Cakes

[Malaga Wine] [Curaçao Liqueurs] [Ponche Caribe] [Tip Top Essences]

Cordials

PREPARATION
1   Preheat oven to 325º C.
2   Melt butter and chocolate in a saucepan over low heat.
3   Remove from heat, let cool.
4   Then stir in eggs.
5   Add sugar, flour, salt and pecans, mixing well.
6   Pour batter in a greased 8" square pan and bake for 30-35 min.
7   Brownies should still be soft.
8   Remove from oven and let cool slightly.
9   Poke holes in brownies, and pour amaretto liqueur over top.
10 Refrigerate overnight.
11 Spread Chocolate Amaretto Frosting over brownies and
12 then drizzle White Almond Icing in a criss cross pattern on top.

Chocolate Amaretto Frosting:
Combine butter, sugar, salt, amaretto liqueur, cocoa powder
and coffee and beat until smooth.

White Almond Icing:
Combine sugar, salt and almond extract.
Add half and half a little at a time, mixing until smooth.

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PREPARATION
1 Peel the pears leaving the stalks attached.
2 Put sugar, Malaga wine and Anis liqueur in sauce pan.
3 Heat gently until the sugar has dissolved.
4 Add the pears standing upright in the pan.
5 Cover and simmer for 30 min. (or until pears are tender), basting them from time
   to time with the liquid.
6 Take the pears out of the pan and reduce the liquid by half
7 Place pears in a serving dish and drizzle over them.

Tip:
Pour a little bit of Caribe Ponche over the hot or cold pears before serving.

Note:
Add a little Leáñez Anis Gorilla liqueur in your coffee it tastes great.

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PREPARATION
1 Cream butter or margarine. 
2 Gradually add sugar and beat until light.
3 Add eggs one at a time, beating thoroughly after each egg
4 Add flavorings, 
5 then sifted dry ingredients alternating with sour cream and brandy. 
6 Blend well. 
7 Pour into greased 3-quart bundt pan 
8 and bake in preheated slow oven (325º C) about 1 hour and 15 minutes.
9 Cool in pan on rack.

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PREPARATION
1   Place lime juice in a one quart bowl.
2   Peel bananas and dice directly into lime juice.
3   Stir with a wooden spoon.
4   Keep stirring as you dice each banana into the lime juice to prevent darkening.
5   Measure sugar and water into a wide 2 1/2 quart saucepan.
6   Stir to dissolve sugar as you bring syrup to a boil.
7   Cover tightly for the first 2 minutes (so the steam will wash sugar crystals
     from side of saucepan) then uncover,
8    Add bananas (with lime) and boil over low heat for about 30 minutes or until 
     thick.
9   Stir often to prevent sticking, especially during last 10 minutes.
10 Jam is done when it mounds while stirring.
11 Spoon at once into hot sterilized jars and seal.

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PREPARATION
1 Sift Flour and baking powder together. 
2 Cream the butter and the sugar.
3 Slowly pour the flour mixture in the butter and sugar mixture.
4 Mix in the fruits and then the essences.
5 Beat the eggs well and pour into the mixture.
6 Lightly grease a one pound mold and sprinkle it with flour.
7 Pour in the mixture. Set your over at 350º C.
8 The cake should bake for two hours.

Note:
After the cake has baked for 50 to 60 min. you must turn down your oven to
300º C. Let the cake cool for 10 min. Pour 3/4 cup of Cherry Brandy over the cake.

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PREPARATION
1 Sift Flour and baking powder together. 
2 Cream the butter and the sugar.
3 Slowly pour the flour mixture in the butter and sugar mixture.
4 Mix in the fruits and then the essences. Beat the eggs well
5 Beat the eggs well and pour in the mixture.
6 Lightly grease a one pound mold and sprinkle it with flour.
7 Pour in the mixture. Set your over at 350º C.
8 The cake should bake for two hours.

Note:
After the cake has baked for 50 to 60 min. you must turn down your oven at
3000º C. Let the cake cool for 10 min. Pour 3/4 cup of Cherry Cordial over the cake.

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PREPARATION
1   Drain the pears thoroughly on paper towels.
2   Combine cocoa and sugar into mixing bowl. 
3   Then blend into the cream. 
4   Add the salt, vanilla and mint extracts.
5   Soften the gelatin in 1 tablespoon of cold water
6   Then dissolve over hot water. 
7   Add gelatin to cream mixture and stir smooth. 
8   Chill until of spreading consistency.
9   Fill the cavities of the pears and 
10 spread cut sides with the chocolate mixture

Alternative Recipe:
1  Place 2 pear halves together to form whole pears
2  then place in a shallow dish, and 
3  chill for at least 1 hour.
4  Arrange each pear in a dish and 
5  spoon the crème de cacao over the pears.
6  Garnish with Chocolate Leaves and 
7  chill until ready to serve. 

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PREPARATION
1 Mix cream cheese, sugar, and vanilla at medium speed with an electric mixer 
   until well blended.
2  Add eggs, mix until blended
3 Then blend in Leáñez Crème de Menthe.
4 Pour into pie crust. Bake at 350º C
5 Bake at 350º C for 40 minutes or until center is almost set.
6 Cool. Refrigerate 3 hours or overnight. 

Malaga Wine

PREPARATION
Roast cashews in the oven before grinding them. Save some cashews to decorate the cake. Grease 3 flat 1/2 pound molds. Line the molds with wax paper and grease again. Set your oven at 350C. Sift flour and baking powder together. In another bowl mix butter and sugar until creamy. Slowly add eggs, one by one, to the sugar and butter mixture. Make sure to stir well after adding each egg. To this mixture alternately add flour/baking powder mixture, and milk, beginning with the flour/baking powder mixture. Stir until mixture is smooth. Pour mixture into the molds but be sure not to leave any air bubbles in the mixture (you can get these bubbles out by pounding the moulds on the table). Bake at 325º C for 45 minutes. After baking is complete let the cake cool.

