3 large ripe plantains (firm) 3 tablespoon melted butter cooking/baking spray 1 1/2 tablespoon ground cinnamon 1 1/2 tablespoon brown sugar 1 teaspoon sea salt (any flaky finishing salt)
Notes! Please follow along with the video below as much more is discussed about the recipe within. These can be done in your oven or stovetop grill pan, should you not have access to an outdoor grill. Grilling over a wood fire or charcoal will give you a better tasting grilled plantain. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Combine the sugar and cinnamon to use as a topping for the plantain pieces.
Peel, cut and slice the plantain (explained in the video).
Spray the cleaned grilling surface with the oven spray, then place the plantain pieces flat side down and grill for 3-4 minutes at 375F.
Now flip them over, brush with the melted butter and top with the cinnamon and brown sugar topping. Close the grill and cook for another 4-5 minutes.
Once off the grill, top with the flaky finishing salt of your choice (this is optional if you’re on a low sodium diet). The brown sugar will caramelize and with the cinnamon, combined for a lovely flavor which compliments the natural flavors and sweetness of the ripe plantain.
Yea we say planTIN in the Caribbean. Now you know!
Tip! Use a spatula to flip the pieces of grilled plantain, as they will fall apart if you applied pressure from tongs.
When you’re in the mood (as was I) for a delicious slice of Pineapple Upside Down Cake but you dislike baking (too precise for my liking) nor do you have the time to make one from scratch, you reach for a boxed cake mix and get busy in the kitchen. Do you enjoy your Pineapple Upside Down Cake warm as I do?
You’ll Need…
1 boxed cake mix Ingredients mentioned on the package 2 tablespoon golden brown sugar 15-20 maraschino cherries 2 can pineapple slices pineapple juice from the can 2-3 tablespoon melted butter
Notes! The cake mix I opted for said to use 1 cup of water, however I replaced that with the pineapple juice/syrup from the can the slices came in (1 cup). In the video below I explained a few things to help get the perfect cake. Including how to adjust the bake time, why I used the cherry flakes cake mix and how using an orange cake mix may enhance the flavor of your finished cake even more.
Place all the mentioned ingredients (from the packaged cake), except replace the liquid with the pineapple juice and create the batter. Try to not over-mix.
I used a bundt baking pan, however you may use any baking pan you have on hand. As you pre-heat the oven according to the cake’s instructions, brush the pan with the melted butter, then sprinkle on the brown sugar evenly.
You may watch the video below to watch how I did this step, along with adding the pineapple slices and cherries.
Pour in the batter evenly, then tap the pan to have the batter settle evenly. If you’re using the same style pan I used, may I recommend putting it on a baking tray before placing it in the oven. Explained in the video below.
Bake according to the package instructions. BUT!… you will need to adjust the cook time to compensate for the pineapple slices we added. After the recommended bake time, I did the toothpick test. Basically you stick a toothpick into the thickest part of the cake and if it comes out wet or with batter stuck to it, it means you need to place the cake back into the oven.
In my case it took a further 10 minutes of baking to get to the beautiful golden color and for the toothpick to come back out dry.
Let it cool in the pan for 5 minutes, then flip it onto the dish you’ll be serving it on. You may need to use a knife to loosen the sides before removing the cake from the pan.
There’s nothing wrong with using a boxed cake mix (all the stupid comments on IG), as the results are spectacular… especially for a novice baker as I am who just wanted a warm slice of Pineapple Upside Down Cake.
Without ANY DOUBT.. this is one of my favorite Caribbean desserts! If you recall back in 2013 I shared an (if not the first) online version of this Currants Roll Recipe. However this time I’ll show you an even easier method of making it. Without sacrificing taste, texture and overall flavor.
This is a simplified version of that classic recipe I shared, so head over to your grocery store and grab a package of “puff pastry” from the freezer section. Allow it to thaw in the fridge, until it’s soft enough to handle, but still chilled.
On a well flour dusted surface, roll out the puff pastry until it’s about 5-7 millimeters thick and a rectangle shape. (watch the images below).
Tip! For best pastry results, use the puff pastry chilled and try to have your surface well flour-dusted and as cool as you can have it.
