Plain Cake Jamaican Style Recipes

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JAMAICA CAKE



Jamaica Cake image

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

2 cups white sugar
1 ½ cups vegetable oil
1 ½ cups chopped pecans
3 cups all-purpose flour
2 bananas, peeled and diced
3 eggs
1 (20 ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda

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



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

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.

JAMAICAN PLANTAIN TARTS



Jamaican Plantain Tarts image

This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!

Provided by Kelsey

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 7h5m

Yield 25

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon salt
¼ cup cold butter, cut into 1/2 inch pieces
3 tablespoons shortening, chilled and diced
1 egg, beaten
1 tablespoon ice-cold water
3 very ripe (black) plantains
¼ cup white sugar
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
2 drops red food coloring
1 egg white, beaten
white sugar for decoration

Steps:

  • Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
  • While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
  • Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 17.1 g, Cholesterol 12.3 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 112.2 mg, Sugar 5.8 g

JAMAICA CAKE



Jamaica Cake image

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

2 cups white sugar
1 1/2 cups vegetable oil
1 1/2 cups coarsely chopped pecans
3 cups all-purpose flour
2 -3 large ripe bananas, peeled and chopped
3 eggs
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt

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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