Ingredients
1
pound
raisins, minced
1
pound
prunes, pitted, minced
1
pound
currants, dried, minced
1
pound
cherries, glaced, minced
6
oz
lemon peel, glaced, minced
6
oz
orange peel, glaced, minced
3/4
l
passover wine, (Manischewitz is good)
3/4
l
rum, dark
2
pound
sugar, dark brown
4 1/4
cup
flour, cake
4
teaspoon
baking powder
1/2
teaspoon
nutmeg, grated
1/2
teaspoon
cinnamon
2
cup
butter, sweet, softened
10
lg
egg
1
tablespoon
vanilla
1 1/2
cup
almond paste, if desired
ICING:
2
pound
Sugar, confectioners, sifted
6
lg
rgg whites, room temp
2
tablespoon
lemon juice
1
Drages, for decoration
Directions:
In a large bowl, mix all the fruits thoroughly with the wine and the rum;
let the fruit macerate, covered, at room temperature for at least two
weeks. In a heavy skillet combine one pound of the brown sugar and 1 cup
water. Bring to a boil over moderate heat, stirring until the sugar is
dissolved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve. Sift the flour, baking powder, cinnamon and nutmeg together
into a bowl. In the large bowl of an electric mixer cream together the
remaining brown sugar and the butter until it is fluffy; then beat in the
eggs, one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving the
remaining syrup for another use. In another large bowl, combine well the
flour mixture and the fruit mixture and divide the batter between two
buttered and floured 10 inches springform pans. Bake the cakes in the middle of a
preheated 350 F. oven for two hours, or until a toothpick inserted in the
centers comes out with some crumbs adhering to it. (The centers of these
cakes will be quite moist.)
Let the cakes cool in the pans on a rack,
remove the sides and bottoms of the pans, and wrap the cakes in foil or wax
paper. Let the cakes stand at room temperature for a week. Roll out half
the almond paste between sheets of plastic wrap to form a 10 inches round and
remove the top sheet of plastic wrap. Fit the almond paste layer over one
cake, trimming the edge if necessary, and remove the other sheet of plastic
wrap. Roll out and fit the remaining almond paste onto the remaining cake
in the same manner. ICING: Using an electric mixer, beat 4 cups of the
confectioners' sugar with the egg whites and lemon juice until the mixture
will hold a soft peak. Beat in the remaining sugar, and beat the icing
until it will hold a stiff peak. Transfer two cups of the icing to a pastry
bag fitted with a decorative tip, spread the remaining icing on the tops
and sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the drages on the cakes.
Makes two cakes.
How To make Black Cake's Videos
The best way to get black buttercream without using too much food colouring
How to make THE BEST Jamaican Black RUM CAKE (WEDDING CAKE)!
You guys ALWAYS INSIST on her return so Deddy's sweet thang is BACK! We're learning how to make Deddy’s ANDDDDD Mummy's (but really Mumma Sheila's) famous #JamaicanBlackCake!! There's LEVELS to baking #JamaicanRumCake and the first level is knowing when someone else a BETTER! Lol! Now that you're learning Mummy's version...you're about to set your RUM CAKE apart from the rest! Welcome to Deddy’s Kitchen!
Ingredients
For pound Black cake:
1) 1 lb of salted butter
2) 1 lb of brown sugar (2cups)
3) 2 cups of organic flour
4) 2 cups of plain breadcrumbs
5) 4 teaspoons of baking powder ( magic brand)
6) 1 dozen large eggs
7) 1 lb of raisins
8) 1/2 lb of prunes
9) grated nutmeg
10) cinnamon
11) vanilla
12) mixed essence
12) lemon rind, grated
13) Burnt sugar ( Irie brand)
14) Browning ( grace or unpack brand)
LIQUOR:
1) Manecheviz wine
2) Wincarnis wine
3) Red label wine
4) Wray and Nephew Rum
This ones a long one, but I hope you all enjoy this detailed walk through! I know many of us are used to the IG TV versions during this #Quarantine , but we’re so glad you’ve all pushed us to make YouTube our new home! We appreciate you EVEN MORE for following us here!
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@DeddysKitchen
You guys are gonna KILL IT! We can feel it! Until the next meal.. #NyamAhYuhYawd ????????????????STAY HOME & STAY SAFE! ????????
Special S/O to @giftdbynatasha for the amazing Deddy’s Kitchen apron and gifts! You’re awesome and so are all your pieces! Thank you again. So much love to you! You guys go check her out! ????????????
Edited by:
MUSIC by: LAKEY INSPIRED ✨
BLACK CAKE/RUM CAKE/ FRUIT CAKE |recipe guyanese black cake
1 3/4 cups all purpose flour
5 eggs
2 sticks /1 cup butter
4 cups fruits
2 tsp baking powder
1 1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1 tbsp vanilla extract
1 tbsp almond extract
1 tbsp lemon zest
2 tbsp molasses
2 1/2 tbsp browning
if your batter is too stiff add alittle wine to losen it up a bit.
cake pan 9 :
cake pan 6 :
mixed blended fruit recipe:
sponge cake recipe:
pumpkin cake recipe:
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for inquiries, sponsorship, reviews etc
A Rummy Christmas Fruit Cake | An Amazing Recipe For Trini Black Cake
Invite Christmas into your home at any time with this rummy fruit cake that packs a punch in both flavours and aroma before, during and after it bakes. This is the go-to cake for a taste of Trinbago Christmas.
The home-made browning adds subtle flavour and beautiful colouring. It is infused with Trinidad and Tobago’s local rums, sherry brandies and aromatic bitters. It delights the senses and satisfies the soul!
#fruitcake #cake #recipe #baking
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Black Cake - Cooking with Flavors of Belize & Sean Kuylen
One of the most important items on the menu for a true Belizean Christmas. Chef Sean Kuylen tries his hand at baking, adding some flavor to this timeless recipe and almost burning off an eyebrow in the process!
If you are looking for an authentic homegrown Belizean recipe (with a spin, of course) to try this Christmas - our Black Cake recipe is perfect.
How To Make Jamaican Black Christmas Rum Fruit Wedding Cake | Lesson #80 | Morris Time Cooking
GET MY CHRISTMAS RECIPE E BOOK HERE -????????
CLICK HERE FOR A LIST OF TOOLS & EQUIPMENT I USE IN MY KITCHEN:
To see how I prepared the blended fruits for this cake click here????????
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