Black Fruit Cake Recipes

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JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

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.

TRINIDAD BLACK CAKE RECIPE BY TASTY



Trinidad Black Cake Recipe by Tasty image

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Provided by Rie McClenny

Categories     Desserts

Yield 8 slices

Number Of Ingredients 25

2 cups seedless raisin
1 cup dried currant
1 cup prune, pitted
1 cup dried cherry
1 ½ cups cherry brandy
1 ½ cups dark rum
1 cinnamon stick
1 star anise
¼ cup candied citrus peel, mixed
¼ cup sugar
2 tablespoons water
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground allspice
2 teaspoons baking powder
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
6 large eggs
½ teaspoon vanilla extract
½ teaspoon angostura bitters
½ cup sliced almond
½ cup cherry brandy
½ cup dark rum
¼ cup dry sherry

Steps:

  • Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.
  • About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.
  • Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.
  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.
  • Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.
  • In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.
  • With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
  • Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn't harden.
  • Transfer the batter to the prepared baking pan(s).
  • Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.
  • Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.
  • You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.
  • Brush with more of the soaking liquid before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 981 calories, Carbohydrate 114 grams, Fat 32 grams, Fiber 5 grams, Protein 13 grams, Sugar 70 grams

RICH DARK FRUITCAKE



Rich Dark Fruitcake image

This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.

Provided by Carol

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 6h

Yield 40

Number Of Ingredients 24

6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee

Steps:

  • Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  • Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  • Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  • Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  • Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  • Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g

TRINIDAD BLACK CAKE



Trinidad Black Cake image

This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there, the better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is the minimum time required for the fruit to soak.

Provided by Roxanne J.R.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time P14DT10h50m

Yield 16

Number Of Ingredients 13

3 cups raisins
2 cups currants
1 cup prunes
⅔ cup candied mixed peel
1 ¼ cups cherry brandy
½ cup dark brown sugar
6 tablespoons dark rum
1 teaspoon mixed spice
2 cups butter, softened
1 ¾ cups dark brown sugar
10 eggs
4 cups self-rising flour, sifted
1 teaspoon vanilla extract

Steps:

  • Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
  • Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  • Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
  • Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
  • Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
  • Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

Nutrition Facts : Calories 727.8 calories, Carbohydrate 109.7 g, Cholesterol 177.3 mg, Fat 26.7 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 15.6 g, Sodium 618.3 mg, Sugar 69.4 g

GUYANA BLACK CAKE



Guyana Black Cake image

Make and share this Guyana Black Cake recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 2h20m

Yield 2 CAKE, 2 serving(s)

Number Of Ingredients 19

1 lb raisins
1/2 lb currants
1/4 lb prune
1 cup rum
1 1/2 lbs brown sugar, packed (3 1/4 cups)
1/2 lb butter
6 eggs, beaten
1/2 lb flour (2 cups)
1/2 teaspoon baking powder
1 teaspoon mixed spice (nutmeg, cinnamon, cloves, allspice)
1/4 lb mixed peel
1/4 lb chopped nuts (optional)
2 egg whites
1/2 lb ground almonds (2 cups)
1/2 lb icing sugar (confectioner's, 2 cups)
1/2 teaspoon almond essence (extract)
2 egg whites
1 lb icing sugar (confectioner's, 4 cups)
1 lemon, juice of

Steps:

  • FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer.
  • TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool.
  • Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired.
  • Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts.
  • Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours.
  • Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days.
  • FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste.
  • Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing.
  • FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks.
  • Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried.
  • Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme.
  • Caribbean Cuisine....Betty "K".

Nutrition Facts : Calories 6157.1, Fat 167.7, SaturatedFat 67.8, Cholesterol 878.5, Sodium 1241.8, Carbohydrate 1087.6, Fiber 39.2, Sugar 900.9, Protein 76.4

BLACK CAKE



Black Cake image

Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.

Provided by Julia Moskin

Categories     cakes, dessert

Time 4h

Yield 3 or 4 cakes, about 4 dozen servings

Number Of Ingredients 19

1 pound prunes
1 pound dark raisins
1/2 pound golden raisins
1 pound currants
1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries
1/4 pound mixed candied citrus peel
2 cups dark rum; more for brushing cake
1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
1/4 pound blanched almonds
1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter
4 sticks (1 pound) butter; more for buttering pans
1 pound (about 2 1/2 cups) light or dark brown sugar
10 eggs
Zest of 2 limes
2 teaspoons vanilla extract
1/2 teaspoon Angostura bitters
4 cups (1 pound) all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon

Steps:

  • At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
  • When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
  • If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
  • Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
  • In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
  • Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
  • While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams

TRINIDAD BLACK CAKE



Trinidad Black Cake image

The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! However, it's of course not active working time ;-) and the cake is not difficult to make at all, so don't let the length of the instructions scare you! The most tedious part is chopping the fruit - try to resist to urge to use a food processor, as chopping by hand will give you the best results. Have a glass of wine, listen to your favourite music and make a night of it! If, however, you do give in to temptation, be very careful not to process the fruit into a sticky mass: you want finely chopped, not jam! Serve this wonderful cake in thin slivers with a dollop of whipped cream.

