Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cashew Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter 1 stick
- 1 cup sugar
- 2 x eggs
- 3 x ripe bananas pureed
- 2 cup flour
- 1/2 tsp nutmeg
- 1 tsp bicarbonate of soda Baking Soda
- 1/2 cup Cashew Nuts chopped
- Merringue
- 4 x Egg Whites
- 1 cup sugar
- 2 tbl light rum
Directions
Cream butter & sugar; beat in eggs one at a time.
Fold in mashed bananas & flour sifted with soda & nutmeg.
Add cashew nuts. Bake about 50 minutes in lined, greased cake tin.
zosha's notes: skip the "lining", just butter & flour.
Generally a cake tin would mean an 8" round cake pan.
You could make it in a loaf pan as well.
The meringue is obviously part of the cake, but it doesn't say what you are supposed to do with it.
I suspect that it is one of those things you are supposed to know.
So here is my guess ... spread the meringue after the cake has cooked & cooled and bake a little while longer.
Meringue: beat egg whites, add sugar & rum gradually and continue beating until mixture holds a peak
Category:Jamaican Recipes
Category:Jamaican Desserts