Happy B-Day to Wi!

Dessert plates for Jamaica 50

Any 50th birthday is a significant milestone, and that it is for our beloved Jamaica. No matter our faults and challenges, we rise to the occasion! No celebration is complete without a cake, so Vibes Cuisine is suggesting some sweet treats.

It has been a sticky, muggy summer so a few short cuts in the kitchen never hurt, plus the delectable taste of this Rum cake is all that matters. The trick is to begin with a store-bought mix (truss mi, no one needs to know).

To be honest, for some there might not be anything as special as a rich, moist chocolate cake. A great treat is to visit Sue Crum-Ewing at Green Castle Estate, St Mary, for one of her scrumptious teas and home-made cakes; enjoyed on her cottage veranda with hovering doctor and mango birds plus stunning ocean and Blue Mountain views. If you are lucky, there will be pepper jelly or jam in stock to take home with you.

Sue was very kind to share her family's stewed guava recipe with us. Can you say Incredible! The secret is to boil the seed for a thick sauce. Served with a coconut pudding, this traditional dessert is perfect for this special occasion.

Rum Cake

1¹/² cup chopped, toasted pecans or peanuts

1 box yellow cake mix

3 eggs

1 cup red rum

¹/² cup vegetable oil

¹/² cup butter

¹/⁴ cup water

1 cup sugar

¹/² cup dark rum

Preparation

1. Preheat oven to 325F.

2. Grease and flour a Bundt pan.

3. Sprinkle nuts on bottom of pan.

4. Combine cake mix, eggs, 1 cup of rum, and oil in a bowl.

5. Beat for 2 minutes on high with an electric mixer.

6. Pour into prepared pan and bake for about 50 minutes, until a toothpick comes out clean.

7. Cool in pan. Invert on serving plate. Prick top with fork.

Glaze

1. Melt butter in saucepan.

2. Stir in water and sugar.

3. Boil for five minutes, stirring constantly.

4. Remove from heat and stir in rum.

Pour glaze over top of cake.

Chocolate Cake

2 cups white sugar

1 ³/⁴ cups all-purpose flour

³/⁴ cup cocoa powder

1¹/² tsp baking powder

1¹/² tsp baking soda

1 tsp salt

2 eggs

1 cup milk

¹/² cup vegetable oil

2tsp vanilla extract

1cup boiling water

Directions

1. Preheat oven to 350. Grease and flour two round pans.

2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

3. Add the eggs, milk, oil and vanilla and mix for 5 minutes.

4. Stir in water.

5. Pour evenly into pans and bake for 30 to 35 minutes.

6. Cool in the pans for 15 minutes, then on a wire rack until cooled completely.

Frosting

1 cup (2 sticks) butter or margarine

1¹/⁴ cup cocoa

5 cups icing sugar

¹/² cup milk

2 tsp vanilla

Method

1. Cream butter and cocoa, add icing sugar and milk.

2. Add vanilla and if needed, a small amount of milk until you get the consistency you want to spread or pipe.

Vibes tip: Garnish with a pretty (pesticide-free) tropical blossom. Use edible flowers like hibiscus, passion, nasturtium or roses.

Stewed Guavas & Coconut Pudding

1 tin condensed milk

1 tin evaporated milk

1 tin coconut milk

¹/² tsp almond essence

Pinch of salt

Pinch of nutmeg

2 envelopes gelatin

¹/³ cup cold water

¹/³ cup boiling water

6 guavas, peeled, halved and seeds scooped out

¹/² cup granulated sugar

1 cup water

¹/² tsp almond essence

Chocolate shavings to garnish

Method

1. Slowly heat the three milks in a saucepan over medium heat.

2. In a small bowl, dissolve gelatin in cold water. Add boiling water and pour into saucepan.

3. Heat to a boil and turn off heat. Add flavouring.

4. Cover with plastic wrap and chill in fridge until set (usually overnight).

5. In another saucepan, add seeds of guava, sugar and water.

6. Bring to a boil until reduced slightly and syrup is thick.

7. Place guavas in syrup and simmer until they are soft.

8. Add almond essence.

Serve over pudding, garnish with grated chocolate.

Remember to raise a toast to our Nation's 50th and wish every blessing for many more.

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