BAJAN BLACK CAKE
This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. Bajan is another term for someone from Barbados.
Provided by Member 610488
Categories Dessert
Time 3h35m
Yield 2 cakes
Number Of Ingredients 18
Steps:
- Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
- When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
- Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
- Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
- As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
- Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.
Nutrition Facts : Calories 8416.3, Fat 244.7, SaturatedFat 129.1, Cholesterol 1418, Sodium 4074.6, Carbohydrate 1403.6, Fiber 110.9, Sugar 482.2, Protein 91.4
BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)
This beloved rum soaked fruit cake is rich, perfectly spiced, and decadent. You'll find yourself having a little piece each day until it's gone!
Provided by Alica
Time 1h30m
Number Of Ingredients 27
Steps:
- Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
- If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
- Preheat oven to 275 or 300 degrees F.
- Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
- Bring eggs and butter to room temperature.
- Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
- In a separate bowl, mix all dry ingredients. Set aside.
- In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
- Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
- Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
- Pour batter into lined cake pans.
- Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.
GRENADA SPICE CAKE
This recipe comes from the Caribbean Island of Grenada, known the world over as "The Spice Island." Use freshly grated nutmeg which has a lemon sweet delicacy that does not exist in the commercially ground. Although Grenadians sometimes spread a vanilla or chocolate butter cream icing over the cake, the cake is best left unfrosted. This cake is especially good with fresh sliced peaches, nectarines, plums or sectioned navel oranges. It's even better with any of these fruits spooned on top.
Provided by Olha7397
Categories Dessert
Time 1h45m
Yield 1 loaf cake
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light-no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.) Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.).
- Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
- Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake.
- Jean Anderson Cooks.
Nutrition Facts : Calories 4014.9, Fat 206.9, SaturatedFat 125, Cholesterol 1139.6, Sodium 773, Carbohydrate 500.6, Fiber 8, Sugar 302.4, Protein 50.8
GRENADIAN SPICE CAKE
Make and share this Grenadian Spice Cake recipe from Food.com.
Provided by cookin_nurse
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Sift together the flour, baking powder and salt, set aside.
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice.
- Add the dry ingredients alternately with the milk, stirring after each addition.
- Pour batter into the prepared pan.
- Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
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