Best Jamaican Cake Recipes

SHARON'S JAMAICAN FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
• Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

JAMAICAN BLACK CAKE

Steps:

• Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
• Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
• In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
• Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
• Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

JAMAICAN MYSTERY CAKE

Steps:

• For cake: Preheat oven to 350 degrees.
• Cream butter and sugar in mixing bowl.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
• Fold in mashed banana and walnuts.
• Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
• Let cool in pan 5 mins, invert on cake rack to cool.
• For icing: In small bowl cream butter and sugar at medium speed.
• Using high speed add eggs one at at time, beating well after each addtion.
• Blend in dissolved instant coffee mixture.
• To assemble: Slice cake in half lengthwise.
• Place bottom layer cut side up on cake platter.
• Slice banana and arrange evenly over cake.
• Sprinkle with Grand Marnier.
• Spread one-half of icing over bananas.
• Add top layer and frost top only with remaining icing.
• Garnish with walnuts.
• Refrigerate.

JAMAICAN RUM CAKE

Steps:

• cream sugar and butter then add eggs
• mixed egg, sugar, butter together until light and fluffy
• add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
• grease a "10 inch tin and pour the mixture
• bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.

JAMAICAN RUM CAKE

Steps:

• Preheat oven to 350°F
• Sift together and set aside the flour, baking powder, baking soda and salt.
• Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
• Add the lime zest and rum. Stir well to combine.
• Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
• Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
• Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

JAMAICAN BANANA PINEAPPLE BUNDT CAKE

Steps:

• Preheat oven the 350°F.
• Sift together dry ingredients.
• Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
• Stir all together but do not beat.
• Pour into greased Bundt pan.
• Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
• Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
• When cake is cool, sprinkle with powdered sugar.

JAMAICAN BULLA CAKE

Steps:

• Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup,only add enough water to saturate the sugar.
• Combine all the dry ingriedients with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough.
• Flour a board and knead for 5 mins, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greesed baking sheet in a pre-heated oven.(350 degrees).
• Bake for 25 mins or until Bullas rise.
• This is a basic Bulla cake recipe, you can add other ingriedients like ginger root or chocolate.

JAMAICAN MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
• Dust cake with confectioners' sugar and serve with whipped cream.

JAMAICAN BULLA CAKE RECIPE - (3.6/5)

Steps:

• Dissolve sugar and salt in water, add ginger, margarine and vanilla. Sift together all dry ingredients and combine with liquid gradually. Dough must be clammy and heavy. Place on floured board and dust with flour until dough is manageable. Roll out to a thickness of about 1/4-inch and cut into slices. Bake in a 375°F oven for 20 to 25 minutes.

JAMAICAN RUM FRUIT CAKE

Steps:

• Soak all fruit in rum 2-4 weeks. FOR CAKE: Grease and flour 2-3 loaf pans. Preheat oven to 275*F. Sift dry ingredients together. Cream margarine until light. Add sugar gradually, beating until light and fluffy. Beat in eggs one at a time. Add dry ingredients. Stir in fruit mixture and nuts. Pour batter into prepared loaf pans. Place on rack in preheated oven in center of oven. Place pan of water on lower rack. Bake at 275*F for 4 hours. Cool 1 hour. Remove from pans and cool completely. Wrap in foil and let ripen 3 weeks before serving.

JAMAICAN CHRISTMAS CAKE

Steps:

• One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
• Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
• Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
• In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
• Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
• In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
• Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
• Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).

JAMAICAN CAKE

Steps:

• Mix all cake ingredients in a large bowl. Bake in a greased tube pan for 1 hour and 15 minutes at 350 degrees.
• Let cool 3-4 hours.
• Prepare icing by creaming margarine with cream cheese; then add remaining ingredients.
• Apply icing once cake is cooled.

JAMAICAN SPICED UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Melt 5 tablespoons butter and add to a 9-inch square baking pan, tilting to coat bottom and sides. Sprinkle with 1/2 cup sugar and arrange pineapple slices in 2 slightly overlapping rows.
• In a large microwave-safe bowl, microwave coconut milk and remaining 4 tablespoons butter in 20-second increments until butter is melted but not hot. Whisk remaining cup sugar to remove lumps, then add to bowl. Whisk in eggs, lime zest and juice, and vanilla.
• Whisk together flour, baking powder, allspice, and salt. Add flour mixture to coconut milk mixture in 3 additions, whisking until smooth. Pour batter over pineapple and spread in an even layer. Tap pan on counter to remove any air bubbles. Bake until cake is golden brown and a toothpick inserted into center comes out clean, 1 hour. Let cool on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter. Serve warm.

