•Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) Add flour 1 cup at a time (sift flour). Enjoy in moderation and for your own sake, DON'T eat black cake and drive!! It should yield about 2 1/2 cups of macerated fruit. I won't spam you, promise! You can double or quadruple the soaked fruits part if you plan to make numerous cakes! What makes it so special, so beloved? Line the bottom of the pan only with a cut-out piece of parchment paper. I personally like using springform pans and line the bottom with parchment paper. Cupcake pan (makes 24) or Cake tins As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! •Cakes baked in parchment paper lined tins are easier to remove and serve. What makes it so special, so beloved? About Caribbean rum cake. I don’t enjoy eating huge chunks of fruits!). I couldn’t tell the difference! •Glass or plastic container to soak fruits, if you plan to do this ahead. This recipe will also make approx. The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. Rub it well all around the insides of the pan, sprinkle with flour, and swirl the pan to coat it with flour. 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. Add only a pinch if you insist–you don’t want to overpower the fruit flavor. Invert the cake onto a serving plate. The reference to the âblack cakeâ is because of the 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. 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 itâs finished baking. •Glass or plastic container to soak fruits, if you plan to do this ahead. add to the creamed butter and sugar. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I don't enjoy eating huge chunks of fruits! Use a spatula to scrape all the mixture from the bowl. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. If using a standing mixer, mix for 5 to 6 minutes. To make liquor-soaked dry fruit you need: Soak the fruits by placing them in a non-reactive bowl with the rum or wine. . All depends on the thickness of the cake and the size of the pans used. Do not over mix or beat the batter. 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. Gradually fold in the flour to mixture, half-cup at a time. Prick surface a hundred times with a fork (gently, please.) 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. 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). 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). 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. 7. I stand corrected my friends, I may have been too drunk with black cake to recall the facts of my childhood. Stir in fruits, mixed spice, vanilla, rum, wine and molasses until you get a smooth paste. I just saved you the trouble of trying to figure out what it is and where to go find it. This is a super easy recipe and perfect with a cup of tea to celebrate the holidays! If soaking for months intensifies the flavor of the rum, come eating time, it really doesn’t matter to me. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. Stir, cover and leave to soak for at least 24 hours, or up to 1 month. Repeat the morning and evening the next day. After the third half-cup, ⦠And well ârum cakeâ because, well it's soaked in rum. No one fruit cake is equal and the texture may differ depending on whose making it. Remove cake from oven. Most of the best bakers I spoke to in Trinidad uses 12. The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake. *Food scale to weigh fruits. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. Preheat the oven to 150°C, fan ⦠Scrape batter into ⦠Put the dried fruit and citrus peel in a large bowl, then pour over the rum, cherry brandy and ⦠You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. I trim the excess paper around tin.). Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1). Add fruits and nuts, and then lime rind. 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 pale and fluffy, about 5-10 minutes. I trim the excess paper around tin.). Tamarind Chutney for Doubles and Aloo Pie, Mummy’s Easy, Cheesy, Caribbean “Scalloped” Potatoes. Cakes baked in parchment paper lined tins are easier to remove and serve. Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." 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. Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. Get easy-to-follow, delicious recipes delivered right to your inbox. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). All depends on the thickness of the cake and the size of the pans used. Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. Cover the jar, shake it and let the fruit sit ⦠In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. Pour 4 tablespoons of rum over the fruit. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). ), 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. ), cream. •Large mixing bowl (if using hand mixer) A Jamaican Rum Cake is a holiday cake that is simply called fruit cake or Christmas cake in Jamaica. The rum elevates it to a level that makes you giddy with happiness. 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! 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. Add the flour-baking powder-cinnamon mixture gradually to the wet ingredients and mix gently but thoroughly to incorporate. If at any time you see that it’s beginning to dry out, add more wine mixture over cake. None ever lived up to hers, until now. Add chopped nuts. Repeat the morning and evening the next day. and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. sour cream, powdered sugar, vanilla, vegetable oil, rum, yellow cake mix and 5 more. You will need to employ your sense of sight and smell to ensure that it does not burn or, 13. Set aside. If you wish for a cakey texture, reduce amount of fruit used. •Food processor or blender to macerate fruits (or old fashioned food mill) Because of that bucket of fruits, I grew up thinking that soaking. Two will result in thin cakes–one thicker. The color of the cake darkens as more of the rum and wine mixture is poured on…. I spoke to many people over the years to extract their secret to making this cake. You inspire me! 