Plain Cake Jamaican Style Recipes

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.

JAMAICA CAKE

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.

PLAIN CAKE JAMAICAN STYLE

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.

JAMAICAN COFFEE CAKE

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.

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.

EASY PLAIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Add sugar into melted butter, stir until sugar is melted and blended with butter. Beat in eggs. Stir in self-rising flour bit by bit until mixture is well blended. Stir in one of the optional ingredients, if desired, according to your own taste to add special flavor to your cake.
• Bake for 25 minutes in a preheated oven.

JAMAICAN SPICED UPSIDE-DOWN CAKE

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.