Time 1h25m Yield 12 servings. Number Of Ingredients 18 Steps:
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 17 Steps:
For cake: Preheat oven to 350 degrees. Cream butter and sugar in mixing bowl. Add eggs one at a time, beating well after each addition. Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients. Fold in mashed banana and walnuts. Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour. Let cool in pan 5 mins, invert on cake rack to cool. For icing: In small bowl cream butter and sugar at medium speed. Using high speed add eggs one at at time, beating well after each addtion. Blend in dissolved instant coffee mixture. To assemble: Slice cake in half lengthwise. Place bottom layer cut side up on cake platter. Slice banana and arrange evenly over cake. Sprinkle with Grand Marnier. Spread one-half of icing over bananas. Add top layer and frost top only with remaining icing. Garnish with walnuts. Refrigerate.
Yield 14 Number Of Ingredients 10 Steps:
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.
Time 5m Yield 1 Number Of Ingredients 5 Steps:
Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.
More about “jamaican coffee cake recipes”
Time 35m Yield 1 batch (about 3-1/2 cups mix). Number Of Ingredients 10 Steps:
Place walnuts and chocolate chips in a small plastic bag. Whisk together flour, salt and baking soda. Transfer to a 1-qt. glass jar. Layer with brown sugar and walnut mixture. Cover and store in a cool dry place up to 3 months., To prepare coffee cake: Preheat oven to 350°. Whisk egg, coffee and canola oil. Add flour and brown sugar mixture; mix until combined. Pour batter into a greased 8-in. square baking pan. Sprinkle with nuts and chocolate chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack.
