CARIBBEAN BLACK CAKE RECIPE | DELICIOUS. MAGAZINE
Shivi Ramoutar’s rum-soaked festive fruit cake is a popular recipe in the Caribbean at Christmas time – every family has their own recipe, and every family claims their recipe is the best. Here’s Shivi’s boozy Caribbean-style Christmas cake. Or, make this decadent Christmas cake using spiced rum butter mincemeat.
Provided by Shivi Ramoutar
Total Time 4 hours 45 minutes
Prep Time 45 minutes
Cook Time 4 hours
Yield Serves 14
Number Of Ingredients 22
Steps:
- Put the dried fruit and citrus peel in a large bowl, then pour over the rum, cherry brandy and Angostura bitters. Cover with cling film, then set aside in a cool, dark place to soak for 24 hours (or see tips).
- The next day, heat the oven to 150°C/130°C fan/gas 2. Grease and line a deep 23cm diameter loose- bottomed cake tin with baking paper.
- Heat the 250g demerara sugar in a saucepan over a medium heat until it dissolves and turns a dark caramel colour (about 5 minutes). Take the pan off the heat and stir in the freshly boiled water – be careful as it will bubble and spit a little. Return the pan to the heat and continue to stir until you have a smooth, syrupy caramel sauce. Set aside.
- Transfer the soaked fruit along with any remaining alcohol in the bowl to a food processor and pulse briefly – don’t overdo it as you want to keep a few chunks in the mixture.
- In a mixing bowl, combine the flour, ground almonds, baking powder, mixed spice and lemon zest. In a separate large bowl, use an electric mixer to cream together the butter and caster sugar until light and fluffy. Beat the eggs into the butter mixture, one by one, until well combined, then stir in the vanilla extract and almond essence.
- Using a large metal spoon, gradually fold the dry ingredients into the butter mixture until fully combined. Fold in the blended fruit, followed by the caramel sauce. Pour the cake batter into the prepared cake tin, then transfer to the oven and bake for 31⁄2-4 hours until a skewer pushed into the centre of the cake comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 20 minutes. Turn out onto a cooling rack, then brush the top of the cake generously with extra dark rum. Allow the rum to soak in and the cake to cool completely before serving, icing or storing (see make ahead and tips).
Nutrition Facts : Calories 463kcals, FatContent 18.8g (10g saturated), ProteinContent 6g, CarbohydrateContent 56g (44.9g sugars), FiberContent 3.3g
CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE) RECIP…
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!
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
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.
Nutrition Facts : Calories 547.5, FatContent 22.2, SaturatedFatContent 11, CholesterolContent 102.7, SodiumContent 354.5, CarbohydrateContent 75.3, FiberContent 4.4, SugarContent 48.3, ProteinContent 7.2
More about "caribbean fruit cake recipes"
GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 321 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.
In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.
Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.
Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.
Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.
Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.
EASY VEGAN CAKE RECIPES - OLIVEMAGAZINE
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BLACK CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine caribbean
Calories 353 per serving
- 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.
JAMAICAN BLACK CAKE RECIPE | FOOD NETWORK
Reviews 4.8
Total Time 5 hours 30 minutes
Category dessert
Cuisine caribbean
- 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.
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