There are so many recipes for this delicious and moist cake, but you probably won't be disappointed with none of them. It really depends on your own taste, but this appealing combination of rum, wine and dried fruits is something really special. What's even better, you can safely keep it in your fridge for weeks, although it probably won't be many leftovers to keep.
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.
Combine wine, rum, and some spices in one large bowl and soak chopped fruits in. In one bowl mix together eggs with half f prepared sugar, and in another bowl, softened butter with another half. Combine thee mixture with other ingredients and soaked fruits. Save the rest of alcohol used for soaking fruits for later. Add flour gradually, the mixture should be just enough thick to hold the spoon when you put it in.
Line your baking pan or pans and grease them well. It is a good idea to put a smaller bowl filled with water on the bottom of your oven, and your cake won't be dry. Bake for one to two hours, depending on the size of your pan, checking it every once in a while. Store in the fridge. Pour spiced red wine over the cake to keep or renew the moisture.
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.
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.
Combine butter with sugar, When fluffy, add the eggs, one at the time, and all other ingredients. Place in lined and greased mold or baking pan and bake for maybe one hour. Check it occasionally, just in case. Prepare and shortly cook the syrup. You should pour it over your cake gradually, once it is baked. Syrup leftovers should be saved and poured over the cake 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.
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.
Combine wine, rum, and some spices in one large bowl and soak chopped fruits in. In one bowl mix together eggs with half f prepared sugar, and in another bowl, softened butter with another half. Combine thee mixture with other ingredients and soaked fruits. Save the rest of alcohol used for soaking fruits for later. Add flour gradually, the mixture should be just enough thick to hold the spoon when you put it in.
Line your baking pan or pans and grease them well. It is a good idea to put a smaller bowl filled with water on the bottom of your oven, and your cake won't be dry. Bake for one to two hours, depending on the size of your pan, checking it every once in a while. Store in the fridge. Pour spiced red wine over the cake to keep or renew the moisture.
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.
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.
Combine butter with sugar, When fluffy, add the eggs, one at the time, and all other ingredients. Place in lined and greased mold or baking pan and bake for maybe one hour. Check it occasionally, just in case. Prepare and shortly cook the syrup. You should pour it over your cake gradually, once it is baked. Syrup leftovers should be saved and poured over the cake 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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