Yellow Cake with Buttercream Frosting

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This Yellow Cake is truly delicious, perfect for birthday and anniversary celebrations. When my first son  celebrated his first birthday we got him a cake for the occasion and we thought it was absolutely the best cake we had ever had, well my husband also remembers that cake and says that this cake tastes exactly like that one and that this is absolutely the best cake he has had in a very long time, our kids couldn't wait to slice into this little piece of heaven. The cake smells absolutely divine.

The frosting is also very delicious and pretty simple to make even though I was very nervous the first time I made it, its light and has a vanilla flavour and adds the perfect balance to the cake, they both compliment each other. When you make this cake for your loved one they will absolutely adore you and will remember it for years to come.

Cake

3 cups all purpose flour
1 cup butter
4 teaspoon baking powder
¼ teaspoon salt
2 cups granulated sugar
1 ¼ cup milk
4 eggs
1 ½ teaspoon vanilla

Frosting

4 cups icing sugar, sifted
1 cup butter, softened
2 teaspoon vanilla
4 tablespoons milk
Food colouring

Directions

For Cake:

• Preheat oven to 350 F and grease 2 baking tins.
• Put flour, baking powder and salt in a bowl, whisk ingredients.
• In another bowl cream butter and sugar.
• Add eggs to butter and sugar and beat until creamy.
• Add milk and vanilla in with the creamed butter and sugar mixture.
• Gradually add in the dry ingredients and combine.
• Pour batter into baking pans and bake for 40 – 50 minutes or until an inserted toothpick comes out clean.
• Let cake cool before icing, at least 2 hours or overnight.

For Icing:

• Add sifted sugar, butter, vanilla and milk to bowl and cream until light and fluffy.
• Add food colouring if using and beat ingredients.

To Assemble Cake

• Use a serrated edge knife to trim off the top of both layers to make the tops level.
• Place the first layer on a cake stand or plate and use a spatula to spread on the icing, then place the second layer on top with the top side facing down and spread on the remaining icing on the top and sides of the cake.

Carrot Cake with Rum Glaze

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This carrot cake is really moist and makes a delicious dessert. I made it while my little girl slept, so to prevent her from being startled awake by the sound of the food processor I had to grate the carrots by hand as opposed to using the food processor with the grater blade attachment. I really thought I was going to pull a muscle or sprain my hand during the process, I kept stopping to massage my hand. In the end it was all worth it since I got such a great end result.

2 cups all purpose flour
2 teaspoon baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups grated carrots
4 tablespoons coconut powder
1 cup vegetable oil
4 eggs
2 teaspoon vanilla essence
1 cup powdered sugar
2 1/2 tablespoons rum

Directions

• Preheat oven to 350°F and grease baking tin.
• In a large bowl combine flour, baking powder, salt, cinnamon, nutmeg, sugar and coconut powder, whisk ingredients to evenly distribute.
• Beat eggs
• Add oil and vanilla to eggs and whisk, and then add it to the flour mixture and mix.
• Add the carrot to the batter and combine the ingredients.
• Pour batter into greased baking tin and bake for 58 minutes or until an inserted toothpick comes out clean.

For Glaze:

• Sift powdered sugar into a bowl.
• Add rum to sugar and whisk.
• When cake has cooled pour glaze over cake.  Enjoy!!!!

Coconut Bundt Cake

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Coconut, unlike its name suggests is not a nut but the seed from a coconut palm. In Jamaica the white inner surface of the shell is grated and used for adding flavour to Rice and Peas, make desserts such as Grater Cake , Coconut Gizzada and Coconut Drops. The water inside the coconut is refreshing and has a slightly sweet flavour.

My husband and I love the taste of coconut, so I made us a special treat, a Coconut Bundt Cake and it was delicious. It was my first time making it and it turned out great, my family also enjoyed it and I especially love the bundt signature ring design.

1 cup butter
3 cups flour
2 cups granulated sugar
3 eggs
1 ½ teasspoon vanilla essence
2 teaspoons baking powder
1 teaspoon salt
2 cups grated coconut
1 1/2 cup milk

Directions
  • Preheat oven to 350°F and grease and lightly flour a Bundt pan.
  • Combine flour, salt and baking powder.
  • In another bowl, cream butter and sugar.
  • Add eggs and vanilla and beat.
  • Add in the milk and mix.
  • Gradually fold in the dry ingredients until properly combined.
  • Pour batter into Bundt pan and bake for 75 minutes or until an inserted tooth pick comes out clean.

Sweet Potato Pudding

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I love sweet potato pudding, so does my husband and most, if not all Jamaicans, it's a popular Jamaican dessert. I remember when I was a kid and my mother would make sweet potato pudding on the weekends which was a great treat. She would mix up the pudding batter and pour it into a cast iron pot lined with banana leaves. Then my mom would place the pot directly on burning coals and cover the top with another layer of coals to allow the pudding to cook both on the top and bottom at the same time like a convection oven. The pudding always turned out delicious.

After a few trials and errors, I decided to come up with a new recipe that would leave the pudding moist but still be able to slice it as opposed to spooning it out of the pan which has happened a few times in the past. It was a bit nerve racking wondering if my new pudding recipe would actually work and guess what, it did. I have come up with my own winning recipe and we all love the end result.

3 1/4 cups grated sweet potato
2 cups all purpose flour
1 cup brown sugar
2 tablespoons butter
1 cup coconut milk
3 eggs
2/3 cup raisins
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup Appleton rum
1 teaspoon ginger

Directions

  • Preheat oven to 350°F and line baking tin with parchment paper.
  • Put the flour, salt, nutmeg and cinnamon in a bowl, whisk to combine.
  • Grate sweet potatoes.
  • Beat eggs.
  • Add coconut milk, eggs, sugar, ginger, rum, butter and raisins to sweet potato,  mix until properly combined.
  • Gradually add the flour mixture to the bowl and mix until all the ingredients are properly combined.
  • Pour batter into baking tin.
  • Bake for 2 hours & 12 minutes or until an inserted toothpick comes out clean. Allow to cool before slicing.
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