Caribbean Christmas Black Cake Recipes

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CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)



Caribbean Christmas Cake (Known As Black Cake) image

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

1/2 lb butter, softened
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice
1/2 lb prune, chopped
1 lb raisins
1 lime, zest of, freshly grated
1 lemon, zest of

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.

CARIBBEAN BLACK CAKE CHRISTMAS CAKE



Caribbean Black Cake Christmas Cake image

Enjoy this recipe for festive Caribbean Christmas Cake made with aged rum-soaked fruits. It's also called black cake, wedding cake, and great cake.

Provided by Cynthia Nelson

Categories     Dessert     Cakes     Cake

Time 10h

Number Of Ingredients 8

8 1/2 ounces butter (unsalted, room temperature, divided)
1 cup Demerara sugar
6 eggs (room temperature)
2 teaspoon vanilla extract (or vanilla essence)
1/2 teaspoon ground cinnamon
2 teaspoon baking powder
2 cups all-purpose flour (plus extra for dusting pan)
4 cups of rum-soaked fruit

Steps:

  • Gather the ingredients for the rum-soaked fruit. Add the dried fruit to a medium non-reactive bowl. Pour the rum over the fruit and stir to combine. Set aside to soak for at least 8 hours or up to overnight, stirring occasionally over the soaking time.

Nutrition Facts : Calories 1104 kcal, Carbohydrate 145 g, Cholesterol 327 mg, Fiber 10 g, Protein 16 g, SaturatedFat 26 g, Sodium 321 mg, Sugar 91 g, Fat 46 g, ServingSize 1 10-inch cake (serves 5), UnsaturatedFat 0 g

BLACK CAKE



Black Cake image

A Caribbean Christmas meal isn't complete without a rum cake, says Brittney "Chef Stikxz" Williams, who teaches classes on the Food Network Kitchen app. In traditional recipes, the fruits are soaked in the liquor for months, but in this version, she soaks them for just two days. "It doesn't sacrifice any of the flavor," she says.

Provided by Food Network

Categories     dessert

Time 2h

Yield three 9-inch cakes

Number Of Ingredients 17

1 750-ml bottle plus 3/4 cup port wine
2 1/2 cups plus 3/4 cup white rum (such as Wray & Nephew)
1 pound pitted prunes
1 pound dried currants
1 pound raisins
1 pound maraschino cherries
4 sticks salted butter, plus more for the pans
1 1-pound box dark brown sugar
10 large eggs
1 pound (about 3 1/2 cups) all-purpose flour
2 1/2 tablespoons baking powder
1 tablespoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
2 tablespoons pure vanilla extract
2 1/2 tablespoons browning or molasses

Steps:

  • Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days.
  • Preheat the oven to 350˚ F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
  • Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
  • Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.

CARIBBEAN CHRISTMAS BLACK CAKE



CARIBBEAN CHRISTMAS BLACK CAKE image

Categories     Cake     Fruit     Dessert     Christmas

Yield 2 cakes

Number Of Ingredients 23

1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glacéd; minced
6 oz Lemon peel, glacéd; minced
6 oz Orange peel, glacéd; minced
3/4 litre Passover wine
-(Manischewitz is good)
3/4 litre Rum, dark
2 lb dark brown sugar
4 1/4 c cake flour
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 tb Vanilla
1 1/2 c Almond paste; if desired
-----------------------------------ICING-----------------------------------
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 tb Lemon juice
Dragees; for decoration

Steps:

  • In a large bowl, mix all the fruits thoroughly with the wine and the rum. Let the fruit sit covered at room temperature for 2 wks. In a heavy skillet combine 1 lb. brown sugar & 1 C. water. Bring to a boil over moderate heat, stirring until the sugar is dissolved & gently boil the syrup, swirling the skillet occasionally for a few mins or until it is reduced to 1 3/4 C. Let the syrup cool. Sift the flour, baking powder, cinnamon & nutmeg into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs 1 at a time. Beat in the vanilla, the flour mixture & 1 1/3 C. of the burnt sugar syrup. In another large bowl, combine well the flour & fruit mixture & divide the batter between 2 buttered & floured 10" spring form pans. Bake the cakes in the middle of a preheated 350 F oven for 2 hrs or until a toothpick inserted in the centers comes out with some crumbs adhering to it. Let the cakes cool in the pans on a rack, remove the sides & bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week. Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. ICING: Using an electric mixer, beat 4 C. of confectioners' sugar with the egg whites & lemon juice until the mixture will hold a soft peak. Beat in the remaining sugar & beat the icing until it will hold a stiff peak. Transfer 2 cups of the icing to a pastry bag fitted with a tip, spread the remaining icing on the tops & sides of the cakes with a long metal spatula & pipe the icing in the pastry bag onto the cakes. Arrange the drages on the cakes.

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

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