Hi Family. Unfortunately i didn’t get to record the process of making the How to make Carambola (Five-Finger) Fruit. And currently it’s out of season. Nonetheless, here is a detailed description of how it was made. To make this fruit, you need the following;

• carambola (five-finger) fruits (use as many as you need)
• sugar (to help get rid of the water in the fruit)
• a large air tight bowl ( to store the fruit)
• cake wine/cake rum (for setting/soaking the fruits)
• spices; such as cinnamon powder or sticks/bark, ginger powder, freshly grated nutmeg, ground cloves, bay leaf

Instructions

• wash the fruits properly. cut into smaller pieces, removing the seeds/center. place in a large bowl with some sugar (that helps it to string out the water)
• you will notice that the fruits are wilting while springing the water. that’s ok. simply drain out the water (do this for about 4-5 days or until no water is forth coming)
• in a large pot on medium low heat, add the fruits, spices and some sugar on top and allow it to steam. stir continuously as it will caramelize.
• once it has dried down, caramelize sufficiently, remove from heat and allow to cool completely
• add the cooled fruits to a blender, with some cake wine or cake rum and blend
• place in an air tight container and store in corner on countertop in kitchen or in fridge

Caramelizing process

The post How to make Carambola (Five-Finger) Fruit appeared first on Spice Island Cooking.

Ingredients

• 2lbs homemade five – finger fruits
• 1 lb flour (or 3 2/3 cups flour appox.)
• 1lb sugar
• 1 lb butter/margarine, softened
• 1 dozen eggs
• 1teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1 teaspoon ginger powder
• 1 teaspoon ground glove
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon all spice
• 1/2 teaspoon salt
• 1 teaspoon mixed essence
• 1 teaspoon vanilla extract
• a dash of angostura bitters
• 4-6 tablespoons browning
• 1/2 teaspoon lime juice

Instructions

• preheat oven to 270 degrees f
• in a large bowl , add flour, salt, baking powder and all spices mentioned. mix well and set aside
• to a large mixing bowl, add softened butter and mix for a couple seconds to break it down.
• add sugar and mix for 5 minutes on medium high speed, scraping down the sides of the bowl often
• add eggs, a little at a time until fully incorporated. next, add in fruits, essences and lime juice. mix well.
• next, add in the dry ingredients, mixing until just combined. add in the browning and fold in gently.
• once finished, divide equally into 2 6″pans (buttered and floured) or an 8″ pan. tap lightly to get rid of any air bubbles. place in preheated oven and bake until a skewer inserted comes out clean
• allow to cool completely in pans before removing. best served after sitting over night.
• enjoy!

Now that you have tried this delicious Carambola (Five-Finger) Fruit Cake recipe, here are some similar ones to try;

Light Fruit Cake

Fruit Cake

The post Carambola (Five-Finger) Fruit Cake appeared first on Spice Island Cooking.

https://youtu.be/nUaGBy5JdvI

Ingredients

• 1/2 cup margarine or butter, cubed
• 1 250ml malta
• 2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 11/2 cups sugar (1/2 more if desire)
• 2/3 cup sour cream
• 2 eggs, beaten
• 11/2 teaspoon baking soda ( i used bob mill’s gluten free baking soda)
• 3 teaspoons vanilla extract/essence
• a pinch of salt to balance of flavours

For the Cream cheese glaze

• 4 ounces cream cheese softened
• 3/4 cups confectioner’s sugar/ icing sugar
• 2-3 tablespoons milk

Instructions

• preheat oven to 350 degrees f
• in a bowl, mix the flour, salt and baking soda and set aside.
• in a saucepan on medium low heat, add malta and butter. stir until margarine is melted.
• remove from heat, next add in the cocoa powder and sugar. whisk until fully combined
• transfer mixture to a large bowl. add sour cream, eggs and vanilla extract. mix well.
• fold in flour mixture. once mixed, pour mixture into a 10″ bundt pan and tap a few times to get rid of air bubbles
• place in preheated oven to bake (about 45-50 mins) or until a skewer inserted comes out clean.
• once baked, remove from oven and allow to cool in pan for about 15 minutes. then remove and place on rack to cool completely
• while cake is cooling, place softened butter and cream cheese in a stand mixer and beat for a couple of minutes until both are smooth in texture.
• next add the icing sugar and mix well, adding the milk in tablespoons until the desired texture is reached.
• pour the glaze all over the cooled cake. slice and serve
• Enjoy!

