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Rum Cake with Rum & Raisin Ice Cream & Island Fruits
By: The late Norma Shirley
PREP TIME: DIFFICULTY: YIELD:
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and
Toasted chopped pecans
Preheat oven to 350°F. Butter 9-inch-diameter spring form pan with 3-inch-high sides.
Whisk flour and baking powder in medium bowl.
Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes.
Add eggs 1 at a time, beating well after each addition.
Mix 1 cup water and vanilla extract in measuring cup. Fold flour
mixture into butter mixture in 3 additions alternately with water mixture in 2 additions.
Transfer batter to prepared spring form pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Cool completely in pan on rack.
Can be made 1 day ahead. Store airtight at room temperature.
Combine first 7 ingredients in heavy medium saucepan.
Stir over medium heat until sugar dissolves, about 3 minutes.
Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes.
Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.
Remove sides from cake pan. Slice cake.
Place 1 wedge on each plate.
Place scoop of ice cream alongside.
Spoon chopped tropical fruit alongside.
Drizzle cake with sauce.
Sprinkle with chopped pecans and serve.
Pop Up Gourmet Jamaica 2019
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