Now it’s time to brush on 1/2 the melted butter on the surface of the pastry dough.
Mix the sugar and cinnamon together. Then sprinkle on (evenly) the currants onto the surface of the dough, followed by the sugar/cinnamon mixture.
It’s now time to roll everything as tight as you can into a dough filled log.
Since I wanted these bite-sized, I rolled the longer side. Then cut them into two pieces. Place them onto a parchment lined baking tray (I didn’t and I had a mess to clean up after). Then brush on the egg/milk wash (basically you whisk the egg together with the milk) over the surface of each.
Then using a fork, poke some holes onto the surface of each log. Make sure the seam side is on the bottom, to help keep it closed/sealed as it bakes in the oven
Onto the middle rack of a preheated 375 oven for 25 minutes. Then remove them and slap (brush) on the remaining butter we have and place back into the oven for about 5 minutes.
After which, you’ll place them on a cooling rack to cool down a bit before using a serrated knife to cut them into the serving size pieces you want. I went on a an angle when slicing for that classic currants roll look. With the serrated knife you’ll have to use a sort of gentle sawing action to cut through them without destroying the pastry.
If you wanted you could have sprinkled on some granulated sugar on the surface before you placed them into the oven.
As classic a Caribbean dessert as you can get without all the fuss, by using the puff pastry we got from the grocery store.
Nothing SCREAMS summer better than Ice Cream! Well, maybe snow cones and/or chilled adult beverages. And while dad convinced us growing up that Coconut Ice Cream was superior to all others (with just cause) and though I have a special place in my heart for Rum and Raisin, I’d be telling a lie if I didn’t admit that good Vanilla Bean (as you’re about to witness), ranks as one of the best flavors when it comes to that frozen treat we crave on those hot days of summer (Spring, Fall and Winter too).
You’ll Need…
2 vanilla pods 2 cups milk (I used 2 %) 3 cups whipping cream (high fat) pinch salt 1 cup white sugar (adjust to your liking) 4 egg yolks
from the vanilla I tested over the years, I have to say that the beans from Madagascar are my fav.
In a large pot place the cream and milk on a med/low flame. We’re looking for tiny bubble on the edges.
Cut the vanilla beans in half (lengthwise) and scrape the insides to pick up all the vanilla pulp. Place that in the pot with the cream and milk, along with the scraped vanilla pods.
In a large bowl, whisk the sugar and egg yolks together to combine.
As you whisk, it’s time to start adding some of the warm milk/vanilla combo to the bowl to temper the mixture and NOT cook the eggs. I did it 2 tablespoons at a time, until I got about 1 cup of liquid with the sugar.
Now add that sugar/egg mixture to the pot (still on a low flame) and whisk to combine.
3-4 minutes later, turn off the stove, fish out the bean pods (discard) and place the liquid (covered) in the fridge to chill.
After it’s fully chilled (about 2 hours), it’s time to pour it into your ice cream maker and run it according to the directions for your machine.
It can take anywhere between 35-50 minutes depending on your machine.
Since it won’t be fully firm (more the consistency of soft-serve at this point) I usually place the ice cream in freezer containers and into the freezer to firm up. TIP! Should you have extra ice cream liquid (custard), place it in ice cube trays to freeze. Once firm, enjoy!
Back to my dad and his famous coconut ice cream. He insisted a few things. 1. The coconut must be freshly grated and coconut milk extracted. 2. An old school wooden CRANK ice cream maker MUST be used. 3. Burlap and rock salt must be packed on the side (on the ice) to maintain the perfect temperature for the ice to do its work, under the Caribbean sun and Finally.. this is KEY.. 4. He had an EXACT amount of turns (cranks) memorized, to give you the perfect texture and consistency. Interestingly.. it was down to a science…. that works to this day.
Juicy and BURSTING with the flavors of Allspice, Nutmeg, Cinnamon, Brown Sugar and Scotch Bonnet peppers, these Jerk Pineapple Bites are guaranteed to be a hit with your family and friends. Roasted in the oven or slide them onto a bamboo skewer and grill them off on your BBQ this summer. Your pineapple game will take on a new brilliance.
