Jamaicacake Recipes

SHARON'S JAMAICAN FRUIT CAKE

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.

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.

JAMAICAN CHRISTMAS CAKE

Steps:

• Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
• Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
• Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
• Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
• Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
• When all liquid has evaporated let your fruits cool.
• Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
• Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
• Grease and line 2 eight inch baking pans with butter or nonstick spray
• Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
• Bake until done (approximately 45 mins)
• Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
• Leave cakes in pan to cool.

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.

JAMAICAN GINGER LOAF CAKE

Steps:

• Grease a 2lb loaf tin (900g) with greaseproof/parchment paper. Preheat the oven to about 170C or 160C fan.
• Place your black treacle, golden syrup, dark brown soft sugar and dairy free spread into a saucepan with 70ml of water. Gently heat and stir until completely melted. (Don't allow it to boil!)
• Sift your flour and spices into a mixing bowl and then add your warm syrup/treacle mixture to it. Beat together using a wooden spoon until lovely and smooth.
• Add half your beaten egg and mix thoroughly, then repeat with the other half.
• In a small dish, add 2 tbsp of water to the bicarbonate of soda, mix until well combined and then add to your main bowl too. Mix once more. Your final mixture should now look nice and smooth, with a runny consistency.
• Pour your mixture into the loaf tin and bake for 60 minutes.
• Once baked allow to cool. The cake should be almost firm to touch, but will firm up more as it cools.

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.