Provided by stormylee

Categories     Dessert

Time 5h

Yield 1 cake, 20 serving(s)

Number Of Ingredients 18

1/2 lb currants
1/2 lb raisins
1/2 lb prune
1/2 lb dried fig
1 (8 ounce) jar maraschino cherries, drained
1/4 lb mixed peel
2 ounces almonds, finely chopped
1 1/4 cups dark rum
1 teaspoon vanilla
1/2 teaspoon ground cloves
6 ounces brown sugar
1/4 cup boiling water
1 teaspoon lime peel, grated
2 cups flour
2 teaspoons baking powder
1/2 lb butter
1 1/8 cups sugar
5 eggs

Steps:

  • To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
  • Combine in a large bowl with mixed peel and almonds.
  • Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
  • Stir to combine.
  • Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
  • Prepare the caramelised sugar on the day you intend to bake the cake.
  • Put brown sugar in a heavy pot.
  • Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
  • Do not burn!
  • When sugar has turned dark, remove pot from heat and gradually stir in hot water.
  • Mix well.
  • Let the mixture cool.
  • Final cooking: Preheat oven to 120 C (250 F).
  • Line a round cake tin with buttered parchment paper.
  • Stir lime peel and caramelised sugar into the fruit mixture.
  • Set aside.
  • Sift together flour and baking powder.
  • Set aside.
  • Cream together butter and sugar until light and fluffy.
  • Add eggs, one at a time, mixing until blended.
  • Add the flour mixture, stir to combine.
  • Add the fruit mixture, stir to combine.
  • Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
  • Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
  • Cake should shrink from the sides of the pan.
  • Cool cake in the tin for 24 hours before removing.
  • Let the cake ripen for some time before serving.
  • Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.

Nutrition Facts : Calories 396.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 77.3, Sodium 136.6, Carbohydrate 62.6, Fiber 3.6, Sugar 45.2, Protein 4.9

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From classicbakes.com


BLACK FRUITCAKE - DAVID LEBOVITZ
To make the cake, preheat the oven to 300ºF (150ºC.) Butter an 8 1/2- to 9-inch (23cm) loaf pan. For extra insurance, you can line the bottom of the pan with parchment paper. Whisk together …
From davidlebovitz.com


BLACK FRUIT CAKE - BELIZE POULTRY ASSOCIATION
Ingredients: 2lb flour1lb butter3lb brown sugar(set 1lb of sugar aside for stewing fruit)1pt. stout1/2 pt. caramel colouring1 qt. rum1lb raisins1lb currants1lb citron1lb dates1lb cherries1lb mixed peel1lb pecans/walnuts8 eggs1tsp. baking powder1tsp allspice1tsp nutmeg Directions: The fruits will need to be soaked in rum and sugar at least 7 days before making cake. Put aside a little …
From belizepoultry.com


BLACK CAKE RECIPE - GO BARBADOS
Combine fruit with wine, rum, falurnum, Guiness and spices. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. Heat oven to 250 degrees F. and line 3 …
From gobarbados.org


HOW TO BAKE A TRINI BLACK (FRUIT) CAKE | FOODIE NATION
In Trinidad and Tobago, Black (Fruit) Cake is THE dessert of the Christmas season:Yield: 1 (9 Inch) CakeINGREDIENTS¼ Cup Prunes, deseeded¼ Cup Cherries¼ Cup ...
From youtube.com


GUYANESE BLACK CAKE - METEMGEE
Sift together flour, baking powder, ground cinnamon, ground cloves, ground nutmeg. Add flour to the batter one cup at a time and incorporating the flour into the batter using a figure 8 motion. …
From metemgee.com


CARIBBEAN BLACK CAKE RECIPE | DELICIOUS. MAGAZINE
Put the dried fruit and citrus peel in a large bowl, then pour over the rum, cherry brandy and Angostura bitters. Cover with cling film, then set aside in a cool, dark place to soak for 24 …
From deliciousmagazine.co.uk


BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE) - ALICA'S PEPPERPOT
Blend well. Of the macerated fruit mixture, add 1 ½ 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 …
From alicaspepperpot.com


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