You’ll Need…
1 large ripe pineapple 2 tablespoon Jerk Marinade 2 tablespoon Dark Brown Sugar 1 1/2 tablespoon vegetable oil (I used olive oil) 1/2 lemon
Feel free to make your own Jerk Marinade or use your fav store-bought jar. Be mindful that the ones from the store can be a bit spicy (read the label).
In a bowl, place the jerk marinade, lemon juice, olive oil and sugar. Now give that a good mix and your marinade/dressing is ready.
The jerk marinade I used was out of a bottle I bought at my local grocery and I know it’s very spicy. Be mindful of the spice level in the jerk marinade you use.
Pour the marinade over the cubed pineapple pieces and give it a good mix.
Pre-heat your oven to 500 F. Line your baking tray with foil or as in my case I sprayed on cooking/baking spray to make clean up easier later.
Pour the seasoned pineapple pieces onto the tray and make sure there’s space between each piece of pineapple.
Onto the middle rack of your oven.
20-25 minutes (depending on how large you cubed the pineapple) later and you’re done. It will take on some color on the edges.
Serve warm on it’s own or as a side to your fav ice cream. Excellent on pancakes and waffles too!
If you’ve ever seen people go crazy for the grilled pineapple at Brazilian Steakhouse Restaurants, you can guess how tasty grilled pineapple can be. Add the wonderful flavors of the Jerk marinade and you’re on another level of tasty. The sweet juicy flavors complement the slight heat of the jerk marinade. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/
Let’s be CLEAR, this is NOT a traditional Caribbean Christmas cake. However, this is for people who want cake but are a bit afraid of baking. For those of us who want something close to a traditional holiday cake, but didn’t soak their fruits for months leading up to Christmas as we normally do in the Caribbean. And finally, for those of us who just want a simple, quick and tasty cake.. with a hint rum and dried fruits.
You’ll Need…
2 boxed cake mix 1 cup rum (dark) 1 1/2 cup Port (or sherry – any fortified wine) 1 teaspoon nutmeg (fresh grated) 1 teaspoon cinnamon 1 teaspoon ground ginger 1 orange (zest) 1 cup raisins 1 cup prunes (rough chop) 1 cup citrus peel 1 cup mixed fruit 1-2 tablespoon Caribbean Browning 1 1/2 tablespoon Vanilla
more Port or Rum for soaking the finished cake
whatever ingredients is mentioned on the box of the cake
Tip: Orange Zest – most oranges in north America tend to be coated with wax to enhance their shelf life, so try to get an organic orange for better zest. Wash and pat dry before zesting.
In a food processor or blender place the citrus peel, raisins, mixed fruit, prunes, cinnamon, ginger, vanilla, nutmeg, rum, orange zest and Port. I like to give the prunes a rough chop as a means of verifying that there are no seeds. There are times when the package say seedless, but the odd seed still sticks around.
Puree to the consistency you like – I like tasting the ‘fruit’ in the cake so I go a bit chunky. Scrape down the sides.
Now for the packaged white cake (if you can find Orange flavored cake, that will rock).. pour the contents into a large bowl and add whatever the package says (eggs, butter etc). Whisk until smooth.
Add the “Browning” (check you local Caribbean grocers for Caribbean style browning) and whisk in for a bit of color and flavor. Then fold in the pureed fruits into the batter.
Now all you have to do is divide into two baking dishes and bake according to the cake’s package directions. I used a Bundt pan which I sprayed with cooking spray as I find I get a more evenly cooked cake, due to the hole in the center. You’ll notice that I didn’t divide the batter evenly – your choice.
45 Minutes later at 350 F the cake were fully cooked. But do pay attention to the package cooking time and use a toothpick to test doneness (stick a toothpick into the thickest part of the cake and if comes out dry, it’s fully cooked). You may need to adjust the cooking time to compensate for the density of the fruits we added.
Remove from the pan and place on a wire rack to cool (I used the same pan to cook the second cake). Once cool I brushed on some more Port – a Caribbean thing! Feel free to brush with rum instead if you wish.
Remember to NOT drive after eating this Port soaked cake. Simple, light and packed with fruity goodness. A treat when you don’t want all the work associated with a traditional Caribbean Rum / Black / Fruit cake.
