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Caribbean Bread, Cake, & Pastry Recipes
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Recipes on this page:

BLACK CAKE

Ingredients:

Day Before: Chop the foll. mix well
and leave to soak.

1 pound of prunes
1 pound of raisins
1 pound of currants
1/2 pound of cherries
1/4 pound of mixed peel
1 bottle of cherry brandy
1/4 bottle of rum or more
1/4 pound of chopped almonds
1 to 2 tablespoons of Angostrua
-bitters 2 tablespoons of brandy
-(optional)

BURNT SUGAR:
1/2 cup of hot water
1 pound of brown sugar
-mix well and leave it to cool
-burn sugar, add water gradually.

Directions:

First cream 1 pound butter together
with 1 pound sugar. Add the 8 large
eggs one at a time.

Now add 1 teaspoon of lemon essence,
2 teaspoons of lime rind, 2 teaspoons
almond essence along with 2 teaspoons
vanilla.

Now mix and sift the dry ingredients
1 pound of flour, 4 teaspoons baking
powder, along with 2 teaspoons mixed
spice, 1/2 teaspoon of grated nutmeg.

Add gradually to the creamed mixture.
and mix in the fruit and the browning.

Put in greased tins doubly lined with
brown paper. Bake at 250 F. or Regulo
2 for 3 hours or until its done.

You may use less browning as desired.
Take from the oven and soak while its
still hot with the cherry brandy or a
mixture of cherry brandy and rum with
sherry.

 SALT FISH CAKE

Ingredients:

2 eggs beaten
1 cup of salt fish
1 onion, finely chopped
3 1/2 cups of cubed potatoes,
-chopped chive, thyme and pepper
1 tablespoon of melted margarine
-bread crumbs

Directions:

First soak the fish right into the
cold water for at least 15 minutes.

Drain, shred then combine fish with
the potatoes and cover with boiling
water and boil for about 15 minutes.
covered.

Drain the fish and potatoes and mash.
Add the beaten eggs, margarine along
with onions, chive, thyme and pepper
to taste.

Shape in cakes, roll in bread crumbs
and fry in hot oil until brown for 3
to 5 minutes.

Next drain the salt fish cake on some
absorbent paper, or kitchen towels and
serve with your favorite mustard sauce
or ketchup dip.

VARIATION: Use 1 cup of fresh flaked cooked fish
steam or fried, instead of using salt
fish.

Finally, add the flaked fish to mashed
potatoes, seasonings and the eggs. Form
into cakes.

RUM-RAISIN CAKE

Ingredients:

5 large eggs
1 2/3 cups of sugar
1/2 teaspoon of salt
7 tablespoons dark rum
1/2 cup of powdered sugar
1 1/2 cups of brown raisins
1 teaspoon of baking powder
2 teaspoons of whipping cream
2 teaspoons of vanilla extract
2 1/4 cups of sifted all purpose flour
1 1/4 cups of (2 1/2 sticks) unsalted
-butter, room temperature

Directions:

Preheat oven to 350 F. Use butter and flour
for a 12 cup Bundt pan. Toss raisins along
with 2 tablespoons flour in small bowl.

Combine the remaining flour, baking powder
and salt in medium bowl.

In a large size bowl, beat the butter using
a electric mixer until its light. Add 1 2/3
cups of sugar and beat until fluffy.

Adding the eggs 2 at a time, beat after each
addition until its well blended.

Now beat in 6 tablespoons of rum and vanilla.
Mix in the flour mixture, fold in the raisin
mixture then spoon the batter right into the
prepared pan.

Bake the cake until the top is a golden brown
color and the tester inserted near the center
comes out clean for 1 hour.

For 10 minutes cool the pan on the rack. Turn
out the cake on a rack and cool off completely.

Stir the powdered sugar with 1 tablespoon of
rum in a bowl until its smooth, mix in cream
and spoon over the cake.

Finally, let the cake stand until the glaze
is set, for at least 30 minutes.

Yield: 12 Servings.

 CHOUX PASTRY (PUFFS)

Ingredients:

2 eggs
1/2 cup of boiling water
1/2 cup of all-purpose flour
1/4 cup of butter or margarine

Directions:

In a saucepan put water and butter, bring
to the boil and when all butter is melted
put in all the flour at once.

Stir over heat until the mixture forms a
ball in the center of the pot. Note: This
is called a PANADA.

Remove from heat and leave for at least 5
minutes. Add 1 unbeaten egg and beat well
then add second egg and beat until stiff.

Take up mixture by teaspoons and drop on a
greased cookie sheet 2" apart. Use atable-
spoon for larger puffs.

Bake at 375" until there are no beads of
moisture on the puffs (about 40 minutes
for larger puffs).

Cool the puffs then fill as desired. They
should be crispy when finished baking but
soften later. Makes 20 small puffs.

SUGGESTED FILLINGS: (Savoury) Salmon and
tomatoe sauce Cheese paste Chicken salad.
Chicken in cream sauce White fish & tartar
sauce.

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