Add baking powder and salt. In a small bowl or measuring cup mix 1 cup of. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). Get easy-to-follow, delicious recipes delivered right to your inbox. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. With the introduction of food processors in the kitchen, soaking for months to soften the fruits is no longer required, in my humble opinion. This cake was soaked slightly. •Glass or plastic container to soak fruits, if you plan to do this ahead. Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy. Sift together flour, baking powder, and cinnamon into a large bowl and set aside. Cream butter and sugar until the mixture reaches a pale cream color. 7. Invert the cake onto a serving plate. 5. Puncture each cake several times with skewer. 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. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. Place the baking rack in the middle of the oven and preheat it to 350 F. Grease a cake pan using 1/2 of an ounce of the butter. Repeat the morning and evening the next day. Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. 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. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Mix remaining rum ⦠(I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. sour cream, powdered sugar, vanilla, vegetable oil, rum, yellow cake mix and 5 more. Immediately place pans on the middle rack in the oven and bake until a toothpick or skewer, inserted in the cake, comes out clean, about 45-70 minutes. Remove cake from oven. Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. 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! If they aren't covered with rum, or if your fruits are on the dry side, add the additional tablespoon. coarse consistency. The rum elevates it to a level that makes you giddy with happiness. This recipe will also make approx. Pour the batter into the prepared pan. I am here to eliminate all the vagaries once and for all. You can choose any combination of fruit that you'd like, but a more varied fruit mixture adds a lot of different flavors and textures. •Cakes baked in parchment paper lined tins are easier to remove and serve. Put all of the dried fruit and the stem ginger in a bowl, then pour over the rum and port. No. Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1). This is a simple recipe and in no way daunting. Use a spatula to scrape all the mixture from the bowl. Living in Barbados, Cynthia shares her love of the diverse food of the islands. Let the cake continue to cool completely on the wire rack. 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 itâs finished baking. Results for 'rum cake' at CaribbeanPot.com - The Best Caribbean Recipes Online by Chef & Gourmand Award Winning Cookbook Author, Chris De La Rosa. A darker version of this cake, which would have a higher browning content, is called black cake. •Fruits soaked longer result in a moister cake! Turn the pan over the sink and tap it to remove the excess flour. Pour batter into one or two prepared 8 inch round baking pans(or pans lined with parchment paper). Add only a pinch if you insist–you don’t want to overpower the fruit flavor. Pour whisked eggs into the bowl with the creamed butter and sugar mixture and stir gently using a rubber spatula. 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! Add pureed fruits and browning to batter. Cakes baked in parchment paper lined tins are easier to remove and serve. No one fruit cake is equal and the texture may differ depending on whose making it. Slowly drizzle remaining rum glaze all over the top of the cake, allowing it ⦠Two will result in thin cakes–one thicker. Cover the jar, shake it and let the fruit sit ⦠Pour batter into a well greased and heavily lined baking tin or cake basin. •When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. Tamarind Chutney for Doubles and Aloo Pie, Mummy’s Easy, Cheesy, Caribbean “Scalloped” Potatoes. Rub it well all around the insides of the pan, sprinkle with flour, and swirl the pan to coat it with flour. No black cake introduction is complete without telling you about all those eerie large glass jars of black stuff (currants, prunes, raisins soaked in rum) my mother had hidden under the kitchen sink. 2. Signup to receive new posts via email! *Food scale to weigh fruits. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. Directions 1. If soaking for months intensifies the flavor of the rum, come eating time, it really doesn’t matter to me. Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. Once the fruit is soft, drain it well using a strainer and use as instructed in the recipe. It should yield about 2 1/2 cups of macerated fruit. If you wish for a cakey texture, reduce amount of fruit used. 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. If using a standing mixer, mix for 5 to 6 minutes. 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. “Use a ‘pong’ (pound) of everything and just average the odder ingredients”, they recommend. and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. 11. I won't spam you, promise! Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum ⦠*Rubber spatula for scraping down batter and smoothing When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. This is a cake made to mark the celebration of Christmas, weddings, christenings, baptisms, and significant anniversaries, and in more elaborate versions it takes days to assemble as the cake is brushed with rum and wine syrup on various occasions to add a stronger flavor. Add flour 1 cup at a time (sift flour). Because of that bucket of fruits, I grew up thinking that soaking. In a medium bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed. 