Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cider | 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
- 125 gm Unsalted butter, (4oz)
- 125 gm Caster Sugar, (4oz)
- 2 x Fresh free range eggs
- 225 gm Self raising flour, (8oz)
- Baking Soda
- 1/2 tsp Grated nutmeg
- 200 ml Dry cider or Scrumpy, (7fl oz)
- ===
Directions
Pre heat the oven to 180 C/350 F/gas mark 4
Cream together the butter and sugar until light and fluffy. Beat in the eggs. Seive together the flour and bicarb. Fold in half the amount of flour. Add the nutmeg. Pour over the cider and mix thoroughly. Stir in the remaining flour.
Pour the mixture into a greased tin or individual ramakins. Place into the pre-heated oven for around 35-40 minutes. Leave to cook before cutting and serving.
Meanwhile make the Jamaican apples. Place the sugar and butter into a pan and heat until golden brown. Add the apples, lemon juice and cinnamon. Add the cider and bring to a rapid boil. Add the raisins and any soak liquor, keep to the boil. Add the double cream, bring rapdily back to the boil.
Stir well. Rmeove the cinnamon stick.
Serve with the cake.
Category:Jamaican Recipes
Category:Jamaican Desserts