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#JamaicanCake showcases vibrant, flavorful treats from Jamaica. It highlights traditional recipes, unique ingredients, festive celebrations, baking techniques, cultural heritage, tropical flavors, community sharing, creativity, and the joy of dessert experiences.
Jamaican Black Cake. Taking orders now until Christmas. #jamaicanblackcake #rumcake #jamaicancake #blackcake #soaked #raisin
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Jamaican Black Cake. Taking orders now until Christmas. #jamaicanblackcake #rumcake #jamaicancake #blackcake #soaked #raisin
Last minute Jamaican Christmas Cake with Sourdough Starter Ingredients: * 1 cup unsalted butter, soften * 1 cup cane sugar * 4 eggs * 2 teaspoons vanilla extract * 1 teaspoon rose water * 1 teaspoon lime juice and rind * 1 cup prunes or dates * 1/4 cup mixed peel * 1 cup raisins * 1/2 cup cherries (chopped) * 4 tablespoons Browning * 2 1/2 cups all-purpose flour (sifted) * 2 teaspoons baking powder * 1 1/2 teaspoons mixed spice (a blend of cinnamon, nutmeg, and allspice) * 1/2 cup sourdough starter (100% hydration, fed and bubbly) * If needed: 1/2 cup grape juice or rum or wine * I soaked my fruits overnight in 2 cup of grape juice and 1 cup of rum but 1 cup in enough to soak up 2 cups of fruits Instructions: 1. Prepare the Fruit Mixture: * Soak the Dried Fruits: In a bowl, combine the prunes, mixed peel, raisins, cherries. You can soak the fruits in rum or red wine for a few hours or overnight to enhance the flavor. * Optional: If you prefer a more traditional approach, you can soak the fruits in the rum or wine for several days or weeks for maximum flavor. 2. Creaming the butter and Sugar: * Cream the butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. This will give your cake its airy texture. 3. Add Wet Ingredients: * Add Eggs: Beat the eggs in one at a time, ensuring each egg is fully incorporated before adding the next. * Add the Flavors: Stir in the vanilla , rose water, lime juice, and lime rind. 4. Incorporating the Sourdough Starter: * Add the Sourdough Starter: Mix in the sourdough starter. 5. Combine Dry Ingredients: * Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and mixed spice. 6. Mix the Dry and Wet Ingredients: * Add Dry Ingredients to Wet: Gradually fold the dry ingredients into the wet mixture, alternating with wine until the batter reaches a smooth, slightly thick consistency. 7. Add the Soaked Fruits: (or blend) * Fold in the Fruit and Browning: Fold in the soaked dried fruits (with any liquid), Browning, and any optional add-ins like nuts or cherries. 8. Bake the Cake: * Prepare the Pan: Grease and line a 9-inch round cake pan with parchment paper. * Bake the Cake: Preheat your oven to 300°F (150°C). Pour the batter into the prepared cake pan and smooth the top with a spatula. * Bake for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, cover it loosely with aluminum foil. 9. Cool and Soak: * Once the cake is baked, brush or pour rum or wine or leftover liquid from soaking. let it cool completely in the pan. If desired, you can brush the cooled cake with dark rumor any leftover alcohol from soaking the fruits to keep it moist. I add more each day until then leave the cake open for one day then cover and serve on Christmas #jamaicanfood #jamaicancake #homemadecake #jamicantiktoker🇯🇲 #jamaicanchristmascake #creatorsearchinsights
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Last minute Jamaican Christmas Cake with Sourdough Starter Ingredients: * 1 cup unsalted butter, soften * 1 cup cane sugar * 4 eggs * 2 teaspoons vanilla extract * 1 teaspoon rose water * 1 teaspoon lime juice and rind * 1 cup prunes or dates * 1/4 cup mixed peel * 1 cup raisins * 1/2 cup cherries (chopped) * 4 tablespoons Browning * 2 1/2 cups all-purpose flour (sifted) * 2 teaspoons baking powder * 1 1/2 teaspoons mixed spice (a blend of cinnamon, nutmeg, and allspice) * 1/2 cup sourdough starter (100% hydration, fed and bubbly) * If needed: 1/2 cup grape juice or rum or wine * I soaked my fruits overnight in 2 cup of grape juice and 1 cup of rum but 1 cup in enough to soak up 2 cups of fruits Instructions: 1. Prepare the Fruit Mixture: * Soak the Dried Fruits: In a bowl, combine the prunes, mixed peel, raisins, cherries. You can soak the fruits in rum or red wine for a few hours or overnight to enhance the flavor. * Optional: If you prefer a more traditional approach, you can soak the fruits in the rum or wine for several days or weeks for maximum flavor. 2. Creaming the butter and Sugar: * Cream the butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. This will give your cake its airy texture. 3. Add Wet Ingredients: * Add Eggs: Beat the eggs in one at a time, ensuring each egg is fully incorporated before adding the next. * Add the Flavors: Stir in the vanilla , rose water, lime juice, and lime rind. 4. Incorporating the Sourdough Starter: * Add the Sourdough Starter: Mix in the sourdough starter. 5. Combine Dry Ingredients: * Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and mixed spice. 6. Mix the Dry and Wet Ingredients: * Add Dry Ingredients to Wet: Gradually fold the dry ingredients into the wet mixture, alternating with wine until the batter reaches a smooth, slightly thick consistency. 7. Add the Soaked Fruits: (or blend) * Fold in the Fruit and Browning: Fold in the soaked dried fruits (with any liquid), Browning, and any optional add-ins like nuts or cherries. 8. Bake the Cake: * Prepare the Pan: Grease and line a 9-inch round cake pan with parchment paper. * Bake the Cake: Preheat your oven to 300°F (150°C). Pour the batter into the prepared cake pan and smooth the top with a spatula. * Bake for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, cover it loosely with aluminum foil. 9. Cool and Soak: * Once the cake is baked, brush or pour rum or wine or leftover liquid from soaking. let it cool completely in the pan. If desired, you can brush the cooled cake with dark rumor any leftover alcohol from soaking the fruits to keep it moist. I add more each day until then leave the cake open for one day then cover and serve on Christmas #jamaicanfood #jamaicancake #homemadecake #jamicantiktoker🇯🇲 #jamaicanchristmascake #creatorsearchinsights

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