Recipe Sharing
Hi All,
As you know we Caribbean Cakers really enjoy things with good flavours! If any of you are interested in sharing any recipes, feel free to do it here :). Feel free to include filling and icing recipes as well!
Replies to This Discussion
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Permalink Reply by Faith Gealey-Brown on
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Banana Cake
2 1/4 C all-purpose flour
1 tsp baking soda
3/4 C sweet cream, salted butter
1 1/2 C granulated sugar
3 eggs
1 1/2 tsp vanilla extract
3 ripe bananas, mashed
3/4 C sour cream
3 TBSP Molasses
1. Preheat oven to 350 degrees and prepare pans.
2. Sift together flour and baking soda.
3. In another bowl, cream butter and sugar together until light and fluffy (about 3 minutes)
4. Add eggs, one at a time.
5. Add banana, molasses and vanilla.
6. Add flour mixture alternative with sour cream, beginning and ending with flour mixture until well blended.
7. Bake for 40 minutes, or until just done. -
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This is a really simple but delicious sponge cake recipe. It is best with jam and fresh buttercream - perfect for a tea party! If you plan to use it for other decorating purposes, you could easily flavour it with sugar or liquer syrup. The measurements I have for this are metric, so you have to weigh the ingredients. The next time I make it I'll also measure it and share...unless someone has a good metric converter!
English Sponge Cake (Vanilla)
150 grams (5 oz) softened butter
150 grams (5 oz) white sugar
150 grams (5 oz) self-raising flour
3 eggs
1 teaspoon vanilla extract
1. Preheat oven to 315 degrees and prepare pans.
2. Beat the butter and sugar together until they are light and fluffy (3-5 minutes)
3. Add the eggs one at a time, beating well after each addition.
4. Sift in flour and mix thoroughly.
5. Add the vanilla extract.
6. Pour into pans and bake for 50 minutes or until the cake is a light golden colour and toothpick comes out clean.
7. Leave cake in pan for 5-10 minutes before removing to cool completely on rack. -
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Permalink Reply by Teneisha Williams on
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I posted this recipe some time ago in forums.
1 lb butter
1 lb sugar
8-10 eggs
4 cups flour
2 tsp baking powder to each cup of flour
1/4 lb bread crumbs
1 tsp cinnamon** or as needed
1 tsp mixed spice** or as needed
1 tsp nutmeg** or as needed
1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)
Rum (white or red) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))
Wine (Port)
Brandy
1 Bottle Browning
2-3 tsp Vanilla or as needed
1-2 tsp almond extract or as needed
1 cup Marmalade or Jam (your preferred flavour)
* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits
** I usually eyeball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...
***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...
****I have considered using some amarreto in this recipe...have not tried it yet...
Method
1.Sift flour and baking powder then add bread crumbs and spices to mixture
2.Cream butter and sugar
3. Add eggs one at a time
4. Fold in dry ingredients to the creamed mixture
5. Add wine and rum as needed
6. Add Vanilla
7. Add browning (usually1 bottle to a pound) making sure there are no white spots
8. Add fruits to mixture
9. Pour into greased lined tins and bake until done
10. Remove from oven and pour some brandy over the cake
11. When cooled cover with foil and allow the cake to mellow for a couple days...
Enjoy! -
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Permalink Reply by Kerry on
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Cherry Pound Cake
Ingredients
2 cups all-purpose flour
3teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1(8 ounce) package cream cheese
1 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
1/4 cup all-purpose flour
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I found this recipe online,delicious cake!!!! -
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wow sounds soo yummy! I can't wait to try this one!
Kerry said:Cherry Pound Cake
Ingredients
2 cups all-purpose flour
3teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1(8 ounce) package cream cheese
1 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
1/4 cup all-purpose flour
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I found this recipe online,delicious cake!!!! -
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Anyone with a lemon cake recipe?
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What consistency are you looking for? I have 4 different ones! LOL. I've done a Lemon Sponge (but you have to put syrup on it to keep it from drying out). It's the same recipe for the Victorian Sponge, add 1-2 tsp of lemon extract and the zest of 1-2 lemons (depending on their size and how lemon-y you want the cake.
