Line the bottom of the pan only with a cut-out piece of parchment paper. 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. Prick surface a hundred times with a fork (gently, please.) 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. I was ordered to not touch, open or smell the contents. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. I trim the excess paper around tin.). This recipe will also make approx. If you wish for a cakey texture, reduce amount of fruit used. There are, of course, other rum cakes that are Caribbean or Jamaican style ( or inspired ) . If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. It will make about 2 cups. Beat in eggs, then add … Add fruits and nuts, and then lime rind. 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. Remove cakes from the oven. 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. Mix the dried cherries, prunes, raisins, candied orange peel, and currants in a jar. This recipe will also make approx. Taste, and if a sharper taste of liquor is required, add some brandy, wine, liqueur or rum to taste. It was aunty Lach’s black cake that I grew up on. 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!. 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). Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." In Memory Of Karen Nicole Smith, 1972 - … What makes it so special, so beloved? You may continue to add more wine or rum to your liking. Pour batter into one or two prepared 8 inch round baking pans(or pans lined with parchment paper). Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1). 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! 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. Combine flour, baking powder and salt; fold into fruit mixture. 11. This cake was soaked slightly. •The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved. Remove pan from oven and let cool on a wire rack in the pan for 10 minutes. Puncture each cake several times with skewer. You may continue to add more wine or rum to your liking. If you’ve ever traveled to the Caribbean, you’ve probably come across a slice of rum cake during your trip. I did all the testing and retesting for you. If using a standing mixer, mix for 5 to 6 minutes. The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. Tamarind Chutney for Doubles and Aloo Pie, Mummy’s Easy, Cheesy, Caribbean “Scalloped” Potatoes. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) Results for 'rum cake' at CaribbeanPot.com - The Best Caribbean Recipes Online by Chef & Gourmand Award Winning Cookbook Author, Chris De La Rosa. 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. 1. Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink. The decision is yo. No wonder Trinidad was named the happiest country in the world. Many online recipes call for 8 eggs. I translated her “average” measurement and suggestions into the best recipe I could create. This is a simple recipe and in no way daunting. •Glass or plastic container to soak fruits, if you plan to do this ahead. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Use a spatula to scrape all the mixture from the bowl. In a large bowl, combine cake mix and pudding mix. Once the fruit is soft, drain it well using a strainer and use as instructed in the recipe. ), 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 am here to eliminate all the vagaries once and for all. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Crack eggs into a bowl. As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. 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. Pour eggs into the creamed mixture in a very slow and steady stream until combined. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Set aside. Keep stirring until incorporated. Try it for yourself and see! Last year, I went to her home and made black cake for her with some of the soaked fruits. No more doubts, averaging, trial and error methods. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. About Caribbean rum cake. Her black cakes would be the benchmark for all the other cakes I would consume in the future. Add vanilla extract or essence to the eggs and continue to whisk until well incorporated, for about one minute. Enjoy in moderation and for your own sake, DON'T eat black cake and drive!! cup Demerara sugar 6 eggs (room temperature) 2 teaspoon vanilla extract Pour the batter into the prepared pan. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy. 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. Turn the pan over the sink and tap it to remove the excess flour. The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake. Do not over mix or beat the batter. The rum elevates it to a level that makes you giddy with happiness. No one fruit cake is equal and the texture may differ depending on whose making it. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Invert the cake onto a serving plate. No wonder Trinidad was once named the happiest country in the world. Popularly known as "black cake" but sometimes can be called fruit cake or rum cake. Stir in the rum and vanilla. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. Signup to receive new posts via email! Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. The color of the cake darkens as more of the rum and wine mixture is poured on…. 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. Scrape into pans. I don’t enjoy eating huge chunks of fruits!). Add only a pinch if you insist–you don’t want to overpower the fruit flavor. Caribbean Rum Cake. Pour batter into a well greased and heavily lined baking tin or cake basin. A Jamaican Christmas isn't complete without our fruit cake. Directions 1. Add chopped nuts. Bake for 90 minutes or until an inserted skewer or knife comes out clean. Because of that bucket of fruits, I grew up thinking that soaking. Check our tip section on how to make your rum-soaked fruit mixture. Cupcakes took 45 minutes in my oven. “Fruit cake” since we use so many types of dried fruits. 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. 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. 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. Stir, cover and leave to soak for at least 24 hours, or up to 1 month. . Enjoy in moderation and for your own sake, DON’T eat black cake and drive!! Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. 2. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. *Food scale to weigh fruits. If they aren't covered with rum, or if your fruits are on the dry side, add the additional tablespoon. Recipe i could create with parchment paper a pinch if you plan to do this.... Drive! cake” since we use so many types of dried fruits fan … Caribbean cake... Not add baking powder gradually add to creamed mixture ( on level 1 ) pound,! Dry fruit you need: soak the fruits by placing them in a brisk, clockwise whipping! 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