Tuesday, February 15, 2011


Rhum cake

A cake that is full of the sweet and spicy flavors of our rum. The perfect dessert for the Christmas dinner.

Difficulty: Advanced
Serve: 10 people

Before starting to cook: Butter up and flour a baking pan. Heat up the oven to 350 °F.

440 grams of softened butter
2 cups of dried fruits
1 cup of raisins
1/4 teaspoon of lemon peel
1/2 cup of boiling-hot water
400 grams of all-purpose wheat flour
6 cups of rum
500 grams of sugar
2 teaspoons of baking powder
5 eggs

Marinate the fruits in the rum for at least 48 hours before starting to cook.

Mix the flour and baking powder and sift together. Reserve.

In a bowl mix 1/2 cup of sugar and 4 tablespoons of water. Bring to a boil stirring regularly until it turns dark brown. Turn off the fire, add the boiling water and stir until it is well mixed. Let cool to room temperature. Reserve.

Drain the rum off the fruit. Reserve the rum.

Whip together the butter and sugar until it turns creamy and has a lighter color (about 8 mins). One by one add the eggs and continue to beat for a minute before adding each new egg. Slowly add the dissolved caramel and lemon peel. Keep beating until it is incorporated. Add the flour and continue beating until it has a smooth and uniform consistency. Using a spatula add the dried fruits.

Pour  the mixture into the baking pan. Put in the oven until you insert  a knife in the center of the cakes and it comes out clean. Let cool down to room temperature. Brush with the rum and put in refrigerator. Brush with more rum at least two more times before serving

Rum Sauce

Yield: 2 cups / 500 mL
Preparation Time: 30 minutes

2 egg yolks
1 cup / 250 mL confectioners’ sugar
¼ cup / 60 mL amber rum
1 cup / 250 mL heavy cream
1 teaspoon / 5 mL vanilla
Beat the egg yolks in a medium bowl. Beat in the confectioners’ sugar until the sugar dissolves. Pour in the rum slowly and beat until well blended. Set the mixture aside.

In a large bowl, whip the cream until it is stiff. Fold in the vanilla. Fold the egg mixture into the whipped cream.

Pain Patate (sweet patatoe bread)

 4 T. softened butter

 2 lbs. sweet potatoes, peeled and cut into quarters

1 ripe banana in 1 inch chunks

3 eggs, lightly beaten

1 c. sugar

1/2 c. dark corn syrup

 ¼ c. seedless raisins (optional)

½ c. milk

½ c. evaporated milk

milk of one coconut (1/2 c.)

 ½ t. vanilla extract

 ¼ t. ground nutmeg

¼ t. ground cinnamon


1- Preheat oven to 350° and grease an 8x11x2" cake pan.

2- Boil the sweet potatoes in lightly salted water until soft.

3- Drain thoroughly and puree the potatoes with the banana.

4- Beat in the butter and the eggs.

5- Add the rest of the ingredients and blend well.

6- Pour the batter into the prepared pan.

7- Bake in the middle of the oven for l/2 hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.

8- Serve either warm or cold.



*Makes at least 30 Benyen
Benyen is sweet fried pastry that is sold in the street at carnival time. You can also find benyen in Louisiana.

2 small or 1 large overripe bananas
1/4 cup of sugar
1 egg
2 tablespoon(s) of rum
1 tablespoon of vanilla essence
grated zest of 1 lime
3/4 cup flour, sifted together with 1 teaspoon of baking powder and a pinch of salt
pinch of baking soda
1/2 cup of cinnamon sugar (1/2 cup of white sugar mixed with 1 tablespoon of cinnamon)


1. In a large bowl then mash the bananas.
2. Add each ingreadient in the order listed, beating well after each addition.
3. Cover mixture with a wet towel and place in cool spot for 20 minuets.
4. Drop the dough by tablespoon into hot oil. Fry until golden.
5. Place paper on the paper towels to drain. Shake them in a small bag containing cinnimon sugar. Serve hot or cold.

