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Jamaican rum cake is a traditional cake originating from Jamaica, where it&rsquo;s a staple at holidays and weddings. Although there are many recipes, this moist and dense cake is usually made with a combination of flour, dark rum, dates, dried apricots, raisins, brown sugar, molasses, baking powder, butter, salt, cinnamon, nutmeg, allspice, cloves, and often pecan halves. The dried fruit is soaked in rum, while the eggs are beaten and mixed with brown sugar, rum, molasses, and melted butter. The flour is mixed with baking powder, spices, salt, pecans, and rum-soaked fruit. The egg mixture is folded in, and the batter is poured into baking pans and baked until an inserted toothpick comes out clean. Once cooled, this rich cake is cut into slices and enjoyed.

Jamaican Rum Cake

Australia

Lamingtons are simple sponge cakes coated in chocolate icing and sprinkled with desiccated coconut. This is a version of lamingtons made with jam and cream. The cake is usually made with flour, dark cocoa, eggs, sugar, butter, and vanilla extract, while the icing consists of dark cocoa and icing sugar. Once baked, the lamingtons are rolled in coconut, cooled, then cut horizontally and spread with fruit jam (usually strawberry or raspberry jam) and vanilla-flavored cream. The cake is topped with the remaining half of the lamington, and jam and cream lamingtons are then chilled until the cream sets. Just don't show this version to lamington purists because they usually loathe variations on the original.

Jam and Cream Lamingtons

Jamoncillo is a type of Mexican fudge made with caramelized milk. It has a light brown color and a soft, fudgy texture. The basic version incorporates milk and sugar, but the additions often include nuts and various flavorings. The preparation is simple and involves heating the milk and sugar mixture until it is thick and caramelized. It can be made with butter, condensed or evaporated milk, while the flavorings often include vanilla and sometimes cinnamon. Jamoncillo needs to set for several hours, and before serving, it is cut into small squares. It is sometimes decorated with nuts. This fudgy treat is traditional for several Mexican states, and it is available as an artisanal confectionery or a classic homemade treat.

Jamoncillo

Jam roly-poly is a traditional dessert consisting of a rolled-up suet pudding spread with fruit jam. It can be baked, boiled, or steamed, and it is usually served with custard. The dessert originates from the 19th century, when it was known as Jack in potteries. Today, it can be found in pubs and supermarkets across the United Kingdom, and it is also regularly served as a dessert in many English schools.

Jam roly-poly

Jan Hagel are traditional Dutch cookies that are a part of the Feast of St. Nicholas and the Christmas tradition in the Netherlands. They consist of a flaky, buttery shortbread crust, a variety of crunchy nuts such as almonds or walnuts, and crystallized sugar. Due to the fact that the word janhagel denotes an unruly mob or a swarm, it is believed that the unusual name is quite fitting for these cookies made with a variety of nuts. The inventor of janhagels is still unknown, but apart from the Netherlands, there are many sources linking the cookies to France and Belgium. What is known, though, is that they date back to at least the 17th century.

Jan Hagel

Jan in de zak is a traditional pudding that is boiled in a bag, hence the name John in the bag. These puddings have many varieties, but almost all of them are quite large and typically consist of wheat flour, buckwheat flour, milk, currants, and raisins. After several hours of boiling, Jan in de zak is usually sliced and served accompanied by butter and syrup. Some varieties and recipes might add bits of bacon, eggs, candied fruit, or spices such as cardamom and cinnamon to the already flavorful Dutch pudding.

Jan in de zak

Known as souffl&eacute; cheesecake in Japan and cotton cheesecake or Japanese cheesecake outside of Japan, this light and fluffy dessert is made by incorporating whisked egg whites into the cake mixture (eggs, milk, sugar, cream cheese), and the combination is then baked in a bain-marie. The Japanese cheesecake is more fluffy and sponge-like than regular cheesecake, and it's sometimes eaten cold, but most people prefer to eat it straight out of the oven while it's still hot, so it almost melts in the mouth. It was created by a Japanese chef Tomotaro Kuzuno who went to Germany in the 1960s and found k&auml;sekuchen, a type of German cheesecake. When Kuzuno came back to Japan, he wanted to prepare a combination of k&auml;sekuchen and the American-style cheesecake that was becoming popular at the time, and that's how Japanese cheesecake was born. Nowadays, if you want something extra sweet on your Japanese cheesecake in Japan, traditionally you'll get a topping of apricot jam. Interestingly, there's also one version of this dessert called rare cheesecake, and it's a Japanese take on the classic Western unbaked cheesecake, made with agar-agar or gelatin, cream cheese, and yogurt.

Japanese cheesecake

Ktefa or jawhara is a layered Moroccan dessert that is assembled with paper-thin sheets of fried warqa pastry. The filling between the crispy layers is usually made with a combination of toasted ground or roughly chopped almonds and sugar, while the whole dessert is served doused in a custard cream that is flavored with orange blossom water. Ktefa or jawhara consists of five to six layers and may come garnished with almond slivers, cinnamon, powdered sugar, mint, or fresh fruit. The dish is also popular in France, where it goes as pastilla au lait.

Jawhara

Algeria

Jawzia (or djouzia) is a traditional walnut nougat originating from Constantine. This sweet delicacy is made from walnuts, honey, egg whites, sugar, and vanilla extract. It features delicately toasted nuts coated in a soft, honey-rich paste, enhanced with a touch of vanilla. Jawzia was created by the chefs of Ahmed Bey in the city of Constantine and was historically gifted to the sultans of the Ottoman Empire. Originally reserved for special occasions like Ramadan, it has since become more accessible due to modern production.

