Caribbean Cream Cake Recipes

JAMAICAN RUM CAKE

Steps:

• Begin by preheating the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.
• To the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter and oil.
• Mix on low speed for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
• Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
• Finally, mix in the rum and vanilla extract until the batter is smooth.
• Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
• Completely cool the cake on a wire rack.
• Add the butter, water and sugar to you smallest saucepan.
• Bring to a slow boil and simmer for 7 or 8 minutes.
• Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
• The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.
• Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
• With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
• Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
• Cover the pan with plastic wrap and leave for several hours or overnight.
• This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.
• Store in an airtight plastic cake container at room temperature.
• This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.

CARIBBEAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• In a mixer bowl combine neufchatel, 2 eggs, 1/4 cup sugar and cream together.
• Stir in the pineapple and set aside.
• Mix together dry ingredients in a large bowl.
• Add oil, water, vanilla, and rum extract.
• Beat on medium for 2 minutes.
• Add 3 eggs and beat for 30 seconds more.
• Pour 2/3 batter in greased Bundt pan.
• Spoon the neufchatel mixture on top of batter.
• Pour remaining batter on top.
• Bake for 55 minutes, or until center is set, testing with a butter knife for doneness.
• Cool in pan for 10 minutes.
• Enjoy!