I've also tried seriouscake's yellow cake recipe - it's really good! Same as above, add a couple of tsp of lemon extract and some lemon zest.
If you're in a hurry, then you can use a box of cake mix - I usually make it according to the "pound cake" recipe on the box:
One box of cake mix (either lemon or yellow)
One 3.4 oz box of instant lemon pudding
4 large eggs
1/3 C vegetable oil
1 C milk
1 tsp lemon extract
zest of one lemon (I leave this part out if the cake was already lemon flavoured)
I also have a scratch recipe for lemon pound cake which is also yummy - I need to find it so just let me know if you want that one or not. Hope this helps!!!!
Teneisha Williams said:Anyone with a lemon cake recipe? -
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Thanks Faith....I would like the scratch cake recipe...I prefer making cakes from scratch...lol....
Thanks
Teneisha -
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Now I'm on the hunt for some great cheesecake recipes! anyone?...:)
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Lemon Pound Cake
1 C butter, softened
3 C sugar
6 eggs
5 Tbsp lemon juice
1 Tbsp grated lemon peel
1-2 tsp lemon extract (to your liking)
3 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt (omit if using salted butter)
1 1/4 C sour cream
Drizzle/Icing:
1/4 C sour cream
2 Tbsp butter, softened
2 1/2 C confectioners' sugar
3 Tbsp lemon juice
2 tsp grated lemon peel
1. In a large mixing bowl, cream butter and sugar together until light and fluffy (between 3-5 minutes).
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda and salt. (Sift or whisk together to incorporate all ingredients well).
4. Add the flour mixture to the butter mixture, alternatively with the sour cream.
5. Beat just until combined.
6. Pour into a greased and floured pan (it's enough for a 10 inch bundt or 2 8 inch rounds (2 inch)).
7. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near centre comes out clean.
8. Cool for at least 10 minutes before turning out of pan.
For drizzle/icing:
1. Beat sour cream and butter together until blended.
2. Gradually add confectioner's sugar.
3. Beat in lemon juice and peel.
4. Drizzle over cake. Store any leftovers in the refrigerator. -
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Karen Marie on this website shared her recipe for cheesecake (on the recipes section of the website) and apparently it's pretty good. I'm going to give it a try sometime soon - if it comes out good, I'll definitely repost!
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Hi Faith
With regards to the lemon cake recipe, could you say what filling may go good with this cake. Could the sour cream be substituted for cream cheese instead or any other alternative as I am thinking about covering/frosting the lemon cake with creamcheese frosting too (incorporating icing sugar and lemond rind/extract/juice to enhance the flavour) and could castor be used instead of granulated for a lighter consistency despite its a pound cake.
Also, I have always wondered when baking a particular cake and lets say you wanted a certain size cake, that is, baking a certain size cake in tin/s how do you determine how to double, triple the recipe etc.
Any suggestions will be greatly appreciated :)
Thanks
Kerry
Faith Gealey-Brown said:Lemon Pound Cake
1 C butter, softened
3 C sugar
6 eggs
5 Tbsp lemon juice
1 Tbsp grated lemon peel
1-2 tsp lemon extract (to your liking)
3 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt (omit if using salted butter)
1 1/4 C sour cream
Drizzle/Icing:
1/4 C sour cream
2 Tbsp butter, softened
2 1/2 C confectioners' sugar
3 Tbsp lemon juice
2 tsp grated lemon peel
1. In a large mixing bowl, cream butter and sugar together until light and fluffy (between 3-5 minutes).
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda and salt. (Sift or whisk together to incorporate all ingredients well).
4. Add the flour mixture to the butter mixture, alternatively with the sour cream.
5. Beat just until combined.
6. Pour into a greased and floured pan (it's enough for a 10 inch bundt or 2 8 inch rounds (2 inch)).
7. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near centre comes out clean.
8. Cool for at least 10 minutes before turning out of pan.
For drizzle/icing:
1. Beat sour cream and butter together until blended.
2. Gradually add confectioner's sugar.
3. Beat in lemon juice and peel.
4. Drizzle over cake. Store any leftovers in the refrigerator. -
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