This simplified version of the traditional Caribbean Christmas cake is perfect for those who didn’t soak fruits months in advance. Using boxed cake mix and a blend of dried fruits soaked in rum and port, it delivers festive flavors with less effort.
Ingredients
Instructions
In a food processor or blender, combine citrus peel, raisins, mixed dried fruit, prunes, cinnamon, ginger, vanilla extract, nutmeg, dark rum, orange zest, and port. Blend to desired consistency, scraping down the sides as needed.
In a large mixing bowl, prepare the boxed cake mixes according to package instructions. Add Caribbean browning and whisk until well incorporated.
Fold the fruit mixture into the cake batter until evenly distributed.
Preheat oven to 350°F (175°C).
Grease and flour Bundt or cake pans. Divide the batter between the pans. Bake according to package directions, typically 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack. Once completely cooled, brush the tops with additional port or rum.
Slice and enjoy. Store any leftovers in an airtight container.
Note
For better zest, use organic oranges to avoid wax coatings.
Adjust the consistency of the fruit puree to your preference, chunky or smooth.
Brushing the cooled cake with additional rum or port enhances flavor and keeps it moist.
This cake is lighter than traditional black but still rich in festive flavors.
It was a COLD Fall morning that I found myself at the Royal Agricultural Fair In Toronto… when I tried a sample of pepper jelly to hopefully wake myself up with the kick from the peppers. Disappointment set in as soon as it hit my taste-buds.. Yea, there wasn’t any heat. Lovely flavor, but no Heat. This son of the Caribbean came back home with one mission – Make A Pepper Jelly With HEAT! I didn’t grow up eating Pepper Jelly in the Caribbean, but I was going to OWN it.
Important! Wear gloves and wash your hands with soap and water immediately after handling such hot peppers. While you cook the jelly, I’ll recommend that you open your kitchen window and turn on the fan above your stove.
Remove the stems off the strawberries, wash, drain and slice. Set aside.
WEAR GLOVES – Thinly slice the peppers (include seeds). Remember this is a SPICY jelly (NOT your traditional bell pepper jelly), but you can definitely remove the seeds to control some of the heat.
Add the strawberries and sugar to deep sauce pan, give it a mix, then add the thinly sliced peppers.
Strain in the lemon juice to remove any seeds, turn on the stove to medium heat and bring to a boil. Mix well.
As it comes to a boil reduce the heat to a simmer, put the fan on over your stove or open your windows and let it gently cook.
After 4 minutes, turn off the stove and use a potato masher to crush things a bit. But you still need some texture.
Pour into sterilized glass containers and you’re done. Yea it’s that easy. Your basic toast will never be the same. Your charcuterie board will have that Caribbean swagger. That Salmon and cream cheese bagel will beg for a drop or two of this.
As a kid growing up in the Caribbean one of my favorite preserves was anditcontinues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam!
You’ll Need…
1 large ripe pineapple (4 cups pineapple) 1/2 lemon (juice) 2 cups white sugar (adjust) 2 thick slices of ginger 2 cloves pinch salt (about 1/4 teaspoon)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.
This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.
Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).
As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.
Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking
Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!
Sorrel juice is a MUST around Christmas time (when the flowers are usually in season) and to be honest with you, while most people like it served with ice, I like it both warn (like a tea) and cold. This time however, we’ll use the same sort of process for making the juice, but we’ll go a step further and make a delightful jelly for our breakfast toast.
You’ll Need…
100 g dried sorrel petals 10 cups water 3-5 thick slices ginger 1 stick cinnamon 1 orange (cut into segments) 6 cloves 1/2 teaspoon nutmeg (freshly grated is best) 5-6 cups granulated sugar 1 package of (pectin) powder gelatin (57 g) 1/2 lemon
Important. May I recommend that you get organic ginger and oranges for this recipe as the flavor will be better IMHO and the skin of the orange will not have any wax or other substance that’s usually put on fruit to give them a longer shelf life.
In a big pot place the dried sorrel, stick of cinnamon, orange segments (with skin), ginger, nutmeg, cloves and top with water. Bring to a boil and reduce to a simmer.
Cook for 30 minutes to intensify the flavor and to reduce.
