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
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! ???? (Part 1)
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.
Christmas Fruit Cake, Black Cake, Rum Cake, Super Moist & Delicious!
This recipe of Christmas Fruit Cake is one of the simplest and by far the best I have tried.
This super moist and delicious cake is dense and pack with soaked flavorful fruits .
I promise you can’t go wrong with this simple step by step recipe
Stewed Fruits Recipe
Sorrel Fruit Cake Recipe
Stewed Fruits Recipe
**Ingredients for blended fruits**
1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1/2 Ib cherries chopped
Any other fruits of your choice
1 bottle of rum
1 bottle of cherry brandy or wine
(Spices)
**Ingredients for cake **
2 cups or 1 lb butter
2 cups or 1 lb sugar
9 large eggs
2 tsp grated lime or lemon peel
2 tsp vanilla extract or 1 tbsp vanilla essence
1 1b or 4 cups flour (baking or all purpose) (sifted)
4 tsp baking powder
1 tsp salt
1-2 tsp mix spice
2 tsp ground cinnamon
2 tsp nutmeg
1/4 cup browning or more for darker color
4-5 cups of soaked blended fruits
The day before or some days before baking, boil the fruits (prunes, raisins, currants, cherries) Link is provided
Line cake pans with 1 layer of wax
paper.
Cream butter and sugar until light and fluffy.
Break eggs into a bowl, add lime peel then pour into the batter gradually.
Add fruits to blender and lightly blend, then add to batter.
Add enough browning to give desired colour, along with vanilla essence or extract
Combine flour, baking powder, cinnamon, salt, nutmeg, fold into creamed mixture gradually.
Add more rum to your desired taste.
Pour batter into lined baking pans and bake in a preheated oven at 220 degree celsius for first 45 minutes.
Reduce heat to 200 degree for the remaining 45 minutes, or until tester comes out clean.
(Place water pan at the bottom of the oven)
Prick hot cakes and soak with a mixture of
rum and cherry brandy. (Any Alcohol You Desire)
Cover and set aside to cool.
Soak overtime for a few days to keep moist.
Thank you so much for watching ????
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
For all my other recipes, click this link: , to head to my food blog also known as my online kitchen.
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How to make the BEST Jamaican Black Cake ???????? | The Seasoned Skillet
You all asked for the step-by-step recipe video WITH the ingredients and measurements so here we are! Jamaican Black Cake also known as Jamaican rum cake, wedding cake, fruit cake or Christmas cake is a rich and decadent traditional Caribbean dessert - you can check out my other youtube recipe video if you want a quicker run through of the recipe and don't forget ALL the details can be found on the blog post - see link below:
BLACK CAKE FULL RECIPE:
HOW TO SOAK FRUIT CAKE:
HOW TO MAKE BROWNING:
For all my other recipes, click this link: , to head to my food blog!
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#blackcake #jamaicanblackcake #fruitcake #weddingcake #rumcake #jamaicanrecipes #jamaicanrecipe #jamaican #jamaica