Now for the cake filling:
Caramelize the sugar in a sauce pan by adding the sugar to the two cups of water. After the sugar is caramelized, add the milk. Let it boil and add the condensed milk. Turn down the heat and while stirring add the ground cashews. Keep stirring until the mixture gets thick. Add the Tip Top vanilla essences.

Finishing touches:
Pour some Malaga Wine over each cake layer. Spread the top and sides of the cakes with the cashew cream and layer them on top of each other. Decorate with cashews and cherries.

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PREPARATION
This Dark Fruit Cake is the typical Antillean wedding cake. Bolo Pretu' is also a popular everyday desert which keeps for six months or more if refrigerated.

Place the ground fruits in a large earthenware bowl and mix well.
Pour over them and blend in well:
2    cups honey
1/4 bottle Cherry Cordial Liqueur
1/4 bottle Malaga Wine

Cover and set aside for at least two days (preferably for 1 week).
Chop one pound almonds as finely as possible in the food processor.
Sift 1 pound flour. Set almonds and flour aside for later use.

Preheat oven at 300º C

Cream:
1 1/2  pounds butter
1        pound brown sugar
2 tsp  cinnamon
2 tsp  nutmeg
1 tsp  ground cloves.

Beat and add to the creamed mixture:
20 eggs. Add the fruit and almonds. Stir in the flour, Grease 2 baking pans. They should be at least 2 1/4 " deep and 10" in diameter. Cover them with greased brown paper. Divide the batter equally between two pans. Bake for 1 hour. Then test with a toothpick at 15 minute intervals to check if the cakes are done. When the toothpick is withdrawn from the center of the cake and it comes out clean the cake is done. When cooled thoroughly, wrap the cakes in aluminum foil and store in airtight containers. (preferably in the refrigerator). Sprinkle a little bit of Malaga Wine over them from time to time.

Leáñez Original Curaçao Liqueur

PREPARATION
1   Preheat over to 350º C
2   Beat eggs and add to butter sugar mixture.
3   Blend orange peels and orange Tip Top Essence together.
4   Make a batter out of the flour, yellow corn meal, and baking powder.
5   Mix #3 & #4 above.
6   Stir the Leáñez Orange Curaçao liqueur into batter mix.
7   Pour batter into a lightly greased 10'' oven proof baking dish.
     Note: it should be at least 2" deep.
8   Bake for approximately 40 minutes.
9   Melt four squares of the bittersweet chocolate over gently boiling water.
10  While the cake is still warm from the oven, spread melted chocolate over it.
11 Crown with icing. The icing should be permitted to harden before the cake is 
     served.

Ponche Caribe

PREPARATION ( ? minutes, plus cooling times)

1 Combine fruit juices, add sugar, gradually stir in milk, pour into refrigerated tray.
2 Freeze until firm.
3 Break into chunks and beat with electric beater till smooth.
4 Whip evaporated milk and ‘Ponche Caribe’ till stiff, fold into frozen mixture.
5 Return to tray and freeze until firm.

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PREPARATION
1 Drain pine-apple and combine with marshmallows and cherries.
2 Combine heavy cream and Ponche Caribe.
3 Fold into pineapple mixture and chill.

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PREPARATION
1 Gradually add sugar to butter creaming with mixer till fluffy.
2 Add eggs, one at a time, beating well after each egg
3 Add Ponche Caribe.
4 Add whipped cream, and mix well.
5 Cover a serving dish with lady fingers, pour half cream over ladyfinger and cover 
   again with the rest of the cream.
6 Chill overnight.

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PREPARATION
1 Cut sponge cake in three layers.
2 Pour 1/3 Ponche Caribe on top of each layer.
3 Put layers back together.
4 Coat Cake with Icing.

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PREPARATION
1 Coat bottom of desert dish with Ponche Caribe.
2 Place the slice of pound cake in the middle of the dish.
3 Put the scoops of ice cream on top of the cake.
4 Cut strawberries in slices and arrange around the cake.

Tip Top Essence

PREPARATION
Butter a 13 x 9 x 2-inch baking pan. In a small bowl, combine the yeast,
1 tablespoon of the Sugar, and the warm water and set aside in a warm place for 15 minutes, or until bubbles appear. In another bowl combine the remaining 1/2 cup sugar, and the Salt, and butter. Pour the Milk into a saucepan, add the vanilla bean and bring to a boil. Remove from the heat, scrape out the seeds, discard the vanilla bean, and stir the milk into the butter mixture. Let the mixture stand until it is lukewarm. Stir in the yeast mixture and lemon Zest (rind). Add the Eggs, one at a time, beating well after each addition. Fold in the Flour, a little at a time. Beat the dough for 5 minutes, or until smooth. 

Spread the dough into the prepared pan. Cover loosely with a Tea towel and set aside in a warm place for 30-45 minutes to allow the mixture to rise, almost doubling in size. Preheat the oven to 400º F.

TOPPING:
Cream the Butter, sugar, and Brown sugar until light and fluffy. Stir in the Almonds, Walnuts, Cinnamon, and vanilla. Drop teaspoonfuls of the topping onto
Bake the cake for 35 minutes, or until the top is golden and a skewer inserted in the middle comes out clean. Allow the cake to cool completely in the pan. Cut into wedges and serve with butter.