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.
JAMAICAN BLACK CAKE
Steps:
- Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
- Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
- In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
- Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
- Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.
JAMAICAN CHRISTMAS CAKE
This delicious cake is a Jamaican jewel. This cake can be found on every table around the holiday season. It is also great for dessert at your next dinner party. I guarantee you it will be a hit.
Provided by myjamaicanrecipes.com
Categories Dessert
Time 2h45m
Number Of Ingredients 28
Steps:
- Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
- Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
- Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
- Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
- Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
- When all liquid has evaporated let your fruits cool.
- Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
- Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
- Grease and line 2 eight inch baking pans with butter or nonstick spray
- Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
- Bake until done (approximately 45 mins)
- Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
- Leave cakes in pan to cool.
Nutrition Facts : Calories 334 kcal, Carbohydrate 38 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 512 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
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.
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
More about "jamaican black christmas cake recipe 395 food"
JAMAICAN BLACK CAKE - THE ORIGINAL RECIPE, SIMPLE & EASY
From my-island-jamaica.com
CHEF SIAN JAMAICAN BLACK CAKE RECIPE (CARIBBEAN …
From jamaicans.com
HOW TO MAKE THE DELICIOUS JAMAICAN BLACK FRUIT CAKE IN 10 EASY …
From myroilist.com
TRADITIONAL JAMAICAN CHRISTMAS CAKE RECIPE - MY-ISLAND …
From my-island-jamaica.com
JAMAICAN CHRISTMAS CAKE RECIPE • CHRISTINA ALL DAY
From christinaallday.com
JAMAICAN FRUIT CAKE [JAMAICAN BLACK CAKE [JAMAICAN …
From youtube.com
THE PROOF IS IN THE CHRISTMAS CAKE | FOOD | JAMAICA GLEANER
From jamaica-gleaner.com
JAMAICAN BLACK CHRISTMAS CAKE RECIPE 395- ALICERECIPES
From alicerecipes.com
JAMAICAN BLACK CAKE - JAMAICAN BREEZE
From jamaicanbreezeindy.com
JAMAICAN BLACK CAKE - BAKE IT WITH LOVE
From bakeitwithlove.com
JAMAICAN FRUIT CAKE|| CHRISTMAS CAKE|| BLACK CAKE RECIPE
From youtube.com
JAMAICAN BLACK RUM CAKE RECIPE
From jamaicanfoodsandrecipes.com
A SPICED JAMAICAN BLACK CAKE FOR CHRISTMAS, AGED IN RUM
From food52.com
JAMAICAN BLACK CHRISTMAS CAKE RECIPE 395 - EASY RECIPES
From recipegoulash.cc
FORGET THE FRUITCAKE—BLACK CAKE SHOULD BE THE FLAVOR OF THE SEASON
From news.yahoo.com
JAMAICAN CHRISTMAS CAKE RECIPE | JAMAICAN RUM FRUIT …
From youtube.com
JAMAICAN STYLE RUM BLACK FRUIT CAKE RECIPE #FOODEXPLORA …
From youtube.com
JAMAICAN BLACK CHRISTMAS CAKE RECIPE 395 FOOD
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love