JAMAICAN BANANA CAKE

Steps:

• Cake: Preheat oven to 350 degrees.
• Cream butter. Add dry ingredients, bananas, and buttermilk. Mix slightly. Add eggs and beat at medium speed for 3 minutes.
• Fold in walnuts.
• Pour into a greased and floured 9 x 13-inch pan. Bake for about 35 minutes or until very well browned and toothpick inserted into the center comes out clean. When cool, prepare topping.
• Coconut Topping: Set oven to broil.
• Mix butter, sugar, and milk in a medium saucepan over medium heat, stirring until butter melts.
• Add coconut and walnuts.
• Pour and spread over cooled cake.
• Place under broiler (not too close) and broil for 2 to 3 minutes or just until coconut begins to brown. Cool.

JAMAICAN COFFEE CAKE

Steps:

• Mix butter and sugar until white. Add eggs, bananas. Stir in yogurt and 1 tsp vanilla...add dry sifted ingredients and turn into 9in springform pan. Bake at 350 for 40 minutes...cool Filling..beat sugar and butter until white add egg or beaters, coffee, cocoa and Kaluha. Split cake. Put bake in springform pan with frosting in between and on top..freeze at least 2 hours. serve frozen

JAMAICAN BANANA CAKE WITH BROILED TOPPING

Steps:

• HEAT oven to 350ºF. Spray a 13x9-inch pan with no-stick flour spray.
• CREAM butter, sugar, vanilla and eggs in large bowl until creamy and slightly fluffy. Add milk, bananas, flour, baking powder, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into prepared pan.
• BAKE for 40 to 45 minutes, or until golden brown and wooden pick inserted in center comes out clean. Cool 5 minutes.
• SET oven to broil. Combine butter, brown sugar and milk in small saucepan. Cook on medium heat, stirring constantly about 2 minutes, or until shortening melts. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 2 to 3 minutes, or until golden brown, watching carefully. Cool completely.

JAMAICAN BLACK CAKE

Steps:

• Place the dried fruit in a glass or ceramic bowl and cover with the Guinness stout, the muscatel or brandy and 1/4 cup of the rum. Cover and refrigerate for at least 3 days (and up to several weeks -- the preferred method). Check the mixture every other day: if the fruit has soaked up all the liquor, add another splash of rum or stout and stir.
• Preheat the oven to 350 degrees.
• Grind the fruit mixture to a mushy pulp in a blender or food processor. Measure out 2 cups of the mixture and set aside.
• In a mixing bowl, cream the butter and sugar. Beat in the eggs one at a time.
• Add the vanilla, nutmeg and burnt-sugar coloring; mix well
• In another bowl, sift together the flour and baking powder
• Add, alternately, the fruit mixture and dry ingredients to the batter, mixing until just incorporated after each addition. Do not beat.
• Pour the batter into a 9-by-1 1/2-inch deep round pan and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean.
• While the cake is still warm, splash the remaining 1/4 cup of rum over the top. Let cool. The finished cake is quite moist, almost like an English plum pudding. It is at its best when served a day or two after baking, and it will last for two weeks or more if kept in the refrigerator and occasionally topped up with rum.

JAMAICAN CARROT CAKE RECIPE - (3.9/5)

Steps:

• Combine carrot and sugar, mix well. Add beaten egg, then oil and vanilla and mix well. Combine and sift together the flour, cinnamon, spices, nutmeg, mixed spice, baking soda and salt. Slowly add the dry ingredients to the wet mixture. Pour into greased baking container. Bake for 40 minutes at 355°F or 30 mins if using a shallow container.

JAMAICAN COFFEE CAKE

Steps:

• For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
• For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
• Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

JAMAICAN MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt
• In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar.
• With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto plate.
• Dust cake with confectioners' sugar and serve with whipped cream.