caribbean fruit cake recipe with rum

You will be overwhelmed managing bowls and bowls of batter–especially if you are making it for the first time! It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. This is a cake made to mark the celebration of Christmas, weddings, christenings, baptisms, and significant anniversaries, and in more elaborate versions it takes days to assemble as the cake is brushed with rum and wine syrup on various occasions to add a stronger flavor. I soak only half the fruits in the cup of rum and wine, then add the other half when I am pureeing the fruits, because I like the resulting texture of the cake. Add vanilla extract or essence to the eggs and continue to whisk until well incorporated, for about one minute. 2. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. The Caribbean-rum-fruit-cake that trumps all other cakes. Living in Barbados, Cynthia shares her love of the diverse food of the islands. I personally like using springform pans and line the bottom with parchment paper. This recipe will also make approx. Thank me later! Pour batter into one or two prepared 8 inch round baking pans(or pans lined with parchment paper). Pour the batter into the prepared pan and spread level with a spatula This version (and quantity) will result in more of a pudding texture rather than a “cakey” texture. Check our tip section on how to make your rum-soaked fruit mixture. Immediately place pans on the middle rack in the oven and bake until a toothpick or skewer, inserted in the cake, comes out clean, about 45-70 minutes. Place the baking rack in the middle of the oven and preheat it to 350 F. Grease a cake pan using 1/2 of an ounce of the butter. The rum elevates it to a level that makes you giddy with happiness. Caribbean Rum Cake. I won't spam you, promise! If they aren't covered with rum, or if your fruits are on the dry side, add the additional tablespoon. Enjoy in moderation and for your own sake, DON’T eat black cake and drive!! Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Before I get to the recipe I would like to thank all the wonderful readers of my blog, especially those who have taken the time to send me such wonderful emails telling me how much you love my blog and sharing your personal stories with me. What makes it so special, so beloved? A Jamaican Rum Cake is a holiday cake that is simply called fruit cake or Christmas cake in Jamaica. No one fruit cake is equal and the texture may differ depending on whose making it. The Jamaican black cake, also called Jamaican fruit cake, is the traditional Christmas cake of Jamaica, made from rum/wine soaked fruits, wine, and love!. I did all the testing and retesting for you. •When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment! Slowly drizzle remaining rum glaze all over the top of the cake, allowing it … Add fruit mixture, blending well. Set aside. The perfect Caribbean Christmas cake. When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. I trim the excess paper around tin.). For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Gradually fold in the flour to mixture, half-cup at a time. Tamarind Chutney for Doubles and Aloo Pie, Mummy’s Easy, Cheesy, Caribbean “Scalloped” Potatoes. Repeat the morning and evening the next day. Line the bottom of the pan only with a cut-out piece of parchment paper. I tested it so many times, that late one night while placing the cherries on one of the many cakes I made, I swore that the cake was moving. Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined. Set aside. Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1). You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Cakes baked in parchment paper lined tins are easier to remove and serve. Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their … You inspire me! Cupcake pan (makes 24) or Cake tins Prick surface a hundred times with a fork (gently, please.) The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. I just saved you the trouble of trying to figure out what it is and where to go find it. This is a simple recipe and in no way daunting. Put the dried fruit and citrus peel in a large bowl, then pour over the rum, cherry brandy and … What makes it so special, so beloved? Remove cakes from the oven. Sift together flour, baking powder, and cinnamon into a large bowl and set aside. Directions 1. Still extremely delicious! The reference to the “black cake” is because of the color. 8 1/2 ounces butter (unsalted, room temperature, divided), 2 teaspoon vanilla extract (or vanilla essence), 2 cups all-purpose flour (plus extra for dusting pan), 4 cups of mixed dry fruit (raisins, dry cherries, dry cranberries, currants, and finely chopped dates and prunes). Signup to receive new posts via email! With the introduction of food processors in the kitchen, soaking for months to soften the fruits is no longer required, in my humble opinion. If you believe the mixture needs more liquid, add more rum, or if you want to use less alcohol add 2 to 4 tablespoons of water. Many online recipes call for 8 eggs. No one had a precise recipe and none of the recipes I reviewed online mentioned that the pound of each fruit along with the entire bottle of rum and wine, called for in many recipes, were not used in its entirety. In Memory Of Karen Nicole Smith, 1972 - … (Nutrition information is calculated using an ingredient database and should be considered an estimate. I stand corrected my friends, I may have been too drunk with black cake to recall the facts of my childhood. •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) Once the fruit is soft, drain it well using a strainer and use as instructed in the recipe. 4. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won't recommend doing that! BLACK CAKE, CARIBBEAN RUM FRUIT CAKE, FRUIT CAKE, RUM CAKE, 2 sticks, room temperature (I used organic sweet cream salted butter), plus more for buttering pans, also known as burnt sugar, or more depending on the brand. Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. . Pour the batter into the prepared pan. Last year, I went to her home and made black cake for her with some of the soaked fruits. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Because of that bucket of fruits, I grew up thinking that soaking. Delicate almonds (and almond extract), warm allspice, and smoky-sweet molasses inform this Jamaican fruit cake, which is always called "Black Cake," with a uniquely Jamaican sensibility. Add the flour-baking powder-cinnamon mixture gradually to the wet ingredients and mix gently but thoroughly to incorporate. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. 2. Vallery Lomas' fruitcake is tender and moist, thanks to her technique of re-saturating the dried fruit and a copious amount of rum. add to the creamed butter and sugar. It was at that moment, I knew what it felt like to be utterly inebriated. 11. The rum elevates it to a level that makes you giddy with happiness. There are, of course, other rum cakes that are Caribbean or Jamaican style ( or inspired ) . Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink. •Parchment paper–to line tins •Cakes baked in parchment paper lined tins are easier to remove and serve. In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment! Put all of the dried fruit and the stem ginger in a bowl, then pour over the rum and port. The color of the cake darkens as more of the rum and wine mixture is poured on…. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). I found this amount easier to manage. Most of the best bakers I spoke to in Trinidad uses 12. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). Mix dry ingredients into wet ingredient and stir well to combine. After the third half-cup, … 7. Add chopped nuts. Cream butter and sugar, then add eggs, one at a time, beating well after each. wonder Trinidad was named the happiest country in the world. Stir, cover and leave to soak for at least 24 hours, or up to 1 month. Her black cakes would be the benchmark for all the other cakes I would consume in the future. Pour whisked eggs into the creamed mixture in a very slow and steady stream until combined. All depends on the thickness of the cake and the size of the pans used. It was aunty Lach’s black cake that I grew up on. This recipe will also make approx. STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. Turn the pan over the sink and tap it to remove the excess flour. Add baking powder and salt. If soaking for months intensifies the flavor of the rum, come eating time, it really doesn’t matter to me. Rub it well all around the insides of the pan, sprinkle with flour, and swirl the pan to coat it with flour. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. I halved the original one (1) pound recipe, to make only two not four cakes. Combine flour, baking powder and salt; fold into fruit mixture. Wishing you a Merry Christmas and Fabulous New Year! Remove cakes from the oven. cup Demerara sugar 6 eggs (room temperature) 2 teaspoon vanilla extract Cover tightly and steam for at least 4 hours. In either case, the result is a dense and moist cake. If it falls, you need to add ½ cup, or more flour, to the batter. sour cream, powdered sugar, vanilla, vegetable oil, rum, yellow cake mix and 5 more. Mix remaining rum … You may continue to add more wine or rum to your liking. Use a spatula to scrape all the mixture from the bowl. •Glass or plastic container to soak fruits, if you plan to do this ahead. The decision is yo. Try it for yourself and see! You can double or quadruple the soaked fruits part if you plan to make numerous cakes! Immediately place pans on the middle rack in the oven and bake until a toothpick or skewer, inserted in the cake, comes out clean, about 45-70 minutes. coarse consistency. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). •Fruits soaked longer result in a moister cake! Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy. Even the non-alcohol drinker (a sip makes me drunk) like me makes an exception or two over the holidays and it’s not uncommon to have a slice for breakfast at work and a piece immediately upon returning home from a long, arduous day at work. If you wish for a cakey texture, reduce amount of fruit used. Feel free to make it whatever height and width you like–varying the pans that you use. One cousin does not add baking powder and the result is soft, almost pudding-like. 1. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). Each household and Caribbean island has its own version, but this basic recipe is easy enough to make and use as a template to add more fruit, flavored rum, or additional spices like nutmeg. Keep stirring until incorporated. I personally like using springform pans and line the bottom with parchment paper. Cupcakes took 45 minutes in my oven. I couldn’t tell the difference! ), cream butter and sugar until pale and fluffy, about 5-10 minutes. When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. Add fruits and nuts, and then lime rind. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). You may continue to add more wine or rum to your liking. Beyond the spices and rum, brandy and fruit, the most salient ingredients in Black Cake are sacrifice and patience. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won’t recommend doing that! The rum elevates it to a level that makes you giddy with happiness. Preheat the oven to 150°C, fan … Add remaining dried fruits and stir. At the end of the 10 minutes, carefully and quickly invert the pan, removing the cake. No. I wouldn’t be surprised if they are still there under the sink back home, all dusty and connected by cobwebs, waiting for their moment to shine. Remove cake from oven. You will need to employ your sense of sight and smell to ensure that it does not burn or, 13. Makes 1-2 cakes (depending on whether you like it thick or thin), ½ lb butter (2 sticks), room temperature (I used organic sweet cream salted butter), plus more for buttering pans, 1 cup red rum (I use Fernandez black label), 2 ½ tablespoons browning (also known as burnt sugar) (may need more depending on the brand), •8 inch pan (I used a 9 inch in some of the pics here which resulted in a thinner cake) or, •Food processor or blender to macerate fruits (or old fashioned food mill), •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar). Puncture each cake several times with skewer. Taste, and if a sharper taste of liquor is required, add some brandy, wine, liqueur or rum to taste. Scrape batter into … And well “rum cake” because, well it's soaked in rum. I personally don’t like to collapse and sprawl out on my sofa, bed or desk after eating one slice of cake. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. Add flour 1 cup at a time (sift flour). I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. Christmas cake, black cake, wedding cake, or great cake are all names used to describe this famous Caribbean dessert that is made with aged rum-soaked fruits. If at any time you see that it's beginning to dry out, add more wine mixture over cake. for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. Let the cake continue to cool completely on the wire rack. STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. I don't enjoy eating huge chunks of fruits! Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. Remove pan from oven and let cool on a wire rack in the pan for 10 minutes. Immediately place pans on the middle rack in the oven and bake until cakes separates from the sides of the pan or until a toothpick or skewer comes out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans. Stir in the rum and vanilla. It will make about 2 cups. In a large, air-tight container combine the prunes, raisins, currants, cherries, and citrus peel, all of the brandy, and 3 cups of the rum. By hand, add 1/3 of the flour mixture, then add orange … Pour batter into a well greased and heavily lined baking tin or cake basin. The Caribbean-rum-fruit-cake that trumps all other cakes. She did ‘buff me up’ for saying that about her and said that she baked cakes all the time! I trim the excess paper around tin.). Cover the jar, shake it and let the fruit sit … For fruits soaked up to a year, measure 2 pounds (no liquid) and you only need to pulse about 15-20 times. Bake for 90 minutes or until an inserted skewer or knife comes out clean. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum … I was ordered to not touch, open or smell the contents. This is a super easy recipe and perfect with a cup of tea to celebrate the holidays! •Food processor or blender to macerate fruits (or old fashioned food mill) Pour 4 tablespoons of rum over the fruit. The mixture will look curdled but that's okay as it will change texture once all the ingredients are in. About Caribbean rum cake. Mix well and leave to rest overnight or for a minimum of 8 hours, covered, mixing once or twice. To make liquor-soaked dry fruit you need: Soak the fruits by placing them in a non-reactive bowl with the rum or wine. Spritz a 10- to 12-cup Bundt pan with cooking spray. •Large mixing bowl (if using hand mixer) 5. *Food scale to weigh fruits. No wonder Trinidad was named the happiest country in the world. This cake was soaked slightly. Results for 'rum cake' at CaribbeanPot.com - The Best Caribbean Recipes Online by Chef & Gourmand Award Winning Cookbook Author, Chris De La Rosa. No more doubts, averaging, trial and error methods. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Do not over mix or beat the batter. Because of that bucket of fruits, I grew up thinking that soaking –for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. “Fruit cake” since we use so many types of dried fruits. ), cream. Invert the cake onto a serving plate. Allow to sit for five minutes. Important-place a wooden spoon upright in the middle of the batter. The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. It will make about 2 cups. Pour eggs into the creamed mixture in a very slow and steady stream until combined. 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. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. This is not your regular cake. Get easy-to-follow, delicious recipes delivered right to your inbox. No wonder Trinidad was once named the happiest country in the world. I don’t enjoy eating huge chunks of fruits!). ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Traditional British Christmas Cake Recipe, 20 Festive Thanksgiving Cakes to Serve on Turkey Day, Coffee Cake With Brown Sugar and Cinnamon Streusel Topping. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. I translated her “average” measurement and suggestions into the best recipe I could create. Scrape into pans. Lift the pan a little and let it drop back to the surface about 2 to 3 times to remove any bubbles in the batter. If at any time you see that it’s beginning to dry out, add more wine mixture over cake. Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Crack eggs into a bowl. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it's finished baking. •The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved. It should yield about 2 1/2 cups of macerated fruit. Two will result in thin cakes–one thicker. If using a standing mixer, mix for 5 to 6 minutes. Add only a pinch if you insist–you don’t want to overpower the fruit flavor. •Glass or plastic container to soak fruits, if you plan to do this ahead. I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. I am here to eliminate all the vagaries once and for all. ), Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. *Rubber spatula for scraping down batter and smoothing *Rubber spatula for scraping down batter and smoothing, 1. If you’ve ever traveled to the Caribbean, you’ve probably come across a slice of rum cake during your trip. Popularly known as "black cake" but sometimes can be called fruit cake or rum cake. •Mixed essence is a combination of vanilla and almond extracts–which we are already using in it’s purest form! In a large bowl, combine cake mix and pudding mix. As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! A Jamaican Christmas isn't complete without our fruit cake. I couldn’t tell the difference! In a large bowl, cream together the butter and sugar until light and fluffy. Using an electric beater or fork, whisk, 6. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! Beat in eggs, then add … Add the rum-soaked fruits to the egg-butter-sugar mixture and stir to fully incorporate. Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. If working by hand, mix for up to 20 minutes. “Use a ‘pong’ (pound) of everything and just average the odder ingredients”, they recommend. … In a medium bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed. Enjoy in moderation and for your own sake, DON'T eat black cake and drive!! Pour whisked eggs into the bowl with the creamed butter and sugar mixture and stir gently using a rubber spatula. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Cream butter and sugar until the mixture reaches a pale cream color. I don’t recall her baking black cakes, because her best friends did that for her(Aunty Lach was one), but those jars held their presence for my entire childhood. Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). None ever lived up to hers, until now. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. You can choose any combination of fruit that you'd like, but a more varied fruit mixture adds a lot of different flavors and textures.

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