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AFROCENTRIC
Caribbean Cake Recipes
Carrot Cake Chocolate Cake Sugar Cake Pineapple Upside Down Cake Pound Cake
Black Cake Festive Light Fruit Cake Salt Fish Cake Rum-Raisin Cake

Recipes


CARROT CAKE
    INGREDIENTS
    2c. flour
    2 tsp baking powder
    1 1/2 tsp. soda
    2tsp. Cinnamon
    2 c. sugar
    1 c. com oil
    4 eggs
    8 oz. tin crushed pineapple
    2 c. grated carrot
    1 ½ c. chopped nuts
 METHOD
1.Sift dry ingredients together. Add sugar and oil and beat well until light, fluffy & creamy
2. Add eggs one at a time
3. add carrots,pineapple and nuts
4. bake at 375 F in one or two tins for 30-35 mins or until done

ICING (FOR CARROT CAKE)
8 oz. pk. of cream cheese
1/2 c. butter
I lb. icing sugar
2 tsp. vanilla
Beat all together.
 

CHOCOLATE CAKE

INGREDIENTS
1/2 c. butter
2 c. sugar
2 c. flour
3 eggs, beaten
1tsp. baking powder
 tsp. soda
1/2 c. sour milk
1/2 c. cocoa
2 tsp. Vanilla
1/4 tsp. sait
1/2 c. boding water		 METHOD
1. Cream butter and sugar. Add beaten egg slowly.
2. Sift flour, baking powder and salt together and add alternately with sour milk to creamed mixture.
3. Mix together cocoa, soda and boiling water cool and add to mixture.
4. Add vanilla
5. Bake in layer tins for 25 - 30 mins at 350 F
6. Put together with Date Filling and ice top and sides with White or Chocolate lcing

DATE FILLING:
1/2 c. water
1/2 pkt. dates
1 1/2 tbsp sugar
1/2 tbsp lime juice
Boil together until soft. Fill and frost cake

SUGAR CAKE

INGREDIENTS
4 c. grated coconut 
I c. water 
4c. sugar
½ tsp cream of tartar 
1 tsp almond essemce
few drops food coloring (optional) 		 METHOD
1. Boil sugar and water to form a light syrup 
2. When bubbles the size of small pearls appear add grated coconut and cream of tartar: 
3. When the coconut mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3 - 5 minutes. 
4. Add essence and food coloring 
5. Drop by Spoonfuls on an oiled. cookie or enamel tray 
6. Allow to harden completely 
7. Store In an airtight container

PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS
6 ozs. margarine 
I C. sugar
3 eggs 
2 c. flour 
2 tsp. baking powder 
6 - 8 cherries 
A pinch of salt 
1/4 c. milk or 
1/2 c. pineapple juice 
vanilla 
crushed pineapple 		 METHOD 
1. Make cake by the Creamy Method. 
2. Cover the bottom of 12" x 8' x 1 1/2" tin with grease proof paper.
3. Pour evenly over the paper 3 - 4 tbsp. gold syrup. Cover with crushed pineapple and decorate with halves of cherries. 
4. Pour cake batter over and bake in a moderate oven - 325 F for 40 - 45 mins. or until cake leaves the sides of pan. 
6. Turn oven on a papered cake rack & remove cake paper. 
7. Cool - can be served as a dessert. 

POUND  CAKE

INGREDIENTS
1 lb. gran. sugar (2 c.) 
1 lb. butter or margarine
1 lb. eggs (8 large), separate
1lb. (scant) all purpose flour (3 3/4 c.) 
1 tsp. baking powder 
1/2 tsp. salt 
1/2 tsp. lemon rind grated 
2 tbsp. lemon juice 
1/2 tsp. lemon extract 		 METHOD
1. Cream butter well, add sugar slowly and cream well, add flavoring and beaten egg yolks. 
2. Sift together flour, baking powder and salt and add. 
3. Beat only until smooth. 
4. Then fold in beaten egg whites. 
5. Bake in a loaf pan which has been lined with brown paper and greased. 
6. Cover the top of the cake with a piece of brown paper and bake in a slow oven 300 F for 2 hrs. 
7. Remove top paper and bake another half hour or until top has a good color. 

BLACK CAKE

INGREDIENTS
Day Before: Chop the foll. mix well and leave to soak. 
1 lb.prunes 
1 lb. raisins 
1 lb. currants 
1/4 lb. mixed peel 
1/2 lb. cherries 
1/4 lb. chopped almonds 
1 bot. cherry brandy 
1/4 bot. rum or more 
1 - 2 tbsp. Angostrua bitters 2 tbsp. brandy (optional) 

BURNT SUGAR
1 lb. brown sugar
1/2 C. hot water 
Burn sugar, add water gradually. Mix well and leave it to cool. 

