For many people, a good cake is seen almost as an exotic foods. In Jamaica, a traditional fruit cake rich in old times Jamaica is one of the most popular. Unknown to many, this is a spin-off of old English plum pudding
E 'to be the dream of every Jamaican woman can make the queen of cakes. Many have tried and given the age old recipes handed down from generations, but somehow it never really fair, since every family has itsguarded secret change and give ever used in all the ingredients or the exact method ..
The best version of this cake is creaming method. Is packed with dried fruit. It may surprise you, but none of the fruits used are the island, such as raisins, currants, plums, cherries, mixed peel apart, which is sometimes produced in Jamaica. The others are imported and then hike the price of the goods.
The best cake has the structure similar to a dictionaryPlum pudding. The color is very dark brown and has a rich taste alcoholic. It 'also very hot, as sometimes there are at least 5 spices and flavorings used.
It may also different color and alcohol content depending on the preference of the producer. There are so many differences that would be a cookbook with only one Jamaican fruit cake and are no longer the same taste, but all are superb.
There is also a certain ingredient that is very difficult to get outSide of Jamaica. If anyone wants the United States, the Jamaican fruit cakes are s / he must be on the island for this agent to send or receive only stores the western Indian Ocean would be.
In some Latin American countries who have never heard of. This is the tan that the cake is its color. This is a kind of caramel, that grace alone can create kitchens.
You can try this at home tanning, because it is a kind of burnt sugar. However, it is never the same again. If an attempt is madeto prove in an American house, the fire would soon be executed, because the smoke detectors go.
They gained more experience and if you have read and tried the recipe for fruit cake offered for free only for your experience.
INGREDIENTS:
O 8 ounces or 2 cups of flour
or 8 ounces margarine or butter
Or 8 ounces of bread crumbs
eggs or 6
4 ounces currants or
or 4 ounces mixed peel
4 ounces or cherries
4 ounces or prunes(chopped)
or 1 cup wine / brandy
or 1 / 4 cup rum
4 teaspoons baking powder or
or 1 teaspoon vanilla
or 1 teaspoon cinnamon
Ø 1 / 2 teaspoon mixed spices
or 1 / 4 oz Jam
or 4 ounces jam
or 1 / 4 cup honey
O ¼ cup molasses
or finely grated rind of 1 lime / lemon
- 4 tablespoons of Browning
METHOD:
1. Chop or fruit mix with the wine during the night
2. Cream butter, sugar and browning until soft and fluffy
3. HitEggs in a mixture at a time
4. Sieve all dry ingredients together with bread crumbs
5. Add fruit. Jams, marmalades
6. Add molasses and rum
7. Flour and fold in. Do not over-beat when mixing.
8. Pour in the brandy
9. When the liquid is not enough, add the rum, wine or water to
Fruit Cake
10. Mix the tunnel of a pouring consistency
11. The spoon is in a position in the mix
12. Pan with oil
13.Line-tin with baking paper extends two centimeters above the pan
14. The mixture of about ¼ inch above the tin
15. Bake at 300 degrees F for 2-21/2 hours
16. Yield: two 9'x 3 'fruitcake
serve cake with rum sauce, or with Royal Icing, fondant, icing Buttercream covered.
NB.Diabetics are advised not to eat this cake, since it has a very high calorific value.
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