Best Jamaica Me Crazy Pound Cake Recipes

RUBY'S 'JAMAICAN ME CRAZY' GINGER CAKE

Steps:

• Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Make the sponges. Place the butter, sugar, treacle, golden syrup and vanilla in the bowl of a stand mixer fitted with the beater attachment and beat on a medium speed until light and fluffy (about 5 minutes).
• Crack the eggs into the bowl one at a time, ensuring each one is thoroughly combined before adding the next. Add the rum and combine, then sift in the ground spices and flour. Use a spatula to fold in the flour mixture, then fold in the soured cream and chopped ginger.
• Divide the mixture equally between the cake tins. Bake for 25-30 minutes, until just firm to the touch. Remove the sponges from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
• While the sponges are baking, make the ginger snaps. Place the butter, caster sugar and golden syrup in a small pan over a low heat. When the butter has melted, remove the mixture from the heat and sift in the flour and ginger. Mix thoroughly and allow the mixture to cool.
• When the sponges are out of the oven, increase the temperature to 200°C/180°C fan/400°F/Gas 6. Spoon 3 individual tablespoons of ginger-snap mixture onto the silicone mat on the baking sheet, spacing each spoonful well away from the next. Bake for 8 minutes, until evenly golden brown. Remove from the oven, leave to cool on the mat for 2 minutes, then transfer to a wire rack to cool completely. Repeat to make 6-8 more snaps. Set aside.
• To make the toffee drizzle, place all the ingredients in a small pan over a medium heat. Bring to the boil and boil for 2-3 minutes, until the sauce is reduced and syrupy. Pour the drizzle into a bowl, allow to cool, then transfer to the fridge to cool completely. Once cold, place in the squeezy bottle and set aside.
• When you're ready to assemble the cake, make the orange cream. Place all the ingredients in a large mixing bowl. Whisk to soft peaks with an electric hand whisk. Place half the mixture into the large disposable piping bag.
• Mix together the syrup ingredients, then brush the syrup over each cake. Place one sponge on a board or plate. Snip off the end of the piping bag containing the orange cream to make a 2cm hole. Pipe one third of the orange cream in the bag over the first sponge, then place another sponge on top. Pipe over another third of orange cream and top with the third sponge. Pipe over the remaining orange cream, spreading it out thinly over the top and sides of the cake using a palette knife. Use the remaining half of the cream to coat the top and sides of the cake in a smooth layer.
• Using the squeezy bottle, squeeze toffee drizzle around the edge of the top of the cake allowing it to drip down the sides. Squeeze the remaining drizzle on the top, if you wish, and spread it over in a layer. Place the assembled cake in the fridge to chill while you make the rum cream.
• Put the cream, sugar and rum in a small bowl and whisk with an electric hand whisk to firm peaks. Spoon the flavoured cream into the piping bag fitted with a large star nozzle and pipe rosettes around the top edge of the cake. Break up the ginger snaps into large pieces and press the shards into the top of the cake to finish.

JAMAICA CAKE

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.

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

PLAIN CAKE JAMAICAN STYLE

Steps:

• Grease 8-inch round baking tin and set aside. Preheat the oven to 375°F.
• Cream butter and sugar until light and fluffy. Add eggs folding into mixture until blended.
• Combine all dry ingredients in a separate bowl and fold one or two times.
• Add dry ingredients to wet ingredients and fold.
• Add water and vanilla then continue to fold (be careful not to over fold, you just want to fold enough to rub out dry ingredients).
• Bake in oven set at 350°F Bake for 25 - 30 minutes or until when tested with toothpick comes out clean.
• Cool before attempting to remove.

JAMAICA-ME-CRAZY CHICKEN TROPICALE

Steps:

• Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.

JAMAICA ME CRAZY POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Mash bananas. Blend with eggs and rum.
• 3. Beat into pound cake mix until smooth. Beat in sour cream and nautmeg.
• 4. Butter a 9 x5 x 3 inch loaf pan and sprinkle with almonds.
• 5. Pour batter into pan. Bake for 70 - 75 minutes.
• 6. Plaace on wire rack to cool about 10 minutes before removing from pan. Cool thoroughly before cutting.