Blanc Manger 


1 small can evaporated milk 
1 large can sweetened condensed milk
1 cup milk cow
1 cup coconut juice 
1 can fruit cocktail 
of almond extract 
sugar to taste 
1 / 4 cup rum raisins to taste 
1 box of gelatin 

Melt the packets of gelatin in 5 large tablespoons. hot water. Boiled cow's milk with rum. Remove from heat, pour the hot milk into gelatin. Let cool, add the evaporated milk and sweetened condensed milk, coconut milk, fruit cocktail and raisins. Put in a pan and in the freezer

Bonbon Amidon

1 lb. starch (cornstarch)
1/2lb. white sugar 
2 eggs 
1 / 4 lbs. butter
1 / 2 tsp. coffee powder,cinnamon 
1 pinch salt lemon zest
1 pinch nutmeg

Put the butter and sugar creamed, add eggs and lemon zest, salt, nutmeg and cinnamon. Add sifted starch. Form small piles on buttered sheet. Bake at 350 º

Bonbon Sirop

1 cup cane syrup
½ cup brown sugar (brown sugar) 
½ cup water 
1 lb. flour 
2 g. tsp. butter 
2 g. tsp. of mantèque 
1 p. tsp. From nutmeg powdered cinnamon ginger baking soda and vanilla essence


Beat the syrup and baking soda, add the mantèque, butter then the flour and spices. Fight again in order to have a dough not too firm. 

Knead slightly on floured board one, spread the dough. (It must be quite thick). Cut with cookie cutters, place on a greased baking sheet, let stand a few minutes and bake at 350 º

Bread Pudding with Rhum Sauce


1/2 stick butter
1/4 tsp. salt 2 cups milk 1/2 cup sugar 1 qt.cubed day old French Bread 1/2 tsp. Cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1 tsp. vanilla
2 eggs beaten


Rhum Sauce:

1/2 stick butter 2 cups powdered sugar 1/4 cup rhum Barbancourt (5 Stars) Cream together butter and powdered sugar. Slowly beat in rhum.
1/2 cup cubed pineapple

Combine milk and butter in a saucepan and heat until butter is melted. In a large mixing bowl, combine bread, pineapple and raisins. 

Add milk and butter. Mix and let stand to let bread absorb liquid. Combine sugar, salt and spices. Add beaten eggs and vanilla and mix well. I like to add baking raisins to mine. 

Pour over bread and milk mixture and stir well until mixed. Pour into a well greased 1 1/2 qt. baking dish or black iron skillet. Bake at 350 degrees for 40 minutes. Serve warm with a Rhum sauce.

Sweet Potato Pudding

This dessert can be eaten plain or it can be topped with whipped cream or rum syrup. The older the bread pudding gets, the better it tastes.

Yield: 8 to 12 servings

2 pounds white sweet potato, peeled
1 large ripe banana, peeled and cut in 1-inch pieces
1 cup packed brown sugar
½ cup seedless raisins
1 teaspoon fresh grated ginger
¼ teaspoon salt
1½ (12-ounce) cans evaporated milk
1 teaspoon vanilla extract
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
3 cloves, crushed
Rind of 1 lemon, grated
1½ cups coconut milk
3 teaspoons butter

Preheat oven to 375º F.
Bake for 1½ hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.


Grate sweet potatoes into mixing bowl. Mash banana into sweet potatoes. Add all the ingredients (except 1 tablespoon brown sugar), mixing in one ingredient at a time until each ingredient is fully blended into the mix. Spread evenly into 9 x 13-inch baking pan and sprinkle the remaining 1 tablespoon of brown sugar over the top of the pudding.

Serve warm or cold and keep leftovers refrigerated.

Pumpkin Fritters

Yield: 12 fritters
Nutrition: 115 calories, 6 grams fat, 3 milligrams cholesterol and 86 milligrams sodium per fritter.

1½ cups mashed pumpkin
¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla essence
1 teaspoon baking powder
1¼ cup milk
1 cup all-purpose flour
Oil, for deep fat frying


Combine pumpkin, sugar (instead of adding sugar in the batter, it may be sprinkled over hot fritters after cooking, as an option), salt, vanilla, baking powder, milk and flour in a mixing bowl until ingredients are just combined. Hand stir ingredients.