https://youtu.be/nUaGBy5JdvI

Now that you have tried this delicious Chocolate Malta Cake recipe, here are some similar ones:

One Bowl Chocolate Cake (Simple)

Chocolate Marble Pound Cake

The post Chocolate Malta Cake appeared first on Spice Island Cooking.

https://youtu.be/yRo5RwWVvkg

Ingredients

• 3 cups all purpose flour
• 1 cup softened butter or margarine
• 1-11/2 cups granulated sugar (more or less depending on your level of sweetness taste)
• 4 large eggs
• 1 tablespoon baking powder
• 1 cup buttermilk
• 2 teaspoons vanilla extract (1 teaspoon vanilla and 1 teaspoon almond extract can be used)
• 3-4 tablespoons semi sweet chocolate chips
• 2 tablespoon margarine
• 1/4 teaspoon salt
• 1/2 teaspoon lime juice or zest

Instructions

• preheat oven to 325 degrees f
• grease a 9″ bundt pan (oil or butter and floured well) and set aside.
• mix flour, salt and baking powder in a large bowl and set aside until ready for use.
• in a large bowl, add softened margarine and whipped for a couple seconds. next add sugar and continue to mix until light and fluffy (about 5 minutes)
• add vanilla extract, lime juice and eggs (add one at time and mix well after each addition). mix well.
• next add flour mixture and buttermilk alternately, starting and ending with flour.
• in a microwaveable bowl, add the chocolate chip and margarine and melt (about 30 seconds). mix well until combined.
• add about 1/4 cup of cake batter to the chocolate mixture and gently fold in until well combined.
• starting off with the plain cake batter, add the first layer. next add the chocolate mixture finishing off with the remaining plain cake batter.
• give it a few gentle tap to ensure no air bubbles are present. place in preheated oven and bake until a skewer inserted comes out clean (about 60 minutes or more depending on the oven)
• once baked, allow to cool completely in pan before removing, slicing and serve
• enjoy!

https://youtu.be/yRo5RwWVvkg

Now that you have tried this Chocolate Marble Pound Cake recipe, here are some similar ones.

Christmas Cherry Cake

Cream Cheese Pound Cake

The post Chocolate Marble Pound Cake appeared first on Spice Island Cooking.

https://youtu.be/EpqKWbPO1TA

Ingredients

For the bottom of the pan

• 1/4 cup butter, melted
• maraschino cherries
• 12 pineapple slices (i used the amount based on the size of my pan)
• 1/2 – 3/4 cups brown sugar (i used less as i don’t like my cakes too sweet)

For the cake

• 2 cups cake flour
• 3/4 – 1 cup sugar
• 1 tablespoon baking powder
• 4 large eggs
• 3/4 cup butter or margarine, softened
• 3 teaspoons vanilla essence
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup pineapple juice
• 1/2 teaspoon lime juice

Instructions

• preheat oven to 350 degress f
• in a 8″ foam pan, add melted butter and add the sugar over it. next, place the pineapple slices over the sugar and place the cherries in the middle of slices.
• set aside until ready for use.
• in another bowl, mix the flour, salt and baking powder and set aside.
• in a large mixing bowl, add softened butter or margarine and beat for a couple seconds to break it down.
• add in the sugar and mix until light and fluffy/ pale in colour. (about 5 minutes)
• next add lime juice and add eggs one at a time, mixing thoroughly after each addition. add in flour mixture a third at a time, alternating with milk and pineapple juice mixture, ending with flour. mix until combined (do not over mix).
• pour cake mixture over the pineapple and give it a few gentle taps to get rid of any air bubbles.
• place in preheated oven and bake for 35-40 minutes or a skewer inserted in the middle comes out clean.
• allow to cool in the pan for 10-15 minutes. then run a spatula around the perimeter of the foam pan before releasing it.
• next flip it upside down on a cake plate to cool completely.
• next remove the cake bottom and slice and serve with a scoop of ice cream or by itself.
• enjoy!

https://youtu.be/EpqKWbPO1TA

Now that you have tried this Pineapple Upside-down Cake recipe, here are some similar ones to try.

