SUGAR CAKE (TRINIDAD)
Make and share this Sugar Cake (Trinidad) recipe from Food.com.
Provided by WizzyTheStick
Categories Candy
Time 30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Boil sugar and water to from a light syrup.
- When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
- When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
- Add the almond extract and food colouring of your choice, if desired.
- Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.
SPONGE CAKE FROM TRINIDAD
From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls' High School Cookbook. This is dairy free and has lemon juice and lime rind...Mmmm. Recipe doesn't say how long to bake so I guessed the time. Also, not sure what "cut with a knife to remove air bubbles" means!
Provided by Oolala
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and add salt.
- Beat egg yolks until thick and pale in color.
- Gradually beat in sugar.
- Add lemon juice, lime zest and water.
- Fold dry ingredients into egg yolk mixture.
- Beat egg whites until stiff; fold into batter.
- Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles.
- Bake in a preheated 325 degree F. oven until top springs back when touched.
- Invert and cool completely.
- Loosen cake with a spatula and shake from pan.
Nutrition Facts : Calories 190.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 108, Carbohydrate 37.3, Fiber 0.4, Sugar 25.3, Protein 4.8
TRINIDAD BLACK CAKE
This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there, the better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is the minimum time required for the fruit to soak.
Provided by Roxanne J.R.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time P14DT10h50m
Yield 16
Number Of Ingredients 13
Steps:
- Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
- Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
- Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
- Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
- Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
- Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
- Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.
Nutrition Facts : Calories 727.8 calories, Carbohydrate 109.7 g, Cholesterol 177.3 mg, Fat 26.7 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 15.6 g, Sodium 618.3 mg, Sugar 69.4 g
CHIP CHIP (TRINIDAD)
Make and share this Chip Chip (Trinidad) recipe from Food.com.
Provided by WizzyTheStick
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil sugar and water to from a light syrup.
- When bubbles the size of small pearls appear, add coconut and cream of tartar.
- When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
- Add the almond extract and food colouring if desired.
- Drop by spoon onto a greased cookie tray.
Nutrition Facts : Calories 464.9, Fat 18.3, SaturatedFat 16.2, Sodium 39.6, Carbohydrate 78.2, Fiber 4.6, Sugar 72.7, Protein 1.9
TRINIDAD BLACK CAKE
The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! However, it's of course not active working time ;-) and the cake is not difficult to make at all, so don't let the length of the instructions scare you! The most tedious part is chopping the fruit - try to resist to urge to use a food processor, as chopping by hand will give you the best results. Have a glass of wine, listen to your favourite music and make a night of it! If, however, you do give in to temptation, be very careful not to process the fruit into a sticky mass: you want finely chopped, not jam! Serve this wonderful cake in thin slivers with a dollop of whipped cream.
Provided by stormylee
Categories Dessert
Time 5h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 18
Steps:
- To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
- Combine in a large bowl with mixed peel and almonds.
- Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
- Stir to combine.
- Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
- Prepare the caramelised sugar on the day you intend to bake the cake.
- Put brown sugar in a heavy pot.
- Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
- Do not burn!
- When sugar has turned dark, remove pot from heat and gradually stir in hot water.
- Mix well.
- Let the mixture cool.
- Final cooking: Preheat oven to 120 C (250 F).
- Line a round cake tin with buttered parchment paper.
- Stir lime peel and caramelised sugar into the fruit mixture.
- Set aside.
- Sift together flour and baking powder.
- Set aside.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing until blended.
- Add the flour mixture, stir to combine.
- Add the fruit mixture, stir to combine.
- Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
- Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
- Cake should shrink from the sides of the pan.
- Cool cake in the tin for 24 hours before removing.
- Let the cake ripen for some time before serving.
- Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.
Nutrition Facts : Calories 396.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 77.3, Sodium 136.6, Carbohydrate 62.6, Fiber 3.6, Sugar 45.2, Protein 4.9
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THE SWEET DELICOUSNESS OF COCONUT SUGAR CAKE
From simplytrinicooking.com
Cuisine CreoleCategory SnackServings 10Total Time 55 mins
- Grate the coconut in the blender with about 1 cup of water. Strain, but do not squeeze the juices out of it. Set aside the grated coconut.
- Pour the 2 cups of water in a deep heavy pot and throw in the bay leaf. Allow it to boil for about 5 minutes. Then pour the sugar into the hot water to form light syrup.
- Stir occasionally to test the thickness of the syrup. Pour in the grated coconut and almond essence. Mix well. Leave to cook. Stir occasionally until the coconut mixture comes away from the sides of the pot easily. Remove from heat.
- Sprinkle cream of tartar to the mixture and beat with a spoon for 2 minutes. Immediately drop spoonfuls on to a fig leaf or non stick surface. Allow to harden completely. Turn over to allow the bottom to dry.
COCONUT SUGAR CAKE - SIMPLY TRINI COOKING
From simplytrinicooking.org
Cuisine CreoleCategory SnackServings 10Total Time 55 mins
- Grate the coconut in the blender with about 1 cup of water. Strain, but do not squeeze the juices out of it. Set aside the grated coconut.
- Pour the 2 cups of water in a deep heavy pot and throw in the bay leaf. Allow it to boil for about 5 minutes. Then pour the sugar into the hot water to form light syrup.
- Stir occasionally to test the thickness of the syrup. Pour in the grated coconut and almond essence. Mix well. Leave to cook. Stir occasionally until the coconut mixture comes away from the sides of the pot easily. Remove from heat.
- Sprinkle cream of tartar to the mixture and beat with a spoon for 2 minutes. Immediately drop spoonfuls on to a fig leaf or non stick surface. Allow to harden completely. Turn over to allow the bottom to dry.
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