 Do not use an electric mixer and do not over mix. Drop by teaspoonfuls into hot oil and cook 1 to 2 minutes on each side. Drain on paper towels. As another option, fritters can also be cooked on a griddle, similar to a pancake. Serve fritters hot as a snack or side dish to a meal.

Mango & Banana Napoleon 

serves 4
Florentine Cookies Napoleon:
4-1/2 oz butter 4 oz sugar 1 oz corn syrup
3-1/2 oz sliced almonds
9 oz diced mango
9 oz diced banana4 oz whipped cream 4 scoops vanilla ice cream

Bring the butter, sugar and syrup to boil, add the almonds and bring back to a boil. Remove from heat.
Spray a parchment lined cookie sheet.
Spoon the batter into small circles about 1+1/2 inches in diameter.

Bake at 350º F for seven to nine minutes or until golden brown.

Remove from oven and allow to cool slightly - then with a cookie cutter, cut the disks of the Florentine (Note: As the cookie cools, it will become harder to cut so you must work fast!)

Allow cookies to cool completely before carefully lifting them from the baking sheet. The remainder can be ground and served over ice cream.


Place one cookie in the center of plate, place small amount of banana & mango on top then a little whipped cream. Repeat this step twice on top of the first cookie then top with a cookie.
Serve with vanilla ice cream and caramel sauce.

Moka Cake

Ingredients :

2 cups flour
2 cups sugar
4 eggs
1/4 lb . buttery
1 large tbsp. rum
1 large tbsp. vanilla extract
grated zest of one lemon 2/3 cup milk
2 small tsp. of baking powder
1 cup cornstarch


Beat well together the butter and sugar , add the lemon zest, vanilla and rum. Then add yolks well beaten eggs. Mix the flour , cornstarch and baking soda and stir into the first mixture alternately with milk. Finally , add the beaten egg whites until stiff . Bake in Vienna tart  pans. After baking , the cake cover cream follows :

Mocha cream :
 3/4 cup granulated sugar (white),
 4 egg yolks ,
 1/2 cup of very strong coffee
 1/2 pound of butter
 and crushed roasted pistachios .

Make a thick syrup with sugar and coffee. Pour the hot liquid  hot on the beaten egg yolks. Whip . Refrigerate. cream butter and pour over the egg mixture and coffee. Put this cream between floors each floor sprinkling of pistachios .

Marquise au Chocolat

Ingredients :

½ pound of icing sugar
about 30 small biscuits (lady fingers)
½ pound of butter
3 eggs
1 can cream vanilla
cocoa powder ( unsweetened ) at will
1 large tbsp. rum
zest of one lemon


Carefully mix the butter and sugar. Add the well beaten eggs yolks , oil , rum and lemon zest .

Meanwhile,  mix chocolate and fresh cream . Pour this mixture into the butter mixture and sugar. Mix well .

Soak the biscuits in vanilla milk or liqueur. Arrange a layer of biscuits in a buttered pan and lined with parchment paper. Add a layer of cream, then another layer of biscuits , and so on , finish with cream.

Refrigerate for at least an overnight. Unmold before serving and garnish with candied cherries.

Corn pudding

1 lb. cornmeal
1 stick of butter
1 can evaporated milk
1/2 cup coconut milk
2 tsp. oil or mantèque
3-4 tbsp. Heart of corn
cinnamon nutmeg
lemon zest
2 bananas
1/2lb. sugar
1 cup syrup

Cooking Instructions:

Soak corn flour and heart of corn  in 11/2 glass of water. Remove the straw. Boil the water used to soak the flour. Add salt, cinnamon and crushed fig, nutmeg and lemon zest. Add sugar and syrup, then flour, fat evaporated milk. Mix well to make a sticky preparation. Buttered pan with some butter.Bake for 30 minutes in a hot oven at 350 degrees.

Baba au Rhum


1 cup chopped walnuts
2 cups + 2 tablespoons softened butter
2 1/ 4 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon zest table
3/4 cup dark rum
1/4 cup banana liqueur
1/4 cup of coconut rum
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream


1. Preheat oven to 350 ° Fahrenheit. Grease and flour a 12 cups standard kugelhopf mold or tube pan. Sprinkle the chopped nuts in the bottom and set aside.