Turn the stove off the stove and allow it to steep for 30 minutes or until completely cool
Strain and discard the solids – you’ll end up with about 4 cups of sorrel liquid. I’d recommend straining a couple times to make sure you don’t get any small pieces in the finished jelly.
Back into a sauce pan with the sorrel liquid, heat back to medium. Pour in the sugar and whisk to melt the sugar crystals. Simmer for 20 minutes, so to reduce and pack that Spicy Sorrel flavor.
Now add the lemon juice and stir. This will help to balance the PH of the finished jelly.
Whisk in the pectin and thicken. Add more if you want it more of a jam consistency. 2-3 minutes later and you’re done. As it cools it will thicken further.
Place hot (be VERY careful) in sterilized glass containers and seal.
Store in a cool dry place, but once open it must go into the fridge. Opened, it will last for a couple of months in the fridge – easily.
With summer in full swing, I thought it was time to roll out this unique sorbet recipe for you to have some fun with. While I’ve never seen Portugals (say pooteegal if you’re old school) readily available outside Trinidad and Tobago (no it’s not Jamaican ugly fruit), you can use clementines or mandarins and if all fails, you can rock it with Seville or Navel oranges. Blood Oranges? Maybe I’ll test that next yea.
You’ll Need…
2 cups Portugal Juice (or any citrus) 2 tablespoon sugar 2 tablespoon honey 2 cups Prosecco 2 tablespoon Rose water
Note! The Portugals are really unique in sweetness (sometimes tart) and when you peel the skin back, the rind got a scent unlike any citrus I’ve ever encountered. The color of the skin ranges from green to yellow to orange, and if you get some near the end of the season, you’ll get juicy pulp beads of condensed juice.
Juice the Portugals (cut in half and squeeze – you want the rind to give it some of it’s natural pungency) I used a 50 – 50 mix of clementines and Portugals as I only had about 4-5 of them and they would not yield the amount of juice we needed to make this wonderful sorbet.
Be sure to remove the seeds, but keep the pulp as it will give the finished sorbet some texture.
In a large bowl, add the Prosecco and mix in the sugar, honey and Rose water. Whisk!
Pour this mixture into your sorbet maker and organize according to the user manual.
About 22 minutes later my ice cream maker started laboring so I knew it was time to shut things down. With any frozen treat I make, I placed the finished sorbet into a freezer container and into the freezer for an hour or so to firm up a bit more.
Use fresh, or keep in the freezer for those scorching days of summer. This recipe is heavily influenced by a similar (I’m not sure what specifically their chef used) sorbet we enjoyed at Krave Restaurant in Trinidad and Tobago.
I’m not the biggest fan of banana bread.. or so I thought, until I started making this stunning banana fruit nut bread. An excellent way to start the day > a thick slice, warmed for about 10 seconds, a thin layer of butter and my fav cup of coffee. The difference? (why I like this bread) The Fruit and Nut Chocolate bar I use in the recipe. I’m a HUGE fan of Cadbury’s Dairy Milk Fruit and Nut Chocolate!
You’ll Need…
2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter (melted) 1 cup granulated sugar 1 large egg plus 1 egg yolk 1/2 cup sour cream 1 teaspoon vanilla extract 3 ripe bananas (mashed) 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 1/2 fruit and nut chocolate bar (about 1 1/2 cups chopped) cooking spray
I know many people treat a banana bread as something that’s only made when there’s ripe bananas which are going bad on your counter. However the flavors of this bread is so enchanting (and simple to make), I know you’ll purposely purchase bananas just for making this one.
Peel, rough chop and crush the ripe bananas with a fork until fully crushed and set aside.
In a large bowl add the flour (sifted may be best), baking soda and salt, whisk and set aside.
In another bowl, place the egg and egg yolk, vanilla, melted butter, sour creme (yes I used the high fat) and one cup sugar. Whisk until smooth – or use an electric mixer if you want. You want to work all the grains of sugar until there’s no grit.
Add the crushed banana to this wet mix and mix well. I added the cinnamon and nutmeg now, but I should have added it to my dry (flour) ingredients.. no stress, all good.
Preheat the oven to 350 F, then add the flour mixture to the wet batter. Fold in as to not overwork the finished dough.
