Jamaican Black Christmas Cake Recipe 395

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.

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.

JAMAICAN CHRISTMAS CAKE

Steps:

• Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
• Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
• Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
• Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
• Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
• When all liquid has evaporated let your fruits cool.
• Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
• Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
• Grease and line 2 eight inch baking pans with butter or nonstick spray
• Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
• Bake until done (approximately 45 mins)
• Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
• Leave cakes in pan to cool.

JAMAICAN BLACK CAKE

Steps:

• Place the dried fruit in a glass or ceramic bowl and cover with the Guinness stout, the muscatel or brandy and 1/4 cup of the rum. Cover and refrigerate for at least 3 days (and up to several weeks -- the preferred method). Check the mixture every other day: if the fruit has soaked up all the liquor, add another splash of rum or stout and stir.
• Preheat the oven to 350 degrees.
• Grind the fruit mixture to a mushy pulp in a blender or food processor. Measure out 2 cups of the mixture and set aside.
• In a mixing bowl, cream the butter and sugar. Beat in the eggs one at a time.
• Add the vanilla, nutmeg and burnt-sugar coloring; mix well
• In another bowl, sift together the flour and baking powder
• Add, alternately, the fruit mixture and dry ingredients to the batter, mixing until just incorporated after each addition. Do not beat.
• Pour the batter into a 9-by-1 1/2-inch deep round pan and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean.
• While the cake is still warm, splash the remaining 1/4 cup of rum over the top. Let cool. The finished cake is quite moist, almost like an English plum pudding. It is at its best when served a day or two after baking, and it will last for two weeks or more if kept in the refrigerator and occasionally topped up with rum.

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.

SHARON'S JAMAICAN FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
• Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

JAMAICAN CHRISTMAS CAKE

Steps:

• One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
• Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
• Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
• In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
• Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
• In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
• Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
• Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).

JAMAICAN BLACK CHRISTMAS CAKE RECIPE - (3.9/5)

Steps:

• Preparing Fruits for Baking: Wash fruit well. Soak fruits in 2 cups port wine and 2 cups rum for at least 4 weeks before baking. To bake the cake: Preheat oven to 350 degrees F. Grease a 10-inch baking tin with butter or margarine. Line the tin with wax paper. Mix butter and sugar until light and fluffy. Add eggs, one at a time, and continue beating until mixture is smooth. Add flour and baking powder and continue to mix. Blend in browning, vanilla, almond, nutmeg, allspice, and lemon juice. In a blender or processor, grind fruits and add to mixture. Add 1 cup rum and 1 cup wine and mix well. Place in oven. Cake is baked when a knife is inserted into center of cake and comes out clean. Check cake after an hour. This will make approximately 4 pounds of cake. If you're baking it weeks or months in advance, continue basting it periodically with wine.