2. With an electric mixer on medium speed, cream butter and 1-1/2 cups sugar 1-1/2 until fluffy. Add eggs and vanilla and beat until blended. Add the lemon zest. Gradually add 1/2 cup of rum and banana liqueur. Beat well. (The batter will appear curdled.)

3. In a medium bowl, combine flour, baking powder, baking soda and salt. Pass the mixture through a sieve and add to the batter alternately with whipping cream, beating well after each addition.

4. Pour batter into the mold and bake 55 to 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 15 minutes. (Do not remove the mold.)

5. Meanwhile, melt the remaining butter in a saucepan over medium-high heat. Stir in remaining sugar and rum and coconut rum. Bring to a boil, stirring frequently. Reduce heat to medium and cook for 8-10 minutes or until mixture thickens slightly, while stirring. Remove from heat and let cool 10 minutes.

6. With a fork or skewer, make holes in the cake. The more holes, the better, because the syrup will rum more places to soak the cake, meaning that it will more evenly soak the cake.

7. Pour the rum syrup over the cake slowly so that the syrup actually immersed in the cake. Let stand for 45 minutes. Remove from pan and finish cooling on a rack.

This recipe can be made in individual molds or in just one big mold.

Serve drizzled with additional rum syrup, whipped cream, and cherries, if desired.

Guava Mousse

10 guavas, peeled, chopped
4 tablespoons sifted powdered sugar
1/2 cup heavy cream
4 egg whites


1. Place the guavas and sugar in the jar of a food processor and puree until smooth. Force the puree through a food mill and refrigerate for at least 1 hour.

2. Beat the cream until stiff peaks form; do not overbeat. Using clean beaters, beat the egg whites until stiff. Gently fold the puree into the cream and egg whites until no white shows.

3. Place mixture into serving dishes and refrigerate until serving time.

Mangue et orange mousse cake


For the cake:
1/2 cup of flour
1/2 teaspoon baking powder
2 eggs
2 egg yolks
1/2 cup sugar
2 tablespoons (1/4 stick ) butter, softened
For the mango mousse :
1/4 cup orange liqueur
1 box of gelatin
2 lb 1/2 of wiped mango diced
1/2 cup sugar
1 cup of crème fraiche
For the cream icing:
1 cup of heavy cream
1 tablespoon icing sugar
1 1/2 teaspoon orange liqueur
1 ripe mango, sliced


For the cake:

1. Preheat oven to 400F. Grease 2 cake pans 9 inches. Place molds paper at the bottom and butter and flour the pans.

2. Mix flour and baking soda in a bowl.

3. Beat the whole eggs and egg yolks in a large bowl. Gradually add sugar and beat until the mixture is foamy and form a pale yellow ribbon.

4. Add the flour mixture. Mix 1 tablespoon of dough with melted butter. Stir the butter mixture to the rest of the dough.

5. Pour batter into prepared pans. Bake until cakes are golden brown on the sides and a knife inserted in the middle comes out clean, about 10 minutes. Remove from pan and cool cake completely on wire rack.

For Mousse:
1. Pour the liqueur in a small bowl. Sprinkle the gelatin. Let soften 10 minutes.

2. Place the mango in a blender. Measure the puree and return 2 1/ 2 cups in the blender, reserving the rest for garnish.

3. Add sugar to the mango puree in blender. Melt the gelatin in a water bath. Add the gelatin mixture to the mango in the blender and mix. Raise the cream in a large bowl. Fold in the mango mixture.

4. Transfer 1 cake on a serving dish 9 inches in diameter with the edges of 2 3/4 inches.

5. Top with mango mousse. Place the second cake on the foam. Press lightly. Wrap tightly with plastic paper and refrigerate at least 4 hours.

For the icing:
Raise the cream with a whisk. Stir in the icing sugar and liqueur.

Transfer the cake on a platter. Frost with whipped cream mixture. Garnish with sliced ​​mango. Pour over the remaining slices of mango puree.