Old Fashioned Home-Made Caribbean Great Cake.

 

My two-layer Great Cake with Icing in the middle is extra yummy.

This cake has many names and whether you call it great cake, rum cake, fruit cake, Christmas cake or wedding cake.

It's a cake that you will never forget, as long as it's made with mixed fruit ingredients, rum, and port wine base, and the culinary talent to establish the overall balance and consistency of the great cake, it will be what it is made to be.

And that is a great cake, fruit-flavored rum base succulence that melts in the mouth.

From its taste to its texture and the ambiance flow of the after-taste. the greatness is always there to enjoy as it has a pleasing and most recommended taste, that you would always enjoy.

I remember years ago as a little child my grandmom ( may her soul RIP) used to bake this delicious cake, and I always wanted more because it tasted so good.

It has become a favorite cake of mine, and through the years I've been indulging myself with it.

Through the years of being with my grandmom, I've watched and learned how to make the perfect great cake, and today I've mastered the method.

I can also say that mine is the same as my grandmom's, the same taste, texture, etc it's because I learned from the best.

You know grandparents are always the ones, we as sons, daughters, and grandchildren run home to, as we enjoy what they have cooked and baked.

It's just that everything that they cooked or baked always has that grandmom kind of special ingredient that you always enjoyed and got so accustomed to.

  Here in the Caribbean, it does not have to be a holiday season as the great cake is readily available in stores almost everywhere.

Everyone has their preference for the cakes that they like to eat and enjoy, mine is and has always been a good old-fashioned made great cake.

As for the method of making this delicious cake, some people had a preference of soaking the ingredients in a bowl for some time before baking, my grandmom used to soak hers for about a few months leading up to the holiday season.

But now it does not matter, because, with the new technology and devices, we have blenders, food processors, etc that can mix and blend all ingredients and make the long days of soaking avoid.

For me, soaking for a long time or just blending everything is never a problem to me.

I always continue to use the same ingredients and the method that makes the preparation a little easier as to obtain the same consistency and texture of the great cake always, as long as you know what you are doing it's like child's play.

  

For the ingredients you need:

1/4lb nuts (optional)

1/2 lb mixed peel

2lbs sugar 

2tbsp spice

2tbsp nutmeg

2tbsp cinnamon

10 eggs

1  750ml bottle rum

1  750mlbottle port wine

12 oz flour

1tsp baking powder

1lb margarine

1tsp salt

1tbsp vanilla essence

food browning

1 cup of water if needed

Method

Preheat oven to 160 degrees c/325 degrees F.

Prepare pans of your choice, by evenly lacing with butter, and after dust with flour to lightly cover all the grease pan to avoid sticking, you can discard the excess flour out the pans. 

 In a blender, blend all fruit, essence, rum, and port wine, do this gradually as the paste would thicken and you would have to use the rum and port wine gradually to maintain a good texture for the blender to blend fruits adequately.

When everything is blended, the consistency should be of a soft paste, as everything will have a  puree look, all textures and flavors will be fused, to give the great cake the texture, taste, and appeal that it is known for.

In a large mixing bowl,  mix butter and sugar until a soft fluffy consistency, then add the blended fruit mixture, mix thoroughly and then add the food browning for the color.

Test the mixture and make sure that the consistency has an easy drop off from the spoon, if you have to use water or rum or wine mix to get the right consistency you can proceed to do such. 

This mixture can make many cakes depending on the size pans that you are using, cupcakes can also be done with the mixture.

When you are satisfied with the texture, pan, and bake, this cake bakes fast so continue to monitor it and test it but dip a toothpick in the middle to see if the inside is still soft.

When you dip the middle of the cake and it does not have a run-off on the stick you would know that it's fully baked.

Take the cakes out of the oven and place, on the cupboard to cool off, can be served after.

Great cake can last a very long time, as long as it is soaked with a wine and rum base, and kept in a good container, it can also be stored in the refrigerator.

I got six cakes from my mixture, and as you can see I've placed the icing in the middle, what can I say, I like to indulge in sweetness sometimes:)

Bon Appetit.

 

Mango jam jelly

 

Mangoes are a special delight for individuals in societies all over the world, and they can be plentiful at a time.

The mango logic is to get as much as you can when the season is in.

Mango is an exotic fruit that is base on nutritional value.

Based on nutrients of protein, carbs, fat, dietary fiber, vitamin A, E, K, B6, B3, copper, folate, calories, riboflavin, manganese, thiamine, magnesium, and small amounts of phosphorus, pantothenic acid, and calcium.

When mango is in I always eat them and I occasionally make mango jam jelly.

