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.
There are many variations of this traditional recipe. But, you may start with this traditional Jamaican rum cake recipe first. For this one, prepare ten eggs, 450 grams butter, and the same quantity of flour and dry fruits, chopped. You may any combination of different dry fruits. You also need half lb sugar, baking powder, spices, vanilla, cinnamon, nutmeg, molasses, lime, red wine and white rum.
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.
Bake in lined and greased pan or pans for between one and two hours. Baking time will depend on size of your pan, so you should check the cake every once in a while, using wooden stick or a knife. To keep it moist, put a smaller pan with water on the bottom of your oven. Once done, this delicacy will remain fresh for days, kept in closed container in your fridge. Simply pour more wine on if you think it is needed.
Some people like it more spicy, and it is certainly permitted to use more spices if you want. Replace nutmeg with more vanilla, for example, or add some other spices of your choice. Replacing white sugar with brown will result in darker, and even richer cake, and the same result might be achieved by using more molasses. Red wine also gives rich color.
Well, some prefer this wine less recipe. It is equally moist, but rather light. So, for this one, you will need six eggs, seven oz. Butter, seven oz. Flour, five oz. Sugar, cinnamon, nutmeg, vanilla, seven oz. Mixed chopped dry fruits, baking powder, white rum and one lime, zest and juice. You'll also need additional one cup butter, half cup spiced rum, one cup water, one cup sugar and spices for the syrup.
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.
As you can see, this really isn't complicated. When you prepare the first one, you will know what to add or change to make it even better. Use your imagination and include new, interesting ingredients, such as chili powder, ginger or red pepper. Dark chocolate flakes or cocoa powder also taste great in this combination.
There are many variations of this traditional recipe. But, you may start with this traditional Jamaican rum cake recipe first. For this one, prepare ten eggs, 450 grams butter, and the same quantity of flour and dry fruits, chopped. You may any combination of different dry fruits. You also need half lb sugar, baking powder, spices, vanilla, cinnamon, nutmeg, molasses, lime, red wine and white rum.
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.
Bake in lined and greased pan or pans for between one and two hours. Baking time will depend on size of your pan, so you should check the cake every once in a while, using wooden stick or a knife. To keep it moist, put a smaller pan with water on the bottom of your oven. Once done, this delicacy will remain fresh for days, kept in closed container in your fridge. Simply pour more wine on if you think it is needed.
Some people like it more spicy, and it is certainly permitted to use more spices if you want. Replace nutmeg with more vanilla, for example, or add some other spices of your choice. Replacing white sugar with brown will result in darker, and even richer cake, and the same result might be achieved by using more molasses. Red wine also gives rich color.
Well, some prefer this wine less recipe. It is equally moist, but rather light. So, for this one, you will need six eggs, seven oz. Butter, seven oz. Flour, five oz. Sugar, cinnamon, nutmeg, vanilla, seven oz. Mixed chopped dry fruits, baking powder, white rum and one lime, zest and juice. You'll also need additional one cup butter, half cup spiced rum, one cup water, one cup sugar and spices for the syrup.
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.
As you can see, this really isn't complicated. When you prepare the first one, you will know what to add or change to make it even better. Use your imagination and include new, interesting ingredients, such as chili powder, ginger or red pepper. Dark chocolate flakes or cocoa powder also taste great in this combination.
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