This recipe comes from my pastry chef
days. If the eggs in the frosting recipe bother you, you can use any cream
frosting recipe, just make sure to add the instant coffee
for the flavoring.
You could also use this recipe for the frosting.
Pecan Praline Topping
1/4 C. butter
1/2 C. firmly packed dark brown sugar
5 T. milk
2 C. powdered sugar
1 t. vanilla
1/2 C. toasted pecan halves, coarsely broken
Bring butter and sugar to a boil in small saucepan. Cook over medium heat,
stirring, 1 min or until slightly thickened. Let cool 10 min. Beat in milk,
powdered sugar and vanilla. Stir in nuts.
Jamaican Mystery Cake
1/2 C. butter
1 1/4 C. sugar
2 C. flour
2 t. baking powder
1/2 t. salt
1/2 C. milk
3 crushed bananas
3/4 C. toasted walnuts
Prepare 2 9 inch cake pans with butter and then flour. Shake out excess flour.
In your mixing bowl, cream together butter and sugar. Add the eggs and beat
Sift together, flour, baking powder and salt. Add to butter mixture alternately
with the milk. Blend in bananas. Divide batter between the two pans.
Bake at 350°F. for 1 hour. Take the cakes out of the pans and cool on a rack.
1 C. butter
1 C. sugar
2 t. instant coffee
2 C. confectionary sugar
In your mixer bowl, beat sugar and butter together until very fluffy and sugar
is dissolved. Add eggs, 1 at a time and the instant coffee. Add confectionary
sugar and beat well. If frosting needs to be a little thinner, add milk.
Before frosting cakes, sprinkle the tops with Grand Marnier.
Note: You can also use toasted walnuts or toasted coconut on the sides of this
cake right after frosting. You can also put a layer of cut bananas between the
layers, on top of the frosting before adding cake layer.