Making jam jelly is so easy to do, and I might add that the finished product is very tasty and addictive, you might end up eating a lot.

Making mango jam jelly does not take too many mangoes, I normally get about ten or so depending on how many mixtures I need to produce.

This recipe consists of ripe mangoes 

Cinnamon, spice, lemon juice, and sugar.

The ingredients will go according to one's preference, that is if you want it with a sweeter, flavor or more ingredients than the other.

I make sure that mine is equally based, with an even flavor that I like.

Ten mangoes peeled and sliced, is to be placed into a saucepan on the lighted stove.

Add mangoes, sugar, cinnamon, spice, and lemon juice.

Let all ingredients boil to a mild thick consistency, whereas thick bubbles began to form in the boiling process.

Don't let the consistency get too thick, if not when it is taken off the heat, it will harden like candy instead of a jelly jam.

Take off the stove and let it cool, after cooling you can put it in a jar of containers, serve and store.

Home Made Caribbean Punch 'N' Creama

Egg nog has been on the holiday list and tables for many years, as it is introduced into the festive season as a drink to enjoy, some individuals make egg nog in different ways with different ingredients, in the Caribbean, we call it Punch ' N' Cream-a and I can assure you that the punch in it isn't from juice :))

I've been making Punch'N' Cream-a for many years and was told that I need to bottle it and get it on the store shelves because it tastes that good.

The reason for me making this tasty liquor was not only for the festive season, but I also wanted a silky liquor to drink and one I can entertain visitors with when they stop by, something different from the occasional wine, rum, vodka, gin or beers.

  And I decided to make it a substitute for Bailey's Irish Cream, a favorite liquor that I like to drink.

Bailey's Irish cream is an expensive liquor and me being an individual that likes to work my natural gifting talents I decided to try to make someone day when I was drinking a glass of Bailey's and tasting the inside ingredients.

It's very easy to make and it's made within ten minutes duration depending on how much you let the ingredients mix.

I made two four liters of  Punch 'N' Cream-a and it continues to go fast, here is the recipe according to the four-liter bottle I've made.

Ingredients 

15 Eggs

I liter Evaporated Milk

I Nutmeg

Teaspoon Cinnamon 

Tea Spoon Spice

750ml Of White Rum

Sugar to Taste

Method

In a blender beat eggs, until fully blended add grated nutmeg, cinnamon, and spice, when all ingredients have been blended sufficiently add rum and milk and continue to mix for the right consistency of blending.

I normally add the sugar last to get the right sweetness after all ingredients have been blended and fused together.

This liquor can be stored on the fridge for a very long time as the older it gets the more pronounce the liquor will be with a consistency that is silky in the mouth, also the alcohol fuses with all other ingredients and really give that sweet baileys liquor taste.

The colder it's chilled the better it tastes and no ice will be needed to water down the blended mixture.

Fine liquors don't need to be iced down when they can be chilled, which is better for that enjoyable refreshing taste.

Happy blending everyone :) 

Baked Turkey Wings

I'm an individual that likes to cook and I like my meats and poultry.

I like turkey, yes it has a lot of meat and I like to minimize that by just cooking or baking the turkey in parts instead of the whole turkey.

I like to cook the turkey in all different kinds of ways, whether it's stewing, baking, barbeque or mincing to go as a cook up with pasta.

Today I'm baking the turkey wings in a traditional garlic seasoning that I made myself, nothing hard to do, just the basic need of understanding what is and the elements that go into the preparation.

I hardly weigh ingredients as I'm so accustomed to cooking it just comes naturally, knowing how much of what to use when needed, and my stews etc always comes out tasting delicious of course.

I'm just going to average out the ingredients so that anyone who wants to try the recipe will know how much to add.

Ingredients
Turkey wings ( Flap or drum your preference)
Salt
 5 tbsp Ketchup
 2 Tsp Curry
 1 Tsp Black pepper
Garlic grated finely
1 Tbsp Cooking oil
Chives finely chopped
Marjoram finely chopped
Thyme finely chopped
Cup of water

Method
Wash turkey wings in salt water, drain and wash again in water without salt.

Drip dry the turkey and place in a bowl, add salt to taste, black pepper, curry, 1 tbsp cooking oil, marjoram, garlic, chives, thyme, chives, and ketchup, mix all ingredients into turkey wings.

In a baking dish place turkey wings and add all mixed ingredients still remaining in the bowl over the turkey, add a cup of water, cover baking dish with foil paper and placed in a heated over to bake for one hour.

Happy Baking :)

A Perfectly Prepared Coleslaw Goes Great With Anything.

This is such an easy recipe but yet some individuals do it the wrong way.

