Jamaican Black Cake Christmas Rum Cake Recipes

JAMAICAN BLACK CAKE (CHRISTMAS RUM CAKE)

Steps:

• Make sure that your fruit mixture has been soaking for at least 3-4 days before adding to the cake mixture. If your fruits are whole, add the mix to the blender or food processor with the wine and rum and blend until they turn into a paste (adding the extra alcohol will help with this process). Mix in your Angostura bitters if desired. Set aside.
• Prepare two, 8-inch cake pans by greasing them with butter, as well as lining with parchment paper. Preheat the oven to 350°F (180°C).
• For the batter: In a medium bowl, combine the flour, baking powder, mixed spice, cinnamon and salt. Set aside.
• In a separate container, crack the eggs. Whisk in the lime juice. Set aside.
• Using a stand mixer or electric hand mixer, cream together your softened butter and brown sugar in a large bowl for about 5-10 minutes until light and fluffy.
• Slowly, add the egg to the butter mixture, beating with each addition. Scrape down the sides of the bowl as needed. Mix in the lime zest, vanilla, mixed essence, rose water to the wet ingredients, and continue to mix.
• Add in the macerated fruit mixture a little bit at a time, until combined.
• Gradually add the flour mixture to the wet ingredients and fold in using a spatula or wooden spoon. Stir in the browning a tablespoon at a time to achieve the desired colour (usually dark-brown).
• Evenly divide the batter into the prepared cake pans. To ensure that the cake remains moist when baking, add a roasting pan with water to the bottom rack of the oven. Place cakes on the racks right above, and bake for 70-80 minutes.
• Remove cakes from the oven once done (a toothpick or a knife inserted in the centre should come out clean), and let rest in pan for 5 minutes. Brush the tops of the cakes with a couple tablespoons of the mixture of wine and rum. Once cool enough to handle, remove cakes from pan and brush with remaining wine/rum mixture. Wait at least several hours before serving.