You may continue to add more wine or rum to your liking. Permission to grab one pic AND link back to original post. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it's finished baking. •The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved. Two will result in thin cakes–one thicker. The cake can be eaten on the day it’s made, or can be aged up to 2 months without affecting its taste or texture. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. The rum elevates it to a level that makes you giddy with happiness. Important-place a wooden spoon upright in the middle of the batter. ), Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it's finished baking. I stand corrected my friends, I may have been too drunk with black cake to recall the facts of my childhood. The dark rum and cheery brandy really does a wonderful thing for this cake. Add eggs one at a time, mixing in 4. There is also a quick soak method, where the fruit is simmered in 1-1/2 cups rum and 1/2 cup cherry brandy for 10 minutes, then cooled before using. Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. 3. Once light and fluffy, beat in the eggs, 1 at a time. Wishing you a Merry Christmas and Fabulous New Year! •Food processor or blender to macerate fruits (or old fashioned food mill) Welcome. I personally like using springform pans and line the bottom with parchment paper. I couldn’t tell the difference! Set aside. © HomeMadeZagat.com. I never use the citrus candied fruit as it give a bitter taste I don't like. Cook time. I personally don’t like to collapse and sprawl out on my sofa, bed or desk after eating one slice of cake. Also, the measurements of the fruits can vary according to your preferences. Cover the bowl tightly, and let soak for a … I am here to eliminate all the vagaries once and for all. Nov 27, 2019 - A decadent Caribbean black cake, a heavy duty rum fruit cake, popularly made in the Caribbean around Christmas time using rum soaked fruits of raisins I couldn’t tell the difference! or 1 block 1 1/4 cup sugar 3 large eggs 2 cups flour 2 tsp cinnamon 1 tsp nutmeg 1/2 cup Browning Zest from 1 lime Zest from 1 orange 2 tsp baking powder 2 tsp mixed essence-----To soak the cake 1/2 cup Hennessey brandy or any dark rum of your choice 2 tbsp white rum In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. All content belongs to HomeMadeZagat.com unless otherwise stated. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. I don’t recall her baking black cakes, because her best friends did that for her(Aunty Lach was one), but those jars held their presence for my entire childhood. not as dark as you would like, add more, about a ¼ cup at a time till you get When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). Combine 2 cups of the brandy, 2 cups of the rum, currants, raisins, prunes, cherries, citrus peel, cinnamon, anise, and vanilla bean seeds in a medium pot and bring to a gentle boil. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Add pureed fruits and browning to batter. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. I trim the excess paper around tin.). 7. This recipe was featured as part of our Shockingly Tasty Fruitcakes project. I would always look forward to this season just to get a piece of this cake. Sift flour and baking powder together 4 times 6. Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Some use ‘browning’ to add color to the fruit cake. If it falls, you need to add ½ cup, or more flour, to the batter. She did ‘buff me up’ for saying that about her and said that she baked cakes all the time! 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). (See note 1), In a blender beat eggs with essence and lime rind. The Trinidad Rum Cake is no American fruit cake. In a small bowl or measuring cup mix 1 cup of. If at any time you see that it's beginning to dry out, add more wine mixture over cake. If you I wouldn’t be surprised if they are still there under the sink back home, all dusty and connected by cobwebs, waiting for their moment to shine. Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. rest of the mixing.YOU NEED A LARGE BOWLWhile butter This is the most famous cake in the Caribbean. No one had a precise recipe and none of the recipes I reviewed online mentioned that the pound of each fruit along with the entire bottle of rum and wine, called for in many recipes, were not used in its entirety. I Pour the chopped fruits to a large container and cover tightly. I am the chief cook and bottle washer here at HomeMadeZagat. Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Add browning till you get the the desired color. Soaking all the fruit especially the dried fruit makes the cakes very moist. Stir in flour and when all is mixed, you may add some of the wine form the soaked fruit. And keep adding 1/4 cup at a time till desired color comes. I now present the truly ubiquitous Trinidad black cake, a Caribbean-rum-fruit-cake that trumps all other cakes. I soak only half the fruits in the cup of rum and wine, then add the other half when I am pureeing the fruits, because I like the resulting texture of the cake. Cupcake pan (makes 24) or Cake tins I tested it so many times, that late one night while placing the cherries on one of the many cakes I made, I swore that the cake was moving. Guyanese Style Fruit Cake Recipe: 5.0 from 2 reviews. usually stick to Grace brand browning in the small bottle. I did all the testing and retesting for you. As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! •Cakes baked in parchment paper lined tins are easier to remove and serve. You can learn some more. Directions: 1.Grease and flour 1 large cake pan or two small ones 2. Remove cakes from the oven. