St Kitts and Nevis

The Federation of Saint Kitts and Nevis is a dual island country in the West Indies known for cloud-shrouded mountains and beaches. It is the smallest country in the Caribbean (and indeed in the whole of the Americas), covering just 104 square miles, and is home to around 45,000 people. Both islands were discovered by Christopher Columbus on his second voyage to the New World in 1493.

Cricket is common in Saint Kitts and Nevis and was the smallest country to host 2007 Cricket World Cup matches at the capital, Basseterre’s stadium. Top players can be selected for the West Indies cricket team.

St. Kitts is dependent upon tourism to drive its economy. Tourism to the island has been expanding since 1978. In 2009 there were 587,479 arrivals to Saint Kitts compared to 379,473 in 2007, representing an increase of just under 40% in a two year period. The two biggest occasions in the social calendar are the St. Kitts Music Festival, held in June and now in its 20th year and the St. Kitts-Nevis National Carnival, also known as Sugar Mas, which takes place around Christmas and New Year.

St Kitts’ historical highlight, Brimstone Hill Fortress National Park, became a Unesco World Heritage site in 1999 for being an exceptionally well-preserved example of 17th and 18th century military architecture. It was designed by British military engineers and built by African slave labour.

Local St Kitts and Nevis cooking is simple, spicy and makes use of the plentiful fresh fish, vegetables and fruit. Some specialities include Droppers (coconut dumplings), Stewed saltfish, Goat waterstew (goat and tomato based stew), Cook up or Pelau (chicken, pigtail, saltfish with rice and vegetables), Rikkita beef (fried beefsteak marinated in Champagne and hot peppers), Conkies (cornmeal savoury snack) and Coconut rum bread pudding. I decided to make Jam Cake, which was full of lovely spice and nuttiness.

Rating: 9/10

Serves: Makes 10 – 12 slices
Prep time: 45 minutes
Cook time: 40 minutes

1-3/4 cups flour
1-1/2 cups sugar
1 cup canola oil
1 cup buttermilk
1 cup seedless blackberry jam
1 tsp baking soda
1 tsp baking powder
1 cup chopped walnuts
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp vanilla extract
1/2 tsp ground cloves
1/2 tsp salt
3 eggs

Caramel Icing (optional)
113g unsalted butter
300g brown sugar
3 fl oz double cream
200g icing sugar

Mix all ingredients (except the jam) together in the bowl of a stand mixer fitted with a paddle (or by hand with a wooden spoon).
Pour into 2 greased and floured 9-inch cake pans
Bake at 175 C for 35 minutes
Leave the cakes to cool then take them out of the pans on to a wire rack

To make the icing
Add the butter, cream and brown sugar to a pan and heat for 2 minutes, stirring to combine
Sift the icing sugar and beat into the mixture

Spread the blackberry jam over the top of one of the cakes and top with the other
Pour the icing over the top of the cake (you may have some left over which you can freeze)
Serve with tea and coffee

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Ingredients for Jam Cake
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Jam Cake
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Jam Cake
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Caramel sauce for Jam Cake
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Caramel sauce for Jam Cake
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Jam Cake
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Jam Cake
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Jam Cake
brimstone-hill-fortress-national-park-st-kitts-and-nevis
Brimstone Hill Fortress National Park
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Basseterre, St Kitts and Nevis
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