Jawzia

Jazarieh is a Lebanese and Syrian treat consisting of either grated pumpkin shreds or grared carrots that are cooked in a sweet sugar syrup. The dish is mainly enjoyed as a dessert, and it typically has a soft, jam-like texture. Occasionally, carrots or pumpkin shreds are spiced or combined with nuts, and the dish is usually served garnished with pistachios, blanched almonds, or walnuts. The name jazarieh stems from the word jazar (carrot) due to the orange color of the pumpkin that resembles carrots. In Syria, jazarieh is particularly connected with the city Latakia.

Jazarieh

United States

Jell-O is an extremely popular, branded, simple gelatin dessert from the United States. Gelatin, the main ingredient in Jell-O is made by extracting collagen from the boiled bones of animals. Jell-O was invented in 1897 by Pearle Wait, who experimented with gelatine and invented a new, fruit-flavored dessert. His wife May loved it and named it Jell-O. The couple sold the patent and the name to their neighbour, Frank Woodward, who excelled in marketing the new product via ads, recipe books, and Jell-O molds. Because of his marketing techniques, Jell-O became one of the most popular brands in American history. Today, it is used in numerous gelatin desserts, puddings, and cream pies, and comes in an extremely wide variety of flavors such as apricot, lemon, grape, mango, peach, pineapple, tropical fusion, and watermelon.

Jell-O

Equally popular in New Zealand and Australia, this colorful dessert consists of a cookie base that is topped with a creamy custard and finished off with a layer of smooth jelly. The custard is typically lemon-flavored and based on condensed milk, while the top is usually prepared with vibrant red-colored jelly or fruit jams. Mainly associated with festive occasions and family gatherings, jelly slices are always served well-chilled.

Jelly Slice

Jeolpyeon are Korean flat rice cakes which are steamed and embellished with decorative patterns. They are prepared with glutinous rice, and apart from the plain version, they can be infused and colored with different ingredients. Before they are served, each cake is brushed with sesame oil, which prevents them from sticking and adds a subtle sesame flavor. Jeolpyeon are usually enjoyed as a sweet everyday treat, but they are also traditionally served at weddings and tea ceremonies.

Jeolpyeon

United Kingdom

Warm and fragrant Jersey wonders (also known as des mervelles) are tasty snacks similar to doughnuts, made with a combination of flour, butter, sugar, and eggs. The dough is traditionally twisted before being fried in hot oil until golden brown. Unlike doughnuts, wonders are never filled with jam nor coated in sugar. Traditionally, Jersey housewives used to prepare these golden treats as the tide went out. Nowadays, they are a staple at Jersey festivals and fairs.

Jersey Wonders

Portugal

These triangle-shaped pastries are one of many sweets that were initially prepared in Portuguese convents. Jesu&iacute;tas are made with layers of puff pastry that are coated in egg custard, and the whole slice is typically topped with meringue. There are numerous theories about the name and the origin of these pastries, but the only certainty is that they initially appeared in the city of Santo Tirso. Nowadays, they are commonly found in Portuguese pastry shops, and some varieties may be flavored with cinnamon or topped with almonds.

Jesuítas

This traditional Korean rice cake is made from a combination of glutinous rice, sugar, yeast, and makgeolli&mdash;fermented rice drink. The dough is formed into a larger round or rectangular cakes or in many bite-sized pieces before it is steamed until tender. The top is neatly decorated with jujubes, pine nuts, or various seeds, and the dough is occasionally tinted with natural colorings. The first written mention of jeungpyeon dates back to the 17th century, where it was also stated that the cakes were a favorite summer staple since they could withstand warm temperatures without spoiling. Although they can be enjoyed throughout the year, the cakes are traditionally prepared for Dano festival.

Jeungpyeon

Croatia

Jezerski zelenjak is a traditional dessert from Jezera, hence the name. In order to prepare zelenjak, it is necessary to combine flour, water, yeast, sugar, and olive oil. The dough is then divided into two parts. One part is placed in a baking pan and topped with crushed apples, raisins, mangel, chopped walnuts, garlic, parsley, and nita &ndash; a special plant from Jezera. The other part of dough is then placed on top of these ingredients. The concoction is baked in the oven until it becomes golden-brown on top. This unique dish is traditionally prepared during the festive Christmas period.

Jezerski zelenjak

India

Jhajariya is a traditional dessert originating from Rajasthan. The dessert is made with a combination of corn, ghee, sugar, milk, and nuts such as almonds. In order to prepare it, the sweet corn should be ground and cooked in ghee, milk, and sugar until most of the liquid evaporates and the dessert develops a dry and granular consistency. Once done, jhajariya is usually garnished with saffron strands and slivered almonds. If desired, raisins can also be added to the mix. This rich dessert is traditionally served warm.

Jhajariya

Jodekager are Danish cookies that are traditionally made for Christmas. Also known as Jewish cookies, they're made with butter, flour, sugar, and eggs, then brushed with eggwash and topped with a combination of chopped almonds, sugar, and cinnamon. It is believed that the cookies are called Jewish cookie because they were prepared and sold by Jewish bakeries in the 1700s. In Denmark, no Christmas cookie plate would be complete without these crispy cookies.

Jødekager

Jodenkoeken or Jewish cookies are large, round, and flat shortbread cookies dating back to the 17th century. These cookies have a sandy texture and a wonderful buttery flavor. They consist of flour, salt, cinnamon, sugar, milk, and butter. It is believed that the cookies were first made by a retiring Jewish baker in the early 1920s, who then sold his bakery to a cookie baker named Davelaar, and he continued to sell them in metal cookie cans with a yellow wrapper. Today, jodenkoeken are still packed in tin boxes in order to remain crunchy and as fresh as possible. For the best experience, pair them with a cup of hot tea, coffee, or hot chocolate.