Quite the recipe Gabra thank you
TRADITIONAL JAMAICAN CHRISTMAS CAKE
1/2 lb. currants
1 lb. prunes
1/2 lb. cherries
1/4 lb. dates
1/4 lb. mixed peel
Grated rind of 1 green lime
Burnt sugar for coloring
2 tsp. vanilla
1 pt. rum
1 pt. port wine
1 lb. butter
3/4 lb. dark sugar
1/2 lb. flour
1/2 lb. bread crumbs
1/4 tsp. grated nutmeg
2 tsp. ground cinnamon
Pinch of cloves
1 pt. sherry
Cream butter and sugar. Add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add. Add burnt sugar for color, say a tablespoon. Add chopped nuts. Taste, and if a sharper taste of liquor is required, add some brandy, wine, liqueur or rum to taste.
Pour batter into a well greased and heavily lined baking tin or cake basin. Cover tightly and steam for at least 4 hours. The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. Serve with brandy sauce.
Bringing the goodies to share
Thanks, Michael.......sure would love to have some new ones from our other members. Guess they are just too busy. Maybe after the holidays they will be more into sharing with us.
Jeanette good recipes. Thanks
1 cup milk
3 eggs, beaten
2 cups pancake mix
Oil (for deep frying)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring into dry pancake mix and fry until golden brown in oil heated to 375 degrees F.
Press the fried onions down solidly, without crushing, into a Bundt pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.
PIONEER SUGAR PIE
1/2 cup flour
1/8 tsp nutmeg
1/2 tsp salt
1 cup evaporated milk (or cream)
1 1/4 cup whole milk
1/2 tsp vanilla
2 Tbsp butter
8 inch unbaked pie shell
Combine sugar, flour, nutmeg, salt. Add milk/cream and vanilla. Mixture will be thin. Pour into unbaked pie shell. Dot with small pieces of butter. Bake 375 degrees F. for 45 to 50 minutes on middle shelf. Cool completely. The filling will
thicken as the pie cools.
CORN BREAD DRESSING
Peanut Butter Cake
1/2 tsp. baking soda
1 tsp. hot water
2 1/2 cups sugar, granulated
1 1/2 cups cooking oil
1 tsp. vanilla
1 1/2 cups finely chopped dry roasted peanuts
1 cup peanut butter chips
3 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk
Preheat oven to 350 degrees F. Grease and flour cake pan.
Cream together oil (I use coconut oil) and sugar. Add eggs and vanilla.
Mix peanuts, peanut butter chips, flour and salt together.
4 ounces white chocolate
1 cup peanut butter
1/2 cup butter
3 cups powdered sugar
1 tsp. vanilla
4 Tbsp. water
Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake.
2½ cups warm water
2 pkg. (4½ tsp) active dry yeast
1 (15.25 oz – 18 oz) yellow cake mix (Duncan Hines is my choice)
1 Tbsp. oil
5 cups flour
1½ tsp salt
4 Tbsp. butter, melted
In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix. Let sit 5 minutes.
- 6 cups Rice Chex® or Chocolate Chex® cereal
- 1 bag (12 oz) white vanilla baking chips (2 cups)
- 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)
2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder*
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk or buttermilk
- 1 1/2 tsp vanilla bean paste or vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
- Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
Five-Minute Fudge Wreath
Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Remove pan from heat and stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from it.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula.
You can add chocolate to this one if you like.I have had it that way,it is good.I do not eat cake or pie any more,makes me too sick.I only like ice cream or popsicles.
- 7 cups of sorrel calyces
- 2 ½ cups brown sugar
2 ½ cups water
- 2 small onion (diced finely)
- 1 garlic clove (minced)
- 2 inch piece of ginger (finely grated)
- 1 lime (juiced)
- 1 tbsp white cane vinegar
- ¾ cup golden raisins
- 7 pimento (allspice) grains, crushed
- 2 yellow Scotch Bonnet pepper (de-seeded & finely chopped)
- Wash sorrel thoroughly, using the fingers to lift it from the water.
- Put into stainless steel container and set aside.
- Combine water, brown sugar, pimentos, ginger and garlic in a large saucepan.
- Cook over high heat for five minutes then reduce to a simmer.
- Add sorrel calyces, raisins, lime juice, vinegar and scotch bonnet
- Stir all the ingredients
- Cover, cook and stir occasionally until the mixture has a jam consistency.
- Removed from heat and chill in refrigerator for at least 3 hours before serving.
- Place chutney in spotlessly clean jars for storage. The flavor improves after a couple days.
- This chutney can be stored in the refrigerator for 1-2 months
WOW......Holly......This sounds like a very rich version of our Christmas Fruit Cake except that ours is white and not chocolate. I didn't see chocolate listed among your list of ingredients so it must be the brown sugar that makes them darker, along with the browning. This sounds delicious.
Recipe for The Jamaican Christmas Cake
This recipe is also used when making a Jamaican wedding cake. Enjoy!
The following recipe will make two 9" round cakes:
2 lbs. Raisins 1/2 lb. Prunes 1/2 lb. Dates 1 lb. Mixed Fruit Red Wine to soak fruits 6 tablespoons Jamaican white rum
1/2 lb. Cherries - DO NOT SOAK with fruits named above. The unsoaked cherries will remain red and attractive to look at in the cake after baking. Add to mixture after soaked fruits have been added.
With the exception of 1/2 lb raisins, grind all fruits and soak in wine and white rum. Add the 1/2 lb. raisins that was not ground.
It is best to have your fruits soaking well in advance. Some Jamaicans will have this fruit mixture soaking sometimes, even for 1 year! But if you need it quickly, you can still get a nice cake the same day that it is soaked!
Chop up 1/2 lb. cherries but do not add to the fruit mixture. Add these cherries at time of baking.
1 lb. Butter 3/4 lb. dark Sugar 10 Eggs 1 teaspoon Almond Essence 1 teaspoon Vanilla 1 teaspoon Rose Water (Optional) 1 lb. Flour 3 teaspoons Baking Powder 2 tablespoons Mixed Spice (NOT Allspice!) 2 tablespoons Cinnamon Browning (Optional) Sherry
Preheat oven to 250 degrees Fahrenheit.
- Line the sides and bottom of two 9" baking pans with a double layer of greaseproof paper and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs 2 at the time creaming after each addition. After adding the eggs, you will have to move the butter, sugar and egg mixture to a larger bowl and prepare to manually do the balance of the recipe by hand.
- Add vanilla and almond essence to the butter and sugar mixture.
- If you use browning, pour a very small amount in mixture and stir. Note: Be very careful with browning! It makes your cake too dark!
- Add baking powder, mixed spice and cinnamon to the flour.
- Pour butter and egg mixture in a larger bowl.
- Add flour mixture to butter mixture by folding it in.
- Continuously add flour mixture to butter mixture.
- Add soaked fruits to flour/egg mixture and thoroughly fold it in.
- Add cut-up cherries to mixture. Leave a few cherries for decorating top of cake.
- Pour mixture in the 2 lined 9" baking pans.
- Bake in pre-heated oven until done. Use a knife to test for doneness, etc. The knife should come out clean.
- Stick cakes all over with a toothpick. Sprinkle sherry over hot baked cakes.
This post was modified from its original form on 04 Nov, 2:54
Yes, these are great...Thanks~Jeanette
This post was modified from its original form on 03 Nov, 10:57
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