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.
BARBADIAN PLAIN CAKE
My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She read this to me over the phone when I was in law school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I was able to find this on Mother's Day. It's a great simple pound cake, good with tea.
Provided by Bernadette Beekman
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.
- By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.
- Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan.
- Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer.
Nutrition Facts : Calories 533 calories, Carbohydrate 51.5 g, Cholesterol 146.6 mg, Fat 33.5 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 20.5 g, Sodium 441.5 mg, Sugar 27.3 g
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.
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.
PLAIN CAKE
Make and share this Plain Cake recipe from Food.com.
Provided by yukiop168
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together until well blended.
- Bake for 15-20 mins on medium heat.
- Serve with jam.
Nutrition Facts : Calories 122.8, Fat 3.2, SaturatedFat 1, Cholesterol 132.2, Sodium 43.9, Carbohydrate 18.7, Fiber 0.2, Sugar 12.8, Protein 4.7
JAMAICAN BANANA CAKE WITH BROILED TOPPING
My kids don't really care for frosting on cakes. I've used this topping on a plain yellow snack cake recipe, but I'll bet this banana cake is pretty good too.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- HEAT oven to 350ºF. Spray a 13x9-inch pan with no-stick flour spray.
- CREAM butter, sugar, vanilla and eggs in large bowl until creamy and slightly fluffy. Add milk, bananas, flour, baking powder, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into prepared pan.
- BAKE for 40 to 45 minutes, or until golden brown and wooden pick inserted in center comes out clean. Cool 5 minutes.
- SET oven to broil. Combine butter, brown sugar and milk in small saucepan. Cook on medium heat, stirring constantly about 2 minutes, or until shortening melts. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 2 to 3 minutes, or until golden brown, watching carefully. Cool completely.
Nutrition Facts : Calories 358.9, Fat 17.1, SaturatedFat 10, Cholesterol 63.3, Sodium 308.6, Carbohydrate 48.8, Fiber 1.3, Sugar 31.4, Protein 4.2
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
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