January 20, 2017

cameraWatch our step-by-step video for this recipe below

 
Jamaican-Style Coffee Cake: What I love about this website is that it offers me the opportunity to document recipes for my family and, in turn, for all of you. However, since I haven’t lived in Jamaica for many years, I now also make dishes that aren’t traditional Jamaican recipes. This is one of them.
  
I call it Sunshine Cake. I can’t even remember why I call it that but I found it years and years ago in a magazine ad for raisins. Like most of my cooking, I made this recipe my own with some Jamaican touches. After adding some more spices, pineapple and a hit of rum it has become a family favourite so it had to be added here … by special demand. This recipe is very flexible so if you don’t have apples, you can use pears instead. A cup of walnuts or pecans are also a great addition for nut lovers. Sunshine Cake is delicious warm out of the oven, but personally I think it tastes even better the next day … with a cup of coffee. Enjoy!
  
Ingredients

1 cup Butter, soften
1 cup Sugar
1 Tbsp Orange Zest
3 Eggs
3 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
1 cup Cooking Apple, chopped
1 cup Homemade Sour cream (see below)
1 (14-oz) can Crushed Pineapple, drained
1/4 cup Pineapple Juice (drained from crushed pineapple)
1 cup Raisins
2 Tbsp Jamaican Rum
2 tsp Vanilla Flavouring
  
Homemade Sour Cream: Mix 1 cup of whole milk with 2 Tbsp lemon juice and stir.
  
Method

Preheat oven: 350 degrees

1. Cream butter and sugar together until fluffy; mix in orange zest

2. Add eggs one at a time, mixing batter well after each addition

3. Combine dry ingredients: flour, baking soda, salt, cinnamon, allspice and nutmeg; set aside

4. Combine apples, crushed pineapple and sour cream; set aside

5. Add dry ingredients and sour cream/fruit mixture to the batter; alternating between dry and wet

6. Add pineapple juice, raisins, rum and vanilla to the batter; mix well

7. Pour cake batter into a greased bundt pan and place in preheated 350-degree oven for 1 hour or until a inserted knife comes our clean
  
Serves 12
  

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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

4 Comments

  • Reply
    Beverley
    April 15, 2013

    This sounds like a cake my Mum used to make so I am eager to try it, however, should I sift the flour and other dry ingredients first or is that not required. I love your website thank you so much for sharing.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      April 21, 2013

      Hi Beverley,
      For this cake you don’t need to sift the dry ingredients. But no harm if you want to include this step. Blessings, Fay

  • Reply
    Veronica
    April 15, 2013

    Hi, Fay,
    This cake looks delicious, I’m gonig to make it soon, as I usually have all the ingredients at home. I’m glad you gave us the recipe for your “sour cream”, because that’s what’s it’s called Buttermilk here in the U.S. Sour cream is much ticker and I’m not sure the texture would have worked as well as the buttercream. I’ll let you know how it turns out after I bake it. Thanks for your delicious recipes.
    Veronica

  • Reply
    Dennis Miller
    May 2, 2013

    Fay, I baked your Jamaican-Style Coffee Cake using gluten free flour (my family is gluten free), and it was wonderful! Thank-you for sharing your yummy dishes.

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