Jamaican Christmas Cake (Non-Alcoholic)

Ingredients

1/2 lb butter or margarine
2 tsp. almond flavoring
6 ozs. oats crumbs (blended oats)
1 tbsp. mixed spice
1/2 lb brown sugar
2 tsp. lime or orange rind
4 cups mixed fruits (raisins, currants, prunes, citron,
 cherries, dates)
6 ozs. flour
1/2 cup pineapple juice
1/2 cup red grape juice
1 tbsp. browning
6 eggs
1 tsp. baking powder
2 tsp. vanilla
1/4 tsp. salt
2 tsp grated ginger

Method

1. Prepare tin by lining insides with grease paper. Grease with butter.
2. Beat butter and sugar until light and fluffy.
3. Mix in browning, vanilla and almond flavouring, lime juice and rind.
4. Add eggs one at a time and beat in well. Add soaked fruits, cherries, dates and grated ginger.
5. Mix oatcrumbs, flour, baking powder, salt and mixed spice.
6. Add alternately, pineapple juice and reg grape juice.
7. Pour into prepared baking tin and bake at 250°F (125°C) for about 2 hours.

Yield: 4 lb cake

Jamaican Coconut Ginger Bun

We're in Lent inching towards Easter which means alot of bun and cheese as Jamaicans reflect on the life and death of Christ. If you're tired of the same ole traditional buns here's a DIY coconut inspired recipe to try. If you do, leave a comment below to let us know how it turned out!

Ingredients
1 large egg
1 tsp. vanilla
1 cup Grace coconut milk
3 tbsps grated ginger
1 1/2 cups brown sugar
2 cups flour
3 tsps. baking powder
1/4 tsp. salt
2 tbsps. cinnamon powder
2 cups grated coconut
1 cup soaked raisins
3 whole green cherries
3 whole red cherries

Method:
1. Preheat oven to 350 degrees F or 180 degrees C and grease a loaf/bun pan.

2. Beat egg and vanilla then add Grace Coconut Milk, melted margarine, grated ginger and sugar. Mix well until all the sugar granules are dissolved.

3. In a bowl combine flour, baking powder, salt, cinnamon, shredded coconut and soaked raisins.

4. Add half the dry ingredients to the liquid mixture and mix then add the other half of the dry ingredients and mix well.

5. Scrape the batter in bun tin then decorate with green and red cherries.

6. Put to bake for about 1 hour.

*Recipe adapted from original Grace foods recipe book published in the Jamaica Observer.

Jamaican Hominy Corn Porridge

Ingredients

1 Cup Hominy Corn

2 cups Coconut milk 

3-5 cups water

3-6 tablespoons cornmeal (depending on desired thickness) 

6 tablespoons water

½  tsp. salt

Brown sugar to taste

½ cup Condensed Milk

1 tsp nutmeg to taste

1 tsp vanilla to taste

Cinnamon to taste

Method:

1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 3-4 hours. The Hominy corn should be completely covered with enough water if you are leaving it overnight. Add a teaspoon of salt to taste.  
2. Once the hominy corn is cooked drain the water and set aside.
3. Pour coconut milk in a large pot.
4. Pour the Hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes.
5. Mix the 2 tablespoons of cornmeal and 6 tablespoons of water together until combined. 
6. Pour the flour cornmeal mixture into the pot and stir
7. Add the condensed milk
8. Add sugar to taste
9. Add vanilla to taste 
10. Stirring constantly to prevent lumping.
11. Sprinkle nutmeg and cinnamon to taste
12. Continue cooking and let it simmer over low heat for 2-4 minutes.

Serves 4