Christmas Cherry Cake

Cream Cheese Pound Cake

The post Pineapple Upside-down Cake appeared first on Spice Island Cooking.

https://youtu.be/3F-djoRZ1nE

Ingredients

• 1 1/2 cups flour plus more as needed
• 2 tablespoons flax chia blend
• 1/2 cup soaked rolled oats
• 4 tablespoons sugar
• 3 tablespoons oil or 2 tablespoons oil and 1 tablespoon butter
• 1 tablespoon milk powder
• 1/4 cup sorrel paste
• 1 1/2 teaspoon yeast
• 1/4 teaspoon salt
• 1/2 cup sorrel drink
• 1/2 teaspoon cinnamon (optional)
• 1/8 teaspoon grated nutmeg (optional)

Instructions

• in a stand mixer, add all ingredients with the exception of the sorrel drink and oil. mix well.
• next add in oil and mix. add sorrel drink as needed. if the dough is too sticky, add reserved flour 1 tablespoon at a time until the desired consistency is achieved. (dough should be sticky yet pliable to work with)
• knead for 8 minutes. place in a greased bowl and set aside in a warm corner of the kitchen to proof. (about 1 hour)
• once proofed, punch in the middle to deflate releasing any air bubbles. place in mixer to knead for a further 3 minutes.
• place on floured counter top and form into a bread dough. place in greased loaf pan and make incisions on the top.
• allow to proof for about 45 minutes before placing it into a preheated oven to bake for about 50-60 minutes (depending on the oven used)
• once baked until golden brown, remove from oven. allow to cool in pan for 10 minutes before placing on rack to cool completely.
• slice and serve with any dish of choice such as ham etc.
• enjoy!

https://youtu.be/3F-djoRZ1nE

Now that you have tried this delicious Black Sorrel Bread recipe, here are some similar ones to try.

Sorrel Glazed Chicken

Sorrel Drink

The post Black Sorrel Bread appeared first on Spice Island Cooking.

https://youtu.be/cy4P-t-fz3E

Ingredients

• 3 cups cake flour
• 2 tablespoon all purpose flour for coating the fruits
• 1 1/2 – 2 cups sugar
• 1 1/2 cups margarine or butter, softened
• 2 cups mixed cherry
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon powder
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lime juice or 1 teaspoon lime rind
• 2 teaspoon vanilla extract
• 1 teaspoon or more almond extract
• 3 eggs
• 1 cup buttermilk (evaporated, or whole milk)

Instructions

• preheat oven to 350 degrees f.
• in a large bowl, add butter or margarine and mix for a couple seconds. next add sugar and cream until light and fluffy.
• next add eggs one at a time and mix well. add lime juice or rind and vanilla and almond extract and mix until combined. set aside.
• add dry ingredients in another bowl and mix well. set aside. add reserved flour to mixed cherry and coat very well. set aside.
• next add flour mixture in three parts alternating with milk ending with flour mixture. remember to gently fold in the flour.
• next add cherry and slowly mix in.
• place batter in a greased and floured cake pan and tap a few times to get rid of any air bubbles. place in oven and bake for approximately one hour depending on your oven and the cake pan used.
• remove from oven once a skewer inserted in the middle comes out clean.
• allow to cool for 10 minutes in the pan before removing and place on rack to cool completely. slice and enjoy!

https://youtu.be/cy4P-t-fz3E

Now that you have tried this Christmas Cherry Cake recipe, here are similar recipes to try.

Light Fruit Cake

Fruit Cake

The post Christmas Cherry Cake appeared first on Spice Island Cooking.

https://youtu.be/CtHncJTK_YI

Ingredients

For the dough

• 2 cups all purpose or regular flour
• 6 tablespoons milk
• 1/4 – 1/2 cup sugar (this depends on your level of sweetness desired)
• 1/4 cup margarine
• 1/4 cup water
• 1/2 an egg yolk
• 1 tablespoon yeast ( i used less as i am trying to not use too much for health reasons)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the filling

• 1/4 cup raisins
• 1/4 cup dried pineapple cubes
• 1/4 cup dried mango cubes
• 1/4 cup dried cranberry
• 1/4 cup dried pawpaw
• 1/4 cup walnuts, patched and chopped into small pieces (this is for the crunch)
• 1 tablespoon cinnamon
• 1/8 teaspoon ground nutmeg (optional)
• 3 ounces margarine, melted
• 1/4 – 1/2 cup brown sugar
• 1 – 11/2 teaspoon vanilla essence

