"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caribbean Birthday Cake Recipe

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This recipe for Caribbean Birthday Cake, by , is from Cougar Country First Annual Bake-Off, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Rivera
Added: Friday, October 20, 2006


*Everything has to be room temperature*

1/2 lb butter (without salt)
1 1/2 cup of sugar
1 tsp vanilla extract
5 med eggs (separate two eggs-you'll use the yolks in step 4 - take the whites and put them aside for something else later)
2 1/4 c flour with baking powder sifted with 1/4 tsp of salt- (we always used the Swan brand if they have it here and sifted it twice)
2/3 cup of whole milk

"dressing" to keep it moist
Almibar- (The little juice that goes in the cake)- you have to wait at least 45 minutes before you put it on the cake.
1 cup granulated sugar
1 cup of water
1/4 tsp of almond extract
1/4 c of rum or brandy
pour evenly or even brush on and make sure it's absorbed well. We used to make little holes with toothpicks all over the cake so taht this would seep through.

1. Grease all pans with butter and sprinkle flour mixed with baking powder.
2. Put butter in bowl and mix it.
3. Start adding sugar gradually (1/4 cup every 3 mins.- you have to beat for about 20 minutes until it's fluffy and creamy
4. Add the TWO yolks from the and beat for about 2-3 mins.
5. Turn oven on at 325.
6. Add the rest of the eggs (whole) one by one and beat 3 minutes after each egg and before adding the next.
7. Add sifted flour gradually to mix and alternate with the milk. Start with the flour and end with flour. You can't do all flour then milk...it has to be alternated- my stepmom wanted to make sure you knew this.
8. Mix is ready to be baked. FOr a cake it's one hour- for cupcakes prob 25 minutes until the knife comes out clean.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This Frosting recipe really complements the cake well:
Frosting (easiest part and it's the best)

2 egg whites (aha!)
1 1/2 c granulated sugar
3/4 c water
1 pinch of salt
1/2 tsp vanilla or almond extract
1/8 tsp cream of tartar

1. Mix water and sugar in cooking pot- mix until boiling, then lower the heat to medium and cook until if you lift up the spoon it looks like a little spider web but still a bit drippy. (about 15 mins)
2. Once it reaches right consistency, add the extract.
3. Beat egg whites until fluffy- about 7-10 mins. Once the sugar has been on med heat for 20 mins, add to the merenge VERY SLOWLY.
4. add cream of tartar and beat for 8-10 mins.
5. Cover cupcakes immediately- the top will harden and the frosting underneath will be soft and yummy.




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