JAMAICAN BLACK CAKE (CHRISTMAS RUM CAKE)
Even though there are many variations of this spiced fruit cake, no Caribbean home during the Christmas season is the same without it. Dark and rich in flavour, black cake is a made from an array of dried fruit such as raisins, cherries, and prunes, that are soaked for a long period of time before baking.
Provided by Monique Creary
Categories Dessert
Time 1h50m
Number Of Ingredients 20
Steps:
- Make sure that your fruit mixture has been soaking for at least 3-4 days before adding to the cake mixture. If your fruits are whole, add the mix to the blender or food processor with the wine and rum and blend until they turn into a paste (adding the extra alcohol will help with this process). Mix in your Angostura bitters if desired. Set aside.
- Prepare two, 8-inch cake pans by greasing them with butter, as well as lining with parchment paper. Preheat the oven to 350°F (180°C).
- For the batter: In a medium bowl, combine the flour, baking powder, mixed spice, cinnamon and salt. Set aside.
- In a separate container, crack the eggs. Whisk in the lime juice. Set aside.
- Using a stand mixer or electric hand mixer, cream together your softened butter and brown sugar in a large bowl for about 5-10 minutes until light and fluffy.
- Slowly, add the egg to the butter mixture, beating with each addition. Scrape down the sides of the bowl as needed. Mix in the lime zest, vanilla, mixed essence, rose water to the wet ingredients, and continue to mix.
- Add in the macerated fruit mixture a little bit at a time, until combined.
- Gradually add the flour mixture to the wet ingredients and fold in using a spatula or wooden spoon. Stir in the browning a tablespoon at a time to achieve the desired colour (usually dark-brown).
- Evenly divide the batter into the prepared cake pans. To ensure that the cake remains moist when baking, add a roasting pan with water to the bottom rack of the oven. Place cakes on the racks right above, and bake for 70-80 minutes.
- Remove cakes from the oven once done (a toothpick or a knife inserted in the centre should come out clean), and let rest in pan for 5 minutes. Brush the tops of the cakes with a couple tablespoons of the mixture of wine and rum. Once cool enough to handle, remove cakes from pan and brush with remaining wine/rum mixture. Wait at least several hours before serving.
BLACK AND WHITE RUM CAKES
Razzle, dazzle rum flavor jazzes up cake and frosting in an adult treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.
- In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.
- Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
- In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
- Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes. Sprinkle with chocolate sprinkles. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 15 g, TransFat 1/2 g
BLACK CAKE
A Caribbean Christmas meal isn't complete without a rum cake, says Brittney "Chef Stikxz" Williams, who teaches classes on the Food Network Kitchen app. In traditional recipes, the fruits are soaked in the liquor for months, but in this version, she soaks them for just two days. "It doesn't sacrifice any of the flavor," she says.
Provided by Food Network
Categories dessert
Time 2h
Yield three 9-inch cakes
Number Of Ingredients 17
Steps:
- Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days.
- Preheat the oven to 350˚ F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
- Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
- Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.
BLACK AND WHITE CAKE
Moist, lowfat, chocolate AND vanilla in ONE CAKE! Doesn't need frosting. I have made this so many times over the years with great success. PERFECT for the smaller family! A big kudos to Cooking Light!
Provided by Amberngriffinco
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat an 8 inch square pan with cooking spray, dust with 2 teaspoons flour.
- Place butter in large microwavable safe bowl. Cover and microwave 1 minute, or til butter melts. Add sugar, stir with a whisk. Add vanilla and egg whites, stir well. Stir in buttermilk, salt, baking soda.
- Lightly spoon 1 1/2 C flour into dry measuring cups, level with knife. Add flour, stirring JUST till blended. (DO NOT OVERSTIR) Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter, stir well with a whisk. Slowly pour chocolate batter over batter in pan.
- Bake 350 degrees for 30 min or till wooden pick comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares.
- 9 squares: Each cake square: 255 calories/5g protein/40.9g carb/22mg chol/1.3mg iron/324mg sod/32mg calc.
Nutrition Facts : Calories 254, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.2, Sodium 300.3, Carbohydrate 40.7, Fiber 1.2, Sugar 23.5, Protein 4.9
BELIZEAN RUM CAKE (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This cake has a lot of rum in it and is very strong tasting, but delicious.
Provided by GiddyUpGo
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
- To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
- Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
- About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
- When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
- After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.
Nutrition Facts : Calories 678.5, Fat 21.5, SaturatedFat 9.2, Cholesterol 124.8, Sodium 743.7, Carbohydrate 100.8, Fiber 0.7, Sugar 77.8, Protein 6.1
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