Caymanian Heavy Cake
Caymanian Heavy Cake is a traditional dessert from the Cayman Islands, known for its rich and dense texture. This indulgent cake is a favorite at special occasions and gatherings, and it's sure to impress with its unique flavors.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup raisins
- 1 cup mixed peel
- 1 cup chopped pecans
- 1 cup dark rum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 4 large eggs
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the rum.
- In a separate bowl, combine the flour, cinnamon, nutmeg, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until well combined.
- Stir in the raisins, mixed peel, and pecans until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve the Caymanian Heavy Cake at room temperature and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Fat
- 18g
- Protein
- 5g
Supplies
9-inch round cake pan Mixing bowls Electric mixer Spatula Wire rack
Tools
Oven
Serving suggestions
Serve the Caymanian Heavy Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips & tricks
For best results, soak the raisins and mixed peel in rum for a few hours or overnight before adding them to the cake batter. This will enhance the flavor and moisture of the cake.
Cost
$20