BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)
This beloved rum soaked fruit cake is rich, perfectly spiced, and decadent. You'll find yourself having a little piece each day until it's gone!
Provided by Alica
Time 1h30m
Number Of Ingredients 27
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.
JAMAICAN BLACK CAKE
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.
BLACK CAKE
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
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 RECIPE BY TASTY
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
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
CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)
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
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.
TRINIDAD BLACK CAKE
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
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
GRENADIAN SPICE CAKE
I used a tube or bundt pan and served it with a spiced whipped cream. I also added a bit more lime zest. Make sure to test for doneness at around 50 minutes depending on what pan you use. Just want to add a note. This is a dense cake . The flour is SIFTED into the measuring cup for each cup and not measured first then sifted.
Provided by wicked cook 46
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Sift together the flour, baking powder and salt, set aside.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
- Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Nutrition Facts : Calories 669, Fat 34.5, SaturatedFat 20.8, Cholesterol 189.9, Sodium 128.8, Carbohydrate 83.4, Fiber 1.3, Sugar 50.4, Protein 8.5
GRENADIAN SPICE CAKE
This recipe hails from Grenada-and would be a grand finishing touch to your favorite Caribbean or spicy meal. Dust with confectioners' sugar and serve with fresh fruits of the season.
Provided by MARBALET
Categories Caribbean Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together the flour, baking powder and salt, set aside.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
- Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 88.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.4 g, Sodium 63.5 mg, Sugar 25.7 g
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