| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Liberian |
Cake |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Water |
| 2 |
c |
Half-ripe plantains; sliced |
| 2 1/3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Ginger |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Nutmeg |
| 1/3 |
c |
Butter |
| 1 |
c |
Molasses |
| 1 |
c |
Sour milk -or- |
| 2/3 |
c |
Boiling water |
INSTRUCTIONS
From: esined@inforail.MV.COM (Denise Gaunt)
Date: 2 Aug 1995 18:11:54 -0600
Buttered 9-inch square baking pan heavily. Make a syrup of the sugar,
vanilla, and 1/2 cup water. Cook plantains in this syrup lightly. Drain.
Slice plantains into coin-size pieces and spread evenly over bottom of
buttered pan. Sift all dry ingredients and spices. Set aside. Put butter
and molasses into a saucepan and bring to boiling point. Add milk (or
water) and dry ingredients alternately. Beat vigorously. When smooth, pour
mixture over plantains in pan. Bake at 350 F. for 50 to 55 minutes until
done. Let stand for 5 minutes. Loosen with spatula. Turn upside down on
serving plate. Cut in squares to serve. (Whipped cream topping may be
used.) Serves 8.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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