Jamaican Black Fruitcake Recipes

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JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

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.

SHARON'S JAMAICAN FRUIT CAKE



Sharon's Jamaican Fruit Cake image

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Provided by Sharon

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h50m

Yield 12

Number Of Ingredients 17

2 cups butter
2 cups white sugar
9 eggs
¼ cup white rum
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 pinch salt

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.

Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g

JAMAICAN BLACK FRUITCAKE



JAMAICAN BLACK FRUITCAKE image

Categories     Cake     Fruit     Dessert     Bake     Christmas     High Fiber

Yield 2 loaf pans

Number Of Ingredients 21

2c. black raisins
2c. golden raisins
3c. currants
1c. diced citron
1 1/2c. dried figs,chopped
1 1/4c. dates, chopped
2/3c. sliced brandied cherries*
1/4c. candied chopped orange peel
1/2c.chopped, toasted blanched
almonds
2c.Dark Jamaican Rum,like Myers Rum
1/4c. oranje juice
1/4c.brandy from cherries
1c. unsalted butter
2c.fully packed dark brown sugar
5 eggs
2c. flour
2t. baking powder
1/2t. each of pwdered cloves,cinnamon,nutmeg and allspice
pinch of salt
Note: I use died cherries that I soak in brandy

Steps:

  • Combine all fruits and nuts. Cover with a mixture of rum, orange juice and and brandy, adding a little more to cover the mixture. Cover loosely store in a cool place and turn the fruit once or twice a week so that it soaks up the liquid. Let it saok for three weeks or more. Before baking, cream butter with sugar until light and fluffy. Add the eggs one at a time, beating well between additions. Sift flour with baking powder, spices and salt. Resift half the flour mixture into the buuter mixture and blend thoroughly. Add fruit and nut mixture with whatever liquid is left and remaining flour and stir thoroughly. Butter two 9 inch loaf pans and line with buttered brown paper. Turn batter into pans.Pans should be placed in a water bath, then bake in preheated 300 degree oven for 2 to 21/2 hours or until tester comes out clean. cool in pans for one hour, then invert on rack and pull off the brown paper. Wrap cakes separately with a double layer os cheesecloth. Wrap in aluminum foil and before sealing pour a 1/4c. rum over cake and seal. Now you can, if you want to, open each cake every couple of days,and pour more rum on each cake. Then, they are ready to serve. Serve with a dollop of fresh whipped cream, if desired. note:you could also divide the batter up into mini-loaf pans and then bake for about 60-75 minutes in a water bath

JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Daisann Mclane

Categories     dessert

Time 2h

Yield One 9-inch cake

Number Of Ingredients 12

2 cups mixed dried fruit (equal parts raisins, currants, prunes and dried cherries)
1 cup Guinness stout
1/4 cup muscatel or fruit-flavored brandy
1/2 to 3/4 cup dark West Indian rum (preferably Appleton, Old Oak or Cockspur)
6 ounces butter
1/2 cup sugar
2 large or 3 medium eggs
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
2 tablespoons burnt-sugar coloring (available at West Indian markets; see note)
1 cup flour
1 teaspoon baking powder

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.

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