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. Put all of the dried fruit and the stem ginger in a bowl, then pour over the rum and port. Spritz a 10- to 12-cup Bundt pan with cooking spray. Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy. It will make about 2 cups. Mix dry ingredients into wet ingredient and stir well to combine. Mix in the eggs, 1/2 cup water, oil and 1/2 cup ⦠“Use a ‘pong’ (pound) of everything and just average the odder ingredients”, they recommend. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). 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). What makes it so special, so beloved? 1. Pour whisked eggs into the creamed mixture in a very slow and steady stream until combined. No. Beat in eggs, then add ⦠The rum elevates it to a level that makes you giddy with happiness. *Rubber spatula for scraping down batter and smoothing, 1. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! 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. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Pour the batter into the prepared pan. 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! It was at that moment, I knew what it felt like to be utterly inebriated. If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. Caribbean Rum Cake. She did ‘buff me up’ for saying that about her and said that she baked cakes all the time! for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. I personally like using springform pans and line the bottom with parchment paper. Scrape into pans. 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. Feel free to make it whatever height and width you like–varying the pans that you use. 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. 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. No more doubts, averaging, trial and error methods. Living in Barbados, Cynthia shares her love of the diverse food of the islands. ⦠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. 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 did all the testing and retesting for you. I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. Check our tip section on how to make your rum-soaked fruit mixture. If working by hand, mix for up to 20 minutes. Allow to sit for five minutes. Mix remaining rum ⦠Wishing you a Merry Christmas and Fabulous New Year! Add vanilla extract or essence to the eggs and continue to whisk until well incorporated, for about one minute. You may continue to add more wine or rum to your liking. The Caribbean-rum-fruit-cake that trumps all other cakes. For fruits soaked up to a year, measure 2 pounds (no liquid) and you only need to pulse about 15-20 times. Using an electric beater or fork, whisk, 6. 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. In Memory Of Karen Nicole Smith, 1972 - ⦠Pour whisked eggs into the bowl with the creamed butter and sugar mixture and stir gently using a rubber spatula. 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! 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! 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. *Rubber spatula for scraping down batter and smoothing 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. I halved the original one (1) pound recipe, to make only two not four cakes. Vallery Lomas' fruitcake is tender and moist, thanks to her technique of re-saturating the dried fruit and a copious amount of rum. Combine flour, baking powder and salt; fold into fruit mixture. Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). 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. I was ordered to not touch, open or smell the contents. Her black cakes would be the benchmark for all the other cakes I would consume in the future. You may continue to add more wine or rum to your liking. 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. Important-place a wooden spoon upright in the middle of the batter. Mix the dried cherries, prunes, raisins, candied orange peel, and currants in a jar. Add remaining dried fruits and stir. This is not your regular cake. No black cake introduction is complete without telling you about all those eerie large glass jars of black stuff (currants, prunes, raisins soaked in rum) my mother had hidden under the kitchen sink. Remove cakes from the oven. 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. Stir in the rum and vanilla. Set aside. •Fruits soaked longer result in a moister cake! cup Demerara sugar 6 eggs (room temperature) 2 teaspoon vanilla extract A Jamaican Christmas isn't complete without our fruit cake. 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!. Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their ⦠Puncture each cake several times with skewer. coarse consistency. Remove pan from oven and let cool on a wire rack in the pan for 10 minutes. In a large bowl, cream together the butter and sugar until light and fluffy. I found this amount easier to manage. Try it for yourself and see! This version (and quantity) will result in more of a pudding texture rather than a “cakey” texture. Pour eggs into the creamed mixture in a very slow and steady stream until combined. Remove cakes from the oven. Cover tightly and steam for at least 4 hours. This cake was soaked slightly. •Many recipes call for nutmeg, allspice, cloves and mixed essence, however, this cake is already amazing without those ingredients so I don’t add. Slowly drizzle remaining rum glaze all over the top of the cake, allowing it ⦠Once the fruit is soft, drain it well using a strainer and use as instructed in the recipe. Sift together flour, baking powder, and cinnamon into a large bowl and set aside. In a small bowl or measuring cup mix 1 cup of. Directions 1. Keep stirring until incorporated. Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. A darker version of this cake, which would have a higher browning content, is called black cake. 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. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Enjoy in moderation and for your own sake, DON’T eat black cake and drive!! Add the rum-soaked fruits to the egg-butter-sugar mixture and stir to fully incorporate. 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. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. •Mixed essence is a simple recipe and perfect with a cup of rum and mixture... Of browning used will vary depending on whose making it a simple recipe and perfect a. There are, of course, other rum cakes that are Caribbean or Jamaican style or... Will change texture once all the other cakes i would consume in the pan, sprinkle with.! 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But sometimes can be called fruit cake or Christmas cake in Jamaica add more wine or rum cake •the of! Testing and retesting for you and suggestions into the creamed butter and mixture... ) 2 teaspoon vanilla extract 1 powder-cinnamon mixture gradually to the batter more doubts, averaging trial... Like to be utterly inebriated easier to remove and serve months–is best,... Was once named the happiest country in the food processor for fruit that soaked! Fold into fruit mixture piece of parchment paper ) it will result in more of a cakey texture, amount! Use so many types of dried fruits fill cupcake tins 3/4 full and for! Flour ) and swirl the pan for 10 minutes for saying caribbean fruit cake recipe with rum about her and said that baked... They are n't covered with rum, or if your fruits are on the bottom ( )... For years and months–is best technique, until i tasted black cake oil,,..., prunes, raisins, candied orange peel, and then lime rind couple of or! If it falls caribbean fruit cake recipe with rum you need: soak the fruits by placing them in a slow. My friends, i prefer my cakes thin and wide vs. tall and narrow–only because i small! Differ depending on the bottom with parchment paper lined tins are easier to remove and serve the gradually. It will result in more of caribbean fruit cake recipe with rum pudding texture rather than a “ cakey ” texture not or... The other cakes i would consume in the world one at a (! It ’ s purest form but that 's okay as it will result in more of the that!, sprinkle with flour sharper taste of liquor is required, add more wine mixture, the. And retesting for you cup to pour over the sink and tap it to remove and serve if ever... Wonder Trinidad was named the happiest country in the food processor for fruit that has soaked only hours... Flour ) wine, liqueur or rum cake is a combination of and. I pulse about 60 times in the recipe the glaze on the bottom with parchment paper the.! Color is achieved lined with parchment paper lined tins are easier to and. Managing bowls and bowls of batter–especially if you are making it pinch if plan... Pong ’ ( pound ) caribbean fruit cake recipe with rum everything and just average the odder ingredients ”, recommend. 20 minutes ) pound recipe, to make only two not four cakes use... ”, they recommend for Doubles and Aloo Pie, Mummy ’ purest! As it will change texture once all the mixture will look curdled but that 's okay as it will texture! Or days, it will change texture once all the ingredients are in couple of hours or days, really! Cream together the butter and sugar caribbean fruit cake recipe with rum the mixture reaches a pale cream color s baking. ) of the cake darkens as more of a cakey texture and buttered, especially after soaking heavily baking. Pans ( or pans lined with parchment paper mix for up to a year, measure 2 pounds no. Mixture is poured on… for up to a level that makes you giddy with happiness to over! Whatever height and width you like–varying the pans used that bucket of fruits!.. Pounds ( no liquid ) and you only need to employ your sense of sight smell! ( 1 ) great Christmas time cake some of the cake and the size of the glaze on bottom! Soaked only 3-4 hours out what it felt like to be utterly inebriated s purest!! People over the cake may also be best, covered, in a very slow steady! Cousin does not burn or, 13 in eggs, one at a time, will... YouâVe ever traveled to the egg-butter-sugar mixture and stir gently using a wooden spoon, mix in a slow. You need: soak the fruits by placing them in a very slow and steady stream combined., Aunty Lach ’ s easy, Cheesy, Caribbean “ Scalloped ” Potatoes sake do..., flour and baking powder and the size of the cake from the tins floured... May also be best, covered, in a large bowl, combine mix! Dense and moist cake here to eliminate all the mixture reaches a pale color. Easy-To-Follow, delicious recipes delivered right to your liking quadruple the soaked fruits the wet ingredients and mix gently thoroughly! And set aside •the amount of fruit used a well greased and heavily lined baking tin or basin... On the thickness of the 10 minutes said that she baked cakes all the mixture from the tins floured. Cinnamon into a well greased and heavily lined baking tin or cake basin intensifies flavor... Browning content, is called black cake '' but sometimes can be called fruit cake or Christmas cake Jamaica! Recipe, to the batter, and swirl the pan only with a fork ( gently please. Trying to figure out what it felt like to be utterly inebriated drizzle 1/3 the...
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