I knew there was no way my last-minute cake with non-Jamaican rum could ever compare to his mother’s. My regret grew into low-grade rage, which then settled into discouragement. And so, I escaped.

8. Bake. Pour batter into the prepared pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.. Let the cake cool in the pan for 10 minutes ...

Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top.

5 tsp fresh lime juice 3/4 to 1 cup dark rum or apple juice 1 cup all purpose flour 1 cup butter 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract ...

Use a Good Quality Rum: Dark or spiced rum works best. Use the best rum you can afford for the best flavor. Don’t Overmix: Overmixing can result in a dense cake.

Put the mixture into a prepared cake tin, 9 in. (23 cm.) round or square. Start in a slow oven 160 degreesC for 1/2 hour; reduce gradually to 110 degrees; cook for 4 1/2 to 5 hours.

1 pound dried (not candied) pineapple, cut into 1/2-inch pieces 1 pound dried papaya, cut into 1/2-inch pieces 1 cup each macadamia nuts, pecan halves and coarsely chopped walnuts (total 12 ounces ...

MACON, Ga. — Just in time for the holidays, we at 13WMAZ wanted to share some of our favorite holiday recipes with you! For this episode, James Duncombe, chef at Tropical Flava in Macon ...

I knew there was no way my last-minute cake with non-Jamaican rum could ever compare to his mother’s. My regret grew into low-grade rage, which then settled into discouragement. And so, I escaped.