And sometimes it's too watery, or the ingredients are too big, which I so hate to see.

Making coleslaw is an art, it's all about precision and procedure Yes! It's all about the preparation.

Biting on huge cuts of carrots or cabbage isn't appealing, and it certainly does not look good to go along with some kind of meat or poultry that you cooked or baked that is looking all so deliciously good :))

Some individuals like to add raisins and cherries, but to me, it's not a cocktail so I stick with the right ingredients to make it what it is supposed to be.

You can also add onion to give it that zesty flavor, and sometimes I use onion and sometimes I don't.

Ingredients
Carrots finely grater
Cabbage finely grater
Mayonnaise
1 small onion finely grated ( your preference)
Sugar

Perfectly grated ingredients is what makes the perfect structured coleslaw.

Method
In a bowl combine finely chopped carrots and cabbage, stir and mix them together to get that even portion of the two, add mayonnaise and distribute evenly through the ingredients then add sugar as a sweetener, mix with the consistency to merged all ingredients together, when you are finished place in a bowl cover it and place it in the refrigerator to chill.

Which by the way is the best way to serve clown slaw with your lunch, dinner etc.

A perfectly prepared coleslaw goes great with anything :)

Breadfruit Seasoned Sausages.

Breadfruit seasoned sausages what can I say about this recipe, it taste so Good :))

And it is so easy to prepare with an easy clean up of dishes. 

Ingredients.. 

1 ripe breadfruit 

3 Garlic cloves finely grated. 

1 Small onion finely grated. 

Salt to taste. 

Thyme 

Marjoram 

Black pepper. 

Chives finely chopped. 

Flour to coat. 

Method.. 

Peel breadfruit cut into pieces and place in a saucepan of water to cook. 

When softly cooked drain water and you can do all preperation in the pan instead of using another dish. 

Mash breadfruit and place all ingredients add salt to taste. 

When the mixture is done and all ingredients is blended you should have a mild kind of creamed mashed dough. 

Using your clean hands take out creamed breadfruit and roll into a sausage shape making sure that you use flour to keep it from stick and which will help give it the golden coat when it's frying or baking. 

Roll as many sausages as you can get until all the creamed breadfruit is gone. 

On the stove heat a frying pan with oil and placed breadfruit sausage until they are goldenly fried and finished. 

You have to options of achieving this as you can either bake them ot fry them as always the choice is yours. 

When breadfruit sausages are finished you can plate them with any kind of meat, fish or just add vegetables. 

As eating the breadfruit sausages by themselves taste goid as well and they are very filling to the stomach. 

This is an easy recipe and it goes well with anything and for anyone that is tired of cooking pasta or rice and just want to eat something different and new well this you can try. 

I like to make new recipes as I like to change up my daily cooking menu. 

And these sausages you can make out of anything yams, eddoes, potatoes, pumpkin, you name it. 

You can try and do it as it's a new way to use the same ingredients but Give them a much appealing look. 

Instead of the old way that everyone is accustomed to. 

I'm very artistic and I like to let my artistic juices flow also when preparing new recipes and food.  :) Enjoy! 

Mango Gelatin

This is Mango Gelatin a new recipe of mine I just did for the first time .

It is like a jelly with very soft pulp inside and the taste is a fusion or sweet and acid.

According to your preference you can use ripe mangoes so that it would have that full sweet taste.

I use green mangoes or ripe mangoes depending on the taste I want to achieve, and I also like the fusion of the sweet and acid taste.

Ingredients...

2 Half ripe or fully ripe mangoes skin with all flesh remove.(your preference of course)
2 Pinches of cinnamon
2 Pinches of spice
1 1/2 Water
5 Tbs White Sugar

Method..

In a small sauce pan with 1 1/2 cups of water place mango slices, add 2 pinches of cinnamon ,2 pinches of spice and 5tbs of white sugar.

Let ingredients boil until consistency is mild.

It must go into a slight caramelize state so watch it carefully because it changes very fast and you don't want it to over caramelize and get hard.

After ten minutes the mangos will turn to a soft pulp,as when touch it just crumbles under a spoon.

At this stage lower heat and just let the mixture boil for 2 minutes more,if yours has reach it's right stage you can turn the heat off.

The consistency should be mild with a very syrup like jelly look.

Turn off heat and put aside to cool,after cooling place in a glass or plastic container and chill until serving.

It taste very good on bread ,biscuits,ice-cream ,cakes you name it, you can put it on it hahaha.

I hope that you get time to try this recipe,it's sweet and mellow and when pulp is placed in the mouth you don't have to bite as it's so soft that it melts in your mouth.

Enjoy! :)

Let me know how it came out Okay :)