If you enjoy in rich and moist cakes, this one is probably something you will enjoy immensely. Full of aroma and taste, filled with spices and alcohol, this amazing delicacy is also really easy to prepare, and lasts for week in the fridge. Well, probably there will be no need for that, and once you taste this, you will understand why.
Here is one really delicious specialty to prepare. This traditional Jamaican rum cake has many versions, including white and dark one. For the dark version, you need ten eggs, one pound butter, dry chopped fruits mixture, and flour each, maybe half pound sugar, some molasses, different spices such as vanilla, cinnamon and nutmeg, baking powder and lime, zest and juice both. Of course, you also need white rum and red wine.
The first step is to put all your chopped dry fruits in a large bowl and soak it in rum and wine with spices. In another bowl, cream the butter with half of your sugar, using the rest of it for mixing together with eggs. Combine these mixtures and add soaked fruits and all other ingredients. Make sure to add the flour gradually. The mixture should be soft, but hard enough to support the spoon.
Line and grease the baking pans. Bake in light oven for up to two hours, checking occasionally. You may put a small pan with water on the bottom of the oven, to keep the moisture in. Cold cake can be kept in the fridge for several weeks, in closed container. Use the spiced wine leftovers to keep it moist, or simply pour some red wine over the cake.
The amount of spices used depends on your personal taste. Brown sugar instead of white will make the cake darker, and molasses does the same thing, as well as the red wine. You may change the recipe to suit your taste, adding more fruits or spices, or introducing new ingredients, such as almond flour, for example.
Some other recipes don't include wine at all. For example, this one. This cake won't be dark, but it will still be rich and moist. So, prepare six eggs, 200 grams butter, chopped dry fruits and flour, and 150 grams sugar. Prepare also different spices such as cinnamon, vanilla and nutmeg, the juice and zest of one lime, baking powder and one cup white rum. For the syrup, prepare one cup butter, one cup white rum, one cup water and sugar and spices.
Mix together butter and sugar, then add the eggs and other ingredients. Line and grease your pan or mold, bake on the lower temperature for one hour or so, checking occasionally. In the meantime, prepare the hot syrup using mentioned ingredients. You should pour it over your baked cake, little by little. If there are some leftovers, keep them and pour over it another day.
Once you try these recipes, you may play with any other appealing ingredients you want to add. For example, it's really nice to add some cocoa in, or almond flour, or a little bit ginger. If you add just a pinch of chili, the result might surprise you. Use your imagination and enjoy.
Here is one really delicious specialty to prepare. This traditional Jamaican rum cake has many versions, including white and dark one. For the dark version, you need ten eggs, one pound butter, dry chopped fruits mixture, and flour each, maybe half pound sugar, some molasses, different spices such as vanilla, cinnamon and nutmeg, baking powder and lime, zest and juice both. Of course, you also need white rum and red wine.
The first step is to put all your chopped dry fruits in a large bowl and soak it in rum and wine with spices. In another bowl, cream the butter with half of your sugar, using the rest of it for mixing together with eggs. Combine these mixtures and add soaked fruits and all other ingredients. Make sure to add the flour gradually. The mixture should be soft, but hard enough to support the spoon.
Line and grease the baking pans. Bake in light oven for up to two hours, checking occasionally. You may put a small pan with water on the bottom of the oven, to keep the moisture in. Cold cake can be kept in the fridge for several weeks, in closed container. Use the spiced wine leftovers to keep it moist, or simply pour some red wine over the cake.
The amount of spices used depends on your personal taste. Brown sugar instead of white will make the cake darker, and molasses does the same thing, as well as the red wine. You may change the recipe to suit your taste, adding more fruits or spices, or introducing new ingredients, such as almond flour, for example.
Some other recipes don't include wine at all. For example, this one. This cake won't be dark, but it will still be rich and moist. So, prepare six eggs, 200 grams butter, chopped dry fruits and flour, and 150 grams sugar. Prepare also different spices such as cinnamon, vanilla and nutmeg, the juice and zest of one lime, baking powder and one cup white rum. For the syrup, prepare one cup butter, one cup white rum, one cup water and sugar and spices.
Mix together butter and sugar, then add the eggs and other ingredients. Line and grease your pan or mold, bake on the lower temperature for one hour or so, checking occasionally. In the meantime, prepare the hot syrup using mentioned ingredients. You should pour it over your baked cake, little by little. If there are some leftovers, keep them and pour over it another day.
Once you try these recipes, you may play with any other appealing ingredients you want to add. For example, it's really nice to add some cocoa in, or almond flour, or a little bit ginger. If you add just a pinch of chili, the result might surprise you. Use your imagination and enjoy.
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