Caribbean Christmas Cake Known As Black Cake Recipes

BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)

Steps:

• Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
• If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
• Preheat oven to 275 or 300 degrees F.
• Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
• Bring eggs and butter to room temperature.
• Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
• In a separate bowl, mix all dry ingredients. Set aside.
• In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
• Of the macerated fruit mixture, add 1 1/2 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 burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
• Pour batter into lined cake pans.
• Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.

CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)

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

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.

CARIBBEAN CHRISTMAS CAKE/ WEDDING CAKE

Steps:

• Day 1: Measure nuts, raisins, currants, citron peel into a large bowl.
• Drain cherries and reserve juice.
• Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture.
• Stir in brandy and soak over night.
• I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you.
• If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature.
• In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar.
• Cook uncovered until thickened, about 30 minutes.
• Stir frequently and make sure the heat isn't too high.
• When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam.
• This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake.
• In fact, I'd recommend that you do this step on the day of baking.
• Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper.
• Brown shopping bags do well or else you can use tin foil with dull side out.
• Grease the paper or foil well.
• Use whatever size pans you wish but leave an inch space at the top of the pan.
• Total weight is 11.5 lbs.
• Preheat oven to 275°F.
• Sift or stir the flour with the spices, salt and soda until well mixed.
• Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour.
• Set remaining 3 cups of flour aside.
• In a large measuring bowl, cream 2 1/4 cups of the sugar with butter.
• Beat in eggs one at a time.
• Stir in dry ingredients, alternating with pineapple mixture.
• Make 3 dry and two liquid additions, combining lightly after each addition.
• Pour over flour-coated fruits and nuts and mix until well combined.
• Turn into prepared pans and they can be filled to about one inch from the top.
• Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size.
• Put a shallow pan of water on a lower rack for added moisture if you'd like.
• Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean.
• Remove from oven and allow to cool in pan for 5 minutes.
• Remove from pan and peel off paper and then let it cool on a rack.
• When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice.
• Then wrap the cake in tin foil (leaving the cheesecloth on the cake).
• Freeze if not being used right away.
• Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it.
• Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze.
• By the time Christmas rolls around, you will have one moist and intoxicating cake!
• (You can just use fruit juice if you don't want the alcohol. I think pineapple juice is the best).
• You can decorate with an almond paste or icing of your choice or serve plain.