CARIBBEAN CAKE RECIPES RECIPES

Steps:

• Roughly chop the Prunes (1 pound).
• Put the Mixed Fruit Peel (1 pound), Lemon (to taste) peels, Raisins (0.5 pound), and Maraschino Cherry (0.5 pound) in a food processor. Add Dry Sherry (4 cup) and blend. Blend until it is a thick but smooth consistency (with a little chunkiness).
• Pour the entire mixture into a large bowl and add the Dark Spiced Rum (2 cup) and sherry mixture.
• Give it a good stir to make sure the fruit absorbs all the liquor goodness and get ready to pour it all into a container that can be sealed. Set aside. The longer you allow the fruits to ‘soak’ or marinate the more flavor it will absorb and it will make for a more rounded and fruity cake, but at least a few hours. Some people store fruits for up to a year.
• When your fruit has soaked, preheat oven to 250 degrees F (120 degrees C).
• Start the cake by creaming Unsalted Butter (1/2 cup) and Brown Sugar (1 cup) until you have a fluffy and smooth consistency.
• After you have a smooth and fluffy batter base, start adding the Egg (6) one at a time and mix thoroughly.
• Add the Vanilla Extract (1 teaspoon), Angostura Bitters (1 dash), Caribbean Mixed Essence (1 teaspoon) and the zest of the Lime (1). Mix well.
• Add the prepared fruit mixture. The mixture can be added all at once or in batches to allow for a more even mixture.
• In another bowl, combine the All-Purpose Flour (2 cup), Salt (1 pinch), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Allspice (1/8 teaspoon), and Baking Powder (2 teaspoon). Mix thoroughly and sift.
• Add the dry ingredients to the wet batter, but do so in 1/3 amounts (3 batches) to allow for easy and even mixing.
• With the batter completely mixed, add the West Indian Browning (1 teaspoon) and give the entire batter it’s final mix. There is enough batter here for 2 round pans (10-12 inches).
• Grease the pans and line them with parchment paper for easier removal. Pour in enough batter to 2/3 up the pan and place in the preheated oven for 2 hours and 30 minutes.
• After cakes are removed from the oven, allow it to cool, then brush a mixture of rum and sherry over it and allow it to soak through the cake. This will give it that added kick!
• Slice, serve and enjoy!

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.