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. It was at that moment, I knew what it felt like to be utterly inebriated. This is a simple recipe and in no way daunting. Our sponge cake recipe is foolproof and really easy. *Rubber spatula for scraping down batter and smoothing Hi guys, I’m Renz. These are all copyright protected images and content. In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment! ), cream butter and sugar until pale and fluffy, about 5-10 minutes. I translated her “average” measurement and suggestions into the best recipe I could create. Add lemon zest, almond essence and vanilla It will make about 2 cups. In a large bowl, cream together the butter and sugar until light and fluffy. the things you want in a black cake.Once you have decided how you Prep time. and pop it into the oven. Add egg mixture to butter and sugar mixture a little at a time. It was aunty Lach’s black cake that I grew up on. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! Thank me later! 5. Still extremely delicious! What makes it so special, so beloved? fruit. Feel free to make it whatever height and width you like–varying the pans that you use. Stir to combine. Guess every islander will say the black cake from their respective country/lsland is the best. This recipe will also make approx. I'm Renz, chief cook and bottle washer. Trinidad Black Cake. Preheat oven to 275F 2. Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. Fruit Cake Rasa Malaysia. Blend Fruit base together and grind with cherry brandy, rum and bitters until the mixture is consistent. And every year, early in the Christmas season she started her preparations. 3.5.3217 Click here for step by step recipe with pictures. It can then be filled with jam and cream. •Many recipes call for nutmeg, allspice, cloves and mixed essence, however, this cake is already amazing without those ingredients so I don’t add. This cake brings myself, family and friends holiday cheer. 2 cups pureed fruit or all of the pureed fruit 1 cup soft unsalted butter or 2 sticks or 16 tbsp. Beat well. Makes 1-2 cakes (depending on whether you like it thick or thin), ½ lb butter (2 sticks), room temperature (I used organic sweet cream salted butter), plus more for buttering pans, 1 cup red rum (I use Fernandez black label), 2 ½ tablespoons browning (also known as burnt sugar) (may need more depending on the brand), •8 inch pan (I used a 9 inch in some of the pics here which resulted in a thinner cake) or, •Food processor or blender to macerate fruits (or old fashioned food mill), •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar). I won't spam you, promise! Try it for yourself and see! Home drums beat first i suppose. Prep time: 15 Min Cook time: 2 H & 30 M Total time: 2 H & 45 M. with almonds if using.Now here is where you add your browning. BLACK CAKE, CARIBBEAN RUM FRUIT CAKE, FRUIT CAKE, RUM CAKE, 2 sticks, room temperature (I used organic sweet cream salted butter), plus more for buttering pans, also known as burnt sugar, or more depending on the brand. I love this sponge cake recipe. Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix. The Best Caribbean Fruit Cake Recipes on Yummly | Caribbean Fruit Cake Aka Black Cake, Fruit Cake, Black Cake – Caribbean Fruit Cake. When a Trini “Parangs” around this time of the year this is surly one of the many things offered to you. Stir lime peel, vanilla and caramelized sugar into fruit. is creaming, mix together those eggs with the essence and lime rind. The batter will lighten in color again after adding flour. Cut into squares and serve up at a party or cake sale. All depends on the thickness of the cake and the size of the pans used. are doing your fruits above, make sure you have 4 pounds of that set aside to You can mix these together •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) I'm all about food infused with some of my Caribbean ingredients. Last year, I went to her home and made black cake for her with some of the soaked fruits. I found this amount easier to manage. This is my absolute favorite cake for the Christmas holidays. The cake is done when a toothpick inserted in the center comes out clean. •Glass or plastic container to soak fruits, if you plan to do this ahead. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. Signup to receive new posts via email! Add orange and lemon zests, beat until frothy, about 7-8 minutes. I double the recipe where I can use more fruit. Alternatively, test with a thin knife; insert in the centre of the cake, if it comes out clean the cake is done. Add flavourings – essence etc. *Note 1: I sometimes get 3 cake pans depending on how thick I want the cake for that time. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won’t recommend doing that! •Fruits soaked longer result in a moister cake! Add essences and spices and mix well again. Repeat the morning and evening the next day. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Add only a pinch if you insist–you don’t want to overpower the fruit flavor. For fruits soaked up to a year, measure 2 pounds (no liquid) and you only need to pulse about 15-20 times. If cake pans are more than 1 inch in height you will need less pans. Most of the best bakers I spoke to in Trinidad uses 12. Here is a quick, simple recipe for a Sorrel Fruit Cake. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Because the fruit in this cake is already saturated with alcohol, we found that additional soaking was not necessary. 1 cups cherry brandy (I prefer Dekuyper brand), https://www.homemadezagat.com/2015/12/trinidad-fruit-cake-recipe.html, Add rum in parts as the liquid to grind. Let sugar cool before adding to cake. 2. Light Fruit Cake: If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. (Usually next day), Cakes must be all the way cooled before being removed from the pan. 1 hour 10 mins. didn’t add your mixed peel, cherries while grinding, add them in now, along After working on this recipe for years, I believe that this is a fantastic recipe. to fold in the flour, baking powder, and cinnamon. 1. Bring fruit from its resting place. 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