Jamaican Gizzada

Ingredients
2 cups grated coconut
1 tsp. Powdered ginger or
1 tbsp. Grated root ginger
1 tsp. Vanilla
1 lb brown sugar
1 pinch

Method
1. Combine all ingredients adding sufficient water to cook coconut (about 1/2-3/4)
2. Boil until very sticky (about 20-30 minutes)
3. Beat a little and drop by spoonfuls onto a greased tin sheet
4. Allow to set.

Jamaican Rum Cake

Ingredients
2 cups flour
1 cup butter
2 cups sugar
6 eggs
1/3 cup white rum
1/2 cup chopped walnuts

Method
1. Grease and flour 10 inch bunt pan.
2. Place nuts in small bowl. Sprinkle over 1 tbsp. flour. Set aside.
3. Cream butter and sugar until light and fluffy.
4. Beat in egg yolks.
5. Mix in rum and fold in flour mixture.
6. In separate bowl whisk egg whites to stiff peaks, fold in to cake batter.
7. Bake at 325 degrees Fahrenheit for approximately one hour or until toothpick inserted in center comes out clean.

Jamaican Carrot Juice

Serves 2

Ingredients

1 cup carrot juice
1/3 cup condensed milk
1/2 cup water
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 tbsp. rum

Method

Blend all ingredients thoroughly.
Serve over ice with rum if desired.