How To make Christmas Cake West Indian Style
***Fruit Mixture*** 1 cup raisins
1 cup currants
1/2 cup candied cherries
1/2 cup candied citrus peel
1 cup mixed dried fruit
1 cup rum
1 cup sweet sherry
or port wine ***Cake*** 1/2 pound butter
at room temperature
1/2 cup brown sugar
4 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 teaspoons lemon essence
2 1/2 teaspoons almond essence
1 teaspoon vanilla essence
1/4 cup brown food coloring :
up to 1/2 cup
1/2 cup rum
Additional rum for basting during storage
Fruit Mixture: Mix together all the ingredients and store in a tightly sealed jar for at least 1 month
The Cake: Prepare a 10" deep round cake baking tin or a 13" x 9" baking tin by lining it with two layers of waxed paper, greasing between the layers. Preheat the oven to 250 degrees. In a large bowl, cream together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, mixing well after each addition. Sift the flour, baking powder and all the dry spices together. Add the lemon essence, almond essence and vanilla essence to the fruit mixture. By hand, stir tablespoonsful of the flour mixture and the fruit mixture alternately into the butter, sugar and egg mixture. Add the browning gradually, stirring until a deepish brown colour is reached. Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3-4 hours or until a skewer or wooden toothpick, inserted, comes out clean. This can take an additional hour or two. Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it. Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for best flavour. Every week, prick the cake with a skewer and pour on about 1 tablespoon of rum. (Makes one 5 pound cake. )
Serve with Hard Rum Sauce.
Full recipe name is Laurel-Ann's Wedding Cake or Christmas Cake West Indian Style
How To make Christmas Cake West Indian Style'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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Christmas Cake, Fruit Cake, Black Cake. Rum Cake, Super Moist and 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
Ingredients
1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1/2 Ib cherries chopped
1 bottle of rum
1 bottle of cherry brandy
2 cups or 1 lb butter
2 cups or 1 lb sugar
9 large eggs
2 tsp.grated lime peel
2 tsp. vanilla extract
1 1b or 4 cups flour (baking or all purpose)
4 tsp Baking powder
1 tsp salt
2 tsp. ground cinnamon
2 tsp nutmeg
1/4 cup browning or more
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.
Beat eggs one at a time. Pour eggs into the batter and add lime peel.
Add fruits to blender and lightly blend, then add to batter.
Add enough browning to give
desired colour.
Combine flour, baking powder,
cinnamon, salt, nutmeg, lfold into creamed mixture gradually.
Add more rum to ur desired taste.
Put in lined baking pans and bake in a
preheated oven at 250°F for first 45 minutes, reduce heat to 200°F- 225°F for the remaining 45 minutes, or until tester comes out clean.
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.
A Non Traditional Caribbean Christmas Rum/Fruit Cake | CaribbeanPot.com
Learn how to make a Black Rum Fruit Cake as it's done in the Caribbean, but not as your grandma would. This take on a traditional Caribbean Rum Black Cake is modified to fit someone who hates baking, new to baking or just don't have the time to soak the dried fruits in advance, but still want a slice of fruit cake during the holidays.
For this Black Rum Fruit Cake you'll Need...
2 boxed cake mix
1 cup rum
1 1/2 cup Port (or sherry - any fortified wine)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground ginger
1 orange (zest)
1 cup raisins
1 cup prunes
1 cup citrus peel
1 cup mixed fruit
1-2 tablespoon Caribbean Browning
1 1/2 tablespoon Vanilla
* more Port or Rum for soaking the finished cake
* whatever ingredients is mentioned on the box of the cake
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#christmascake #rumcake #blackcake #fruitcake
How To Make Jamaican Black Christmas Rum Fruit Wedding Cake | Lesson #80 | Morris Time Cooking
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HOW TO MAKE THE BEST JAMAICAN FRUIT CAKE | CHRISTMAS CAKE RECIPE
#tioniavlog #fruitcake #simplestrecipe #supermoistchristmascakerecipe
3cups flour..2tsp baking powder..
2cups sugar..6 eggs..1cup butter..
2cups raison..1/2 cup prune..
2tbs molasses..1 cup red label wine
1tsp rum Nutmeg..Cinnamon..
Mixed spice.. 2tsp vanilla..
1tsp rose water.
Caribbean Black cake/rum/fruit cake/Christmas fruit cake/Guyanese black fruitcake
This cake is very popular in the Caribbean during the holidays. It's bold, rich, flavorful and moist.You can adjust this recipe according to your preference.Let this just be a guide and choose your level of denseness by adding more or less fruits. You can adjust your choice of alcohol and color. Most of all don't worry about perfection. Bake from the heart with love, your family will enjoy it. Happy Holidays!!
Ingredients:
For the soaked Dried Fruits:
1 cup currants
1 cup prunes
3/4 cup dates
3/4 cup cranberries
3/4 cup cherries
1/2 cup rasins
3/4 cup white rum ( you can use any of choice)
3/4 cup sweet red wine
Additional 1/4 cup to add to the blended mixture
Blend ( I used a food processor on low pulse) all the dried fruits with the wine and rum. After blending add additional 1/4 cup of wine, add 1 cinnamon stick and store in a glass container and keep at least 1 week before using.
Ingredients for cake:
1 and 3/4 cup all purpose flour
3 cups of soaked blended fruits
1 cup unsalted butter
4 eggs
1 and 2 TBS brown sugar
1 and 1/2 tsp cinnamon powder
1 tsp freshly grated nutmeg
1/4 tsp salt
2 tsp baking powder
1and 1/2 TBS vanilla essence
3 TBS browning
zest of 1 lime or lemon
Preheat oven at 180 degree F and place water bath at the bottom rack of the oven.Right before placing cake to bake lower temp to 275degree F and bake for 1 and 1/2 to 2 hrs. Do toothpick test by inserting a toothpick and it should come out clean then you will know it is finished baking.
After baking add 1/2 cup of red sweet wine or combination of wine and rum or Brandy( Your choice) I only used the sweet red wine.Ater 10 mins resoaked with another 1/4 cup.Let it cool completely before cutting. You can also let it rest overnight and saturate as needed with wine.
#Caribbeanblackfruitcake#Christmascake#Guyaneseblackcake