 METHOD
1 .Cream butter (1 lb.) and sugar (I lb.). Add eight large eggs one at a time. 
2. Add 1 tsp. lemon essence, 2 tsp. lime rind,
2 tsp. almond essence and 2 tsp. vanilla. 
3. Mix and sift dry ingredients - I lb. flour, 
4 tsp. baking powder, 2 tsp. mixed spice and 
1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 
4. Mix in fruit and browning. 
5. Put in greased tins doubly lined with brown paper. 
6. Bake at 250*F or Regulo 2 for 3 hours or until done. 

NOTE: 
1. Less browning may be used as desired. 
2. Remove from oven and soak while hot with cherry brandy or a mixture of cherry brandy and rum or with sherry. 

FESTIVE LIGHT FRUIT CAKE

INGREDIENTS
11/2 c. cherries, chopped
1 C. light raisins 
1 c. candied pineapple, chopped 
1/2 c. mixed chopped fruit & peels
1/2 c. candied lemon peel, chopped 
1/2 c. candied orange peel, chopped
1 c. walnuts, chopped 
3 c. sifted flour 
2 tsp. baking powder 
1 C. butter
1 c. sugar 
4 eggs 
1/4 c. light corn syrup (optional)
1/4 c. orange juice
1/4 c. sherry 		 METHOD 1
1. Combine chopped fruits, peels and nuts, mix with I C. of the flour. 
2. Cream butter and sugar until light. 
3. Add eggs one at a time beating well after each. 
4. Combine corn syrup, orange juice and sherry and add alternately with remaining flour to creamed mixture. 
5. Fold in fruits and nuts. 
6. Pour into two well-greased ring molds or in one large tin. 
7. Bake at 275'F for I hr. and 15 mins. 

METHOD 2
1 .Cream butter (I lb.) and sugar (I lb.). Add eight large eggs one at a time. 
2. Add I tsp. lemon essence, 2 tsp. lime rind,
2 tsp. almond essence and 2 tsp. vanilla. 
3. Mix and sift dry ingredients - I lb. flour, 
4 tsp. baking powder, 2 tsp. mixed spice and 
1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 
4. Mix in fruit and browning. 
5. Put in greased tins doubly lined with brown paper. 
6. Bake at 250*F or Regulo 2 for 3 hours or until done. 
NOTE: 
1. Less browning may be used as desired. 
2. Remove from oven and soak while hot with cherry brandy
or a mixture of cherry brandy and rum or with sherry. 

SALT FISH CAKE

INGREDIENTS
1 C. salt fish 
1 onion, finely chopped
2 eggs beaten 
31/2 c. cubed potatoes, chopped chive, thyme and pepper
I tbsp. melted margarine 
bread crumbs 		 METHOD
1.Soak fish in cold water for 15 min.
2. Drain and shred., 
3. Combine fish and potatoes, cover with boiling water and boil for 15 min. covered. 
4. Drain fish and potatoes and mash. 
5. Add beaten eggs, margarine, onions, chive, thyme and pepper. 
6. Shape into cakes, roll in bread crumbs and fry in hot oil until brown (3 - 5 min). 
7. Drain on absorbent or kitchen paper. 
8. Serve with mustard sauce or ketchup dip. 
VARIATION: Use I cup fresh flaked cooked fish (steam or fried), instead of salt fish. Add flaked fish to mashed potatoes, seasonings and eggs. Form into cakes. 

RUM-RAISIN CAKE

Ingredients
1 1/2 cups brown raisins 
2 1/4 cups sifted all purpose flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 
1 2/3 cups sugar 
5 large eggs 
7 tablespoons dark rum 
2 teaspoons vanilla extract 
1/2 cup powdered sugar 
2 teaspoons whipping cream 		 Method
1.Preheat oven to 350 degrees Fareinheit. 
2.Butter and flour 12-cup Bundt pan. 
3.Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. 
4.Using electric mixer, beat butter in large bowl until light. 
5.Add 1 2/3 cups sugar and beat until fluffy. 
6.Adding eggs 2 at a time, beat after each addition until well blended. 
7.Beat in 6 tablespoons rum and vanilla. 
8.Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan. 
9.Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. 
10.Cool in pan on rack 10 minutes. 
11.Turn out cake onto rack and cool completely. 
12.Stir powdered sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake.
13.Let stand until glaze is set, about 30 minutes. 
Makes 12 servings. 

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