BAHAMA MAMA CARROT CAKE (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.
Provided by GiddyUpGo
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Mix the sugar with the oil and eggs.
- Add the dry ingredients and mix well.
- Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
- Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
- Let the cake cool completely, then make the frosting:.
- Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Nutrition Facts : Calories 698.1, Fat 43.7, SaturatedFat 11.6, Cholesterol 77.5, Sodium 438.1, Carbohydrate 73.9, Fiber 2.8, Sugar 53.3, Protein 6.3
BAHAMA MAMMA
This is a coctail that we tried in the Bahamas but be careful because it tastes so fruity that you forget how much you've had to drink!!!
Provided by Ranikabani
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and shake well.
- Into a highball glass, pour over ice.
- Serve with a slice of orange, pineapple and/or cherry.
Nutrition Facts : Calories 236.1, Fat 0.1, Sodium 4.1, Carbohydrate 14.5, Fiber 0.2, Sugar 9.7, Protein 0.3
BAHAMA MAMA BANANA RUM CAKE
A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.
Provided by Scarlett516
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE THE GLAZE.
- Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
- TO MAKE THE CAKE.
- Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
- One by one, beat in the eggs, taking care to mix well between each addition.
- Beat in the mashed bananas, vanilla, and rum.
- Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
- Fold in the sour cream.
- Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
- Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
- Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
- Allow to cool completely before serving.
Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5
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