CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)
I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!
Provided by Lennie
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
- In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
- In a separate bowl, sift together the dry ingredients.
- In a third bowl, beat the eggs with the rum.
- Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
- Fold in flour mixture; do not overbeat.
- Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
- Remove cake from pan when cool.
MY OWN CARIBBEAN CHRISTMAS FRUIT CAKE ALSO KNOWN AS GREAT CAKE
This is a dense fruit cake that is prepared for Christmas and for weddings in Barbados and other areas in the Caribbean. It is usually sweet and soaked in alcohol. The fruit mixture can be prepared many months in advance and allowed to soak.
Provided by Catinthecloud
Categories Dessert
Time 5h
Yield 1 large cake, 20 serving(s)
Number Of Ingredients 23
Steps:
- About three months before preparation of the cake mix or puree the fruits.
- Pour the alcohol over them and allow them to soak.
- Cream the sugar and butter together.
- Add the eggs two at a time.
- Add the essence and angostura bitters.
- Combine the dry ingredients and spices with the flour and add them to the batter.
- Add the colouring to the mixture.
- A wooden spoon should be able to stand in the mixture with falling to easily.
- Grease and double line a large cake pan.
- Cover the pan with foil paper.
- Place a shallow pan of water in the bottom of the oven. This is to increase the moisture of the cake.
- Bake at 250- 300°F for 2-3 hours.
- Test for doneness with a skewer after about 2 hours.
- When done, prick the cake with a skewer repeatedly and pour sweet red wine all over the cake.
- Replace wine when the cake has soaked it up.
- Enjoy!
Nutrition Facts : Calories 757.6, Fat 32.6, SaturatedFat 15.9, Cholesterol 141.8, Sodium 406.9, Carbohydrate 101.1, Fiber 7.1, Sugar 65.8, Protein 8.5
CARIBBEAN BLACK CAKE CHRISTMAS CAKE
Steps:
- Gather the ingredients for the rum-soaked fruit. Add the dried fruit to a medium non-reactive bowl. Pour the rum over the fruit and stir to combine. Set aside to soak for at least 8 hours or up to overnight, stirring occasionally over the soaking time.
Nutrition Facts : Calories 1104 kcal, Carbohydrate 145 g, Cholesterol 327 mg, Fiber 10 g, Protein 16 g, SaturatedFat 26 g, Sodium 321 mg, Sugar 91 g, Fat 46 g, ServingSize 1 10-inch cake (serves 5), UnsaturatedFat 0 g
JAMAICAN CHRISTMAS CAKE
This is the very first one I made myself and was very pleased with it! If the cake dries out, just pour more rum over the top. Preparation/cooking time does not include standing time or the alternative method of preparation. From Canadian Living.
Provided by Chef 313014
Categories Dessert
Time 2h31m
Yield 2 cakes
Number Of Ingredients 22
Steps:
- One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
- Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
- Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
- In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
- Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
- In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
- Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
- Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
Nutrition Facts : Calories 4090.1, Fat 126.1, SaturatedFat 64.5, Cholesterol 772.8, Sodium 1643.4, Carbohydrate 655.5, Fiber 22.8, Sugar 518, Protein 42.9
CARIBBEAN CHRISTMAS CAKE/ WEDDING CAKE
This cake is versatile and you can substitute strawberry jam with marmalade or any other flavour of jam. You can use alcohol to flavour it or not. You can ice it or leave it plain. You can serve it as a Christmas fruit cake or use it to make a wedding cake. It does make enough cake to fill a set of three graduated wedding cake pans (7.5 in, 5.5 in, and a 4 in pan). Each cake is about 2 inches high and the total weight is about 11.5 lbs. If you cut it up for a wedding cake, it would probably serve anywhere from 100-150 people depending on how small you want the pieces to be.
Provided by Ranikabani
Categories Dessert
Time 1h34m
Yield 125 serving(s)
Number Of Ingredients 20
Steps:
- Day 1: Measure nuts, raisins, currants, citron peel into a large bowl.
- Drain cherries and reserve juice.
- Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture.
- Stir in brandy and soak over night.
- I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you.
- If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature.
- In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar.
- Cook uncovered until thickened, about 30 minutes.
- Stir frequently and make sure the heat isn't too high.
- When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam.
- This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake.
- In fact, I'd recommend that you do this step on the day of baking.
- Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper.
- Brown shopping bags do well or else you can use tin foil with dull side out.
- Grease the paper or foil well.
- Use whatever size pans you wish but leave an inch space at the top of the pan.
- Total weight is 11.5 lbs.
- Preheat oven to 275°F.
- Sift or stir the flour with the spices, salt and soda until well mixed.
- Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour.
- Set remaining 3 cups of flour aside.
- In a large measuring bowl, cream 2 1/4 cups of the sugar with butter.
- Beat in eggs one at a time.
- Stir in dry ingredients, alternating with pineapple mixture.
- Make 3 dry and two liquid additions, combining lightly after each addition.
- Pour over flour-coated fruits and nuts and mix until well combined.
- Turn into prepared pans and they can be filled to about one inch from the top.
- Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size.
- Put a shallow pan of water on a lower rack for added moisture if you'd like.
- Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean.
- Remove from oven and allow to cool in pan for 5 minutes.
- Remove from pan and peel off paper and then let it cool on a rack.
- When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice.
- Then wrap the cake in tin foil (leaving the cheesecloth on the cake).
- Freeze if not being used right away.
- Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it.
- Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze.
- By the time Christmas rolls around, you will have one moist and intoxicating cake!
- (You can just use fruit juice if you don't want the alcohol. I think pineapple juice is the best).
- You can decorate with an almond paste or icing of your choice or serve plain.
Nutrition Facts : Calories 133, Fat 4.3, SaturatedFat 2.1, Cholesterol 28.1, Sodium 63.6, Carbohydrate 22.6, Fiber 1.2, Sugar 16.6, Protein 1.8
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