas from his plantations in Jamaica to his home in New England in the 1800's.
Provided by Renee Ferraz
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For cake: Preheat oven to 350 degrees.
- Cream butter and sugar in mixing bowl.
- Add eggs one at a time, beating well after each addition.
- Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
- Fold in mashed banana and walnuts.
- Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
- Let cool in pan 5 mins, invert on cake rack to cool.
- For icing: In small bowl cream butter and sugar at medium speed.
- Using high speed add eggs one at at time, beating well after each addtion.
- Blend in dissolved instant coffee mixture.
- To assemble: Slice cake in half lengthwise.
- Place bottom layer cut side up on cake platter.
- Slice banana and arrange evenly over cake.
- Sprinkle with Grand Marnier.
- Spread one-half of icing over bananas.
- Add top layer and frost top only with remaining icing.
- Garnish with walnuts.
- Refrigerate.
MYSTERY MOCHA CAKE
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.
JAMAICAN CAKE
We had this dessert when staying in the caribbean. The restaurant was gracious enough to give us the recipe. It's scrumptious and easy to make.
Provided by Sassy in da South
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all cake ingredients in a large bowl. Bake in a greased tube pan for 1 hour and 15 minutes at 350 degrees.
- Let cool 3-4 hours.
- Prepare icing by creaming margarine with cream cheese; then add remaining ingredients.
- Apply icing once cake is cooled.
JAMAICAN SPICED UPSIDE-DOWN CAKE
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Melt 5 tablespoons butter and add to a 9-inch square baking pan, tilting to coat bottom and sides. Sprinkle with 1/2 cup sugar and arrange pineapple slices in 2 slightly overlapping rows.
- In a large microwave-safe bowl, microwave coconut milk and remaining 4 tablespoons butter in 20-second increments until butter is melted but not hot. Whisk remaining cup sugar to remove lumps, then add to bowl. Whisk in eggs, lime zest and juice, and vanilla.
- Whisk together flour, baking powder, allspice, and salt. Add flour mixture to coconut milk mixture in 3 additions, whisking until smooth. Pour batter over pineapple and spread in an even layer. Tap pan on counter to remove any air bubbles. Bake until cake is golden brown and a toothpick inserted into center comes out clean, 1 hour. Let cool on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter. Serve warm.
Nutrition Facts : Calories 518 g, Fat 22 g, Fiber 2 g, Protein 8 g, SaturatedFat 15 g
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