Give the chocolate bar a rough chop so you have chunky pieces. Then fold 2/3 of the chocolate into the batter and reserve 1/3 for topping the bread.
I then poured the batter into a greased loaf pan (I used cooking spray, but you can use melted butter if you wish). And on went the reserved chocolate pieces. Onto the middle rack in the pre-heated 350 oven. BTW the loaf pan I used was also non-stick. Level off the top of the batter with a spatula.
One hour later and the banana nut bread will be READY! Your kitchen will smell GREAT. Allow it to cool for about 5 minutes in the pan, then turn over on a cooling rack until it’s fully cooled and ready for slicing.
I used my fav chocolate bar as mentioned above, but you can use chocolate chips or even your fav chocolate bar as well. As far as the fruit you use, be creative and use the dried fruit you like – or leave them out if you so choose. While I’m not a fan of hazel nor walnut, you can certainly add those (chopped) or pecans, cashews, almonds.. basically any nut you enjoy
I remember being in Jamaica with my one of best friends for a quick break. His wife had gone to the local grocery in Ocho Rios to get us stuff to prepare for dinner at our condo that night. She came back and with a joyous shout, she screamed… “I got you your fave.. bun and cheese”. My guy could not control himself.. suffice to say he didn’t share any either. As a kid growing up in the area, he mentioned that his grandma would make this for him and it’s been his fave since then.
You’ll Need…
3/4 cup sugar (golden brown is preferred) 1 teaspoon vanilla 1/2 tablespoon molasses 1 tablespoon browning 2 tablespoon honey 1 3/4 cups Guinness (stout) 1 cup raisins 1 cup mixed fruit (peel) 3/4 cherries (chopped) 4 tablespoon butter (melted) 3 cups all-purpose flour 2 1/2 teaspoon baking powder 1 egg (beaten) 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1/4 teaspoon ginger (powder)
Please note that this is my version of this classic Jamaican recipe.
In a saucepan add the Guinness, vanilla, molasses, browning, honey, raisins, cherries, sugar and mixed fruit. Place on a medium flame, stir well and as soon as you start seeing bubbles on the edges turn off the stove and set aside to cool.
Now it’s time mix the dry ingredients in a large bowl. In goes the flour (sift if you want), salt, cinnamon, nutmeg, allspice, ginger and baking powder. Stir well to incorporate. Now add the melted butter, egg and everything from the sauce pan. You’ll have some work here. Mix into a dough, but try your best to not over-work.
Place the dough into a greased/flour-dusted baking pan (about 11 x 5) and set aside while the oven preheats to 350 F.
Place on the middle rack of the oven and get ready to have your entire house smell like the Caribbean around Easter and/or Christmas time. The allspice, cinnamon and nutmeg will definitely perfume your house.
It will take about one hour to fully cook. Stick a toothpick through the middle of the bun and if it comes out clean, it’s fully cooked. Set aside to cool. Then brush with a simple syrup (equal parts water and sugar) to give it that classic shine. Don’t slice until it’s fully cooled.
I’m sure you see the crack down the middle of my bun.. lets discuss below in the comment section.
Why do my cakes crack in the middle after baking? Answer: There can be a few reasons behind a cake that cracks, but the most common culprit is an oven that is too hot. When the temperature is too high, the exposed surface of the cake starts to become firm while the interior is still wet and rising.
I don’t believe my oven was too hot, but I think I may have over-worked the dough. That said I do know that the thermostat in my oven is not accurate.
A classic Jamaican treat around Easter time. Luckily for me, the very same day we went back to the grocery to get some for me since my friend did refuse to share his (smile).
Difficulty:
BeginnerPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Servings:
10
Description
A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.
Ingredients
Instructions
Video
Preheat oven to 350 °F (175 °C). Grease an 11×5-inch loaf pan.
In a saucepan over medium heat, combine sugar, vanilla, molasses, browning, honey, stout, raisins, cherries, and peel. Stir until bubbles form at the edges, then remove from heat.
In a large bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
Add melted butter, beaten egg, and fruit mixture to the dry ingredients. Mix into a dough. Avoid overworking.
Transfer dough to the prepared pan. Bake for about 60 minutes or until a toothpick inserted comes out clean.
Once baked, brush the bun with simple syrup while still warm.
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
