Rum Cake Wednesday, Apr 16 2008 

Caribbean and Desert , , olga 10:00 pm

ABOUT:

First time I had this cake was in Bahamas in 2005 and it was amazing. How can such a simple cake be turned into something delicious and moist? Ever since then, I was on the mission to recreate it. We brought back packaged Tortuga, Bacardi cakes and every recipe I tried did not come out right comparing to the brand cakes. It took me a while to finally come up with the perfect one which I had to borrow from probably 5 different sources and throw some of my own creativity.

SERVINGS:

2 cakes

INGREDIENTS:

Cake
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup milk/buttermilk
1 teaspoon vanilla extract

Sauce
1 cup dark rum
1 c butter
1 c sugar melted together
1/2 cup dark rum added after removed from heat
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Toasted chopped pecans

DIRECTIONS:

Cake: Preheat oven to 350°F. Butter 9-inch-diameter spring form pan with 3-inch-high sides.
Whisk flour and baking powder in medium bowl.
Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes.
Add eggs 1 at a time, beating well after each addition.
Mix 1 cup milk/buttermilk and vanilla extract in measuring cup and rum.
Fold flour mixture into butter mixture in 3 additions alternately with milk mixture in 2 additions.
Transfer batter to prepared spring form pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)

Sauce:
Reduce Rum for 3 min in heavy medium saucepan
Add all other ingredients.
Stir over medium heat until sugar dissolves, about 3 minutes.
Increase heat to medium-high.
Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes.
Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)

Once cake is cooled off, pour the sauce over the cake.
Sprinkle with chopped pecans and serve.

 

Banana Fritters Sunday, Apr 13 2008 

Appetizer and Caribbean and Mexican , , , olga 5:38 pm

ABOUT:

First time i tried it in a Playa Del Carmen, Mexico at the restaurant Palapa Hemingway. Every since it has been my obsession to find out how to make them and i think i have.

INGREDIENTS:

1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners’ sugar

DIRECTIONS:

In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
Heat the oil in a large skillet to 365 degrees F (180 degrees C).
Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners’ sugar and serve while warm.