Instructions

• in a large bowl, add flour, yeast, and salt. mix thoroughly and set aside.
• in a skillet on low heat, add milk and margarine. allow the margarine to melt. next add in the sugar and stir until dissolved.
• add in egg yolk, water and essence and stir thoroughly until combined. remove mixture from heat and allow to cool until warm.
• add the wet ingredients to the dry mixture and form a rough dough. place on a floured counter top and knead for 3 minutes until smooth.
• place in a greased bowl and sided aside in a warm corner of your kitchen to proof (about 1 hour).
• while the dough is proofing, make the filling.
• add the dried fruits, cinnamon, nutmeg and sugar in a large bowl. mix well. next add the vanilla and melted butter and mix well. set aside until ready to use.
• once the dough has proofed, place on floured countertop and using a rolling pin, roll into a rectangular shape.
• place filling on the dough, careful not to go too close to the edge for easy forming of the ring.
• next roll the dough from one end to the other. be sure to seal the end with some water or butter.
• next carefully form into a circle, tucking in the edges one into the other and sealing with some water.
• allow to sit for about 30 minutes before making your incisions (helps with cutting easily once cooled). egg wash and place in a preheated oven at 350 degrees f.
• bake for 30-35 minutes or until nice and golden brown.
• allow to cool completely before cutting.
• a simple glaze can be made to place on the top for decorative purposes.
• enjoy!

https://youtu.be/CtHncJTK_YI

Now that you have watched this Swedish Tea Ring Bread recipe, here are similar recipes to try.

Raisin Bread

Cranberry Cherry Pound Cake

The post Swedish Tea Ring Bread appeared first on Spice Island Cooking.

• https://youtu.be/BF4wcheAcsk

Ingredients

• 1 cup all purpose flour, sifted
• 1/2 cup (1 stick) margarine (1/2 blue band) or butter, softened
• 3/4 cup sugar (more or less depending on sweetness preference)
• 1/4 cup blended fruits
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg or freshly grated
• 1/4 teaspoon ground clove
• 1 teaspoon ground cinnamon or powder cinnamon
• 1/4 teaspoon all spice
• a pinch of salt
• 3 eggs
• 1 teaspoon mixed essence
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• a dash or 2 of angostura bitters

Instructions

• preheat oven to 325 degrees f
• in a large bowl, mix flour, spices, salt and baking powder. set aside until ready for use
• in a stand mixer or using a hand mixer, add butter and sugar. mix until light and fluffy (about 5 minutes). add in eggs 1 at a time and mix well after each addition. add bitters, blend fruits, essences, lime zest and lime juice. mix until combined. fold in dry ingredients. do not over mix
• in a greased and floured baking pan (i used an 8″pan) place batter. level the top for even distribution and give it a couple of t taps to get ready of any air bubbles. place in preheated oven and bake until a skewer inserted in middle comes out clean. allow to rest in pan for 10-15 minutes before removing from pan and placing on a rack to completely cool
• slice and enjoy!

Other related recipes

Be sure to try this Light Fruit Cake and once you do, here are some similar recipes to try.

• Fruit Cake
• Sorrel Fruit Cake

The post Light Fruit Cake appeared first on Spice Island Cooking.

• https://youtu.be/DF6WkFif_y0

Ingredients

• 3 cups flour
• 2 3/4 cups sugar ( i used 1 and a half simply because i dont like my cakes too sweet)
• 1 cup margarine or butter (8 ounces or 227gs)
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/2 teaspoon salt
• 1 teaspoon cinnamon powder (optional)
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 tablespoons orange zest
• 2 tablespoons orange juice

Instructions

• preheat oven to 350 degrees f
• in a bowl, mix cinnamon, flour, baking soda and salt. set aside.
• in a stand mixer or using a hand mixer, cream together the margarine and sugar until light and fluffy (4-5) minutes
• add in eggs one by one, beating after each addition
• mix orange zest and orange juice unto butter milk and set aside
• once the creaming process is over, slowly add in flour in 1/3 cups and alternate with the buttercream mixture, ending with flour (be sure not to over mix)
• pour batter into greased and flour cake pan and place in preheated oven to bake for 55-60 minutes or until a skewer inserted in the middle comes out clean
• allow to cool in pan for an hour before removing. any glaze of choice can be added
• slice, serve and enjoy!

Other related recipes

Now that you have tried our Orange Pound Cake, here are some similar ones to try.

• Cream Cheese Pound Cake
• Light Fruit Cake

The post Orange Pound Cake appeared first on Spice Island Cooking.