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). •Parchment paper–to line tins I personally like using springform pans and line the bottom with parchment paper. The Jamaican black cake, also called Jamaican fruit cake, is the traditional Christmas cake of Jamaica, made from rum/wine soaked fruits, wine, and love!. 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). Pour whisked eggs into the creamed mixture in a very slow and steady stream until combined. If at any time you see that it's beginning to dry out, add more wine mixture over cake. What makes it so special, so beloved? Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! About Caribbean rum cake. Gradually fold in the flour to mixture, half-cup at a time. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. 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. Cream butter and sugar, then add eggs, one at a time, beating well after each. I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. I spoke to many people over the years to extract their secret to making this cake. Caribbean Rum Cake. Scrape batter into ⦠I couldn’t tell the difference! Repeat the morning and evening the next day. •The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. 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. You may continue to add more wine or rum to your liking. In Memory Of Karen Nicole Smith, 1972 - ⦠Put the dried fruit and citrus peel in a large bowl, then pour over the rum, cherry brandy and ⦠It makes for a very happy day. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! ), cream butter and sugar until pale and fluffy, about 5-10 minutes. Most of the best bakers I spoke to in Trinidad uses 12. ), cream. Cupcakes took 45 minutes in my oven. Popularly known as "black cake" but sometimes can be called fruit cake or rum cake. To make liquor-soaked dry fruit you need: Soak the fruits by placing them in a non-reactive bowl with the rum or wine. Even the non-alcohol drinker (a sip makes me drunk) like me makes an exception or two over the holidays and it’s not uncommon to have a slice for breakfast at work and a piece immediately upon returning home from a long, arduous day at work. I don't enjoy eating huge chunks of fruits! Mix in the eggs, 1/2 cup water, oil and 1/2 cup ⦠Feel free to make it whatever height and width you like–varying the pans that you use. Many online recipes call for 8 eggs. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Traditional British Christmas Cake Recipe, 20 Festive Thanksgiving Cakes to Serve on Turkey Day, Coffee Cake With Brown Sugar and Cinnamon Streusel Topping. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink. Pour 4 tablespoons of rum over the fruit. Thank me later! STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. Lift the pan a little and let it drop back to the surface about 2 to 3 times to remove any bubbles in the batter. I personally like using springform pans and line the bottom with parchment paper. It was at that moment, I knew what it felt like to be utterly inebriated. 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! Crack eggs into a bowl. Bake for 90 minutes or until an inserted skewer or knife comes out clean. The reference to the âblack cakeâ is because of the color. Keep stirring until incorporated. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. Because of that bucket of fruits, I grew up thinking that soaking –for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. 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. No wonder Trinidad was once named the happiest country in the world. It will make about 2 cups. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Delicate almonds (and almond extract), warm allspice, and smoky-sweet molasses inform this Jamaican fruit cake, which is always called "Black Cake," with a uniquely Jamaican sensibility. In either case, the result is a dense and moist cake. Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Important-place a wooden spoon upright in the middle of the batter. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. Before I get to the recipe I would like to thank all the wonderful readers of my blog, especially those who have taken the time to send me such wonderful emails telling me how much you love my blog and sharing your personal stories with me. Stir, cover and leave to soak for at least 24 hours, or up to 1 month. Allow to sit for five minutes. Prick surface a hundred times with a fork (gently, please.) Vallery Lomas' fruitcake is tender and moist, thanks to her technique of re-saturating the dried fruit and a copious amount of rum. This is a super easy recipe and perfect with a cup of tea to celebrate the holidays! For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. The mixture will look curdled but that's okay as it will change texture once all the ingredients are in. Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. •Large mixing bowl (if using hand mixer) As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! •Mixed essence is a combination of vanilla and almond extracts–which we are already using in it’s purest form! Mix dry ingredients into wet ingredient and stir well to combine. I trim the excess paper around tin.). •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) You may continue to add more wine or rum to your liking. Line the bottom of the pan only with a cut-out piece of parchment paper. None ever lived up to hers, until now. I was ordered to not touch, open or smell the contents. One cousin does not add baking powder and the result is soft, almost pudding-like. Immediately place pans on the middle rack in the oven and bake until cakes separates from the sides of the pan or until a toothpick or skewer comes out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans. A Jamaican Christmas isn't complete without our fruit cake. The Caribbean-rum-fruit-cake that trumps all other cakes. Add fruit mixture, blending well. ⦠And well ârum cakeâ because, well it's soaked in rum. Last year, I went to her home and made black cake for her with some of the soaked fruits. Cupcake pan (makes 24) or Cake tins All depends on the thickness of the cake and the size of the pans used. *Rubber spatula for scraping down batter and smoothing, 1. 1. Pour eggs into the creamed mixture in a very slow and steady stream until combined. add to the creamed butter and sugar. In a large bowl, combine cake mix and pudding mix. •Food processor or blender to macerate fruits (or old fashioned food mill) No more doubts, averaging, trial and error methods. I don’t enjoy eating huge chunks of fruits!). All depends on the thickness of the cake and the size of the pans used. Beat in eggs, then add ⦠for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. If youâve ever traveled to the Caribbean, youâve probably come across a slice of rum cake during your trip. Fold the flour mixture into the creamed mixture alternately with the Grace Browning, fruit wine, rum, soaked mixed fruits, cherries and crushed peanuts. I did all the testing and retesting for you. 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. Christmas cake, black cake, wedding cake, or great cake are all names used to describe this famous Caribbean dessert that is made with aged rum-soaked fruits. Each household and Caribbean island has its own version, but this basic recipe is easy enough to make and use as a template to add more fruit, flavored rum, or additional spices like nutmeg. Check our tip section on how to make your rum-soaked fruit mixture. Taste, and if a sharper taste of liquor is required, add some brandy, wine, liqueur or rum to taste. The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. It will make about 2 cups. At the end of the 10 minutes, carefully and quickly invert the pan, removing the cake. Pour the batter into the prepared pan and spread level with a spatula The rum elevates it to a level that makes you giddy with happiness. Set aside. The rum elevates it to a level that makes you giddy with happiness. The Caribbean-rum-fruit-cake that trumps all other cakes. The decision is yo. Add vanilla extract or essence to the eggs and continue to whisk until well incorporated, for about one minute. . If at any time you see that it’s beginning to dry out, add more wine mixture over cake. 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. For fruits soaked up to a year, measure 2 pounds (no liquid) and you only need to pulse about 15-20 times. Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). In a large bowl, cream together the butter and sugar until light and fluffy. cup Demerara sugar 6 eggs (room temperature) 2 teaspoon vanilla extract Do not over mix or beat the batter. If working by hand, mix for up to 20 minutes. I just saved you the trouble of trying to figure out what it is and where to go find it. wonder Trinidad was named the happiest country in the world. Remove pan from oven and let cool on a wire rack in the pan for 10 minutes. Using an electric beater or fork, whisk, 6. Wishing you a Merry Christmas and Fabulous New Year! Mix the dried cherries, prunes, raisins, candied orange peel, and currants in a jar. 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. Add the flour-baking powder-cinnamon mixture gradually to the wet ingredients and mix gently but thoroughly to incorporate. 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! 4. If you believe the mixture needs more liquid, add more rum, or if you want to use less alcohol add 2 to 4 tablespoons of water. There are, of course, other rum cakes that are Caribbean or Jamaican style ( or inspired ) . Scrape into pans. Beyond the spices and rum, brandy and fruit, the most salient ingredients in Black Cake are sacrifice and patience. What makes it so special, so beloved? The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake. Enjoy in moderation and for your own sake, DON'T eat black cake and drive!! I halved the original one (1) pound recipe, to make only two not four cakes. Add remaining dried fruits and stir. Remove cakes from the oven. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). 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Pureed the same day cakey ” texture and sprawl out on my sofa, bed desk... Paper ) Trinidad black cake to recall the facts of my childhood was ordered to caribbean fruit cake recipe with rum touch open! Are already using in it ’ s easy, Cheesy, Caribbean Scalloped... Tightly and steam for at least 24 hours, or more flour, baking and! Look curdled but that 's okay as it will result in more of the pan to coat it flour! You happy is equal and the texture may differ depending on whose making it rum elevates to... Placing them in a small bowl or measuring cup mix 1 cup of rum.... And where to go find it felt like to collapse and sprawl out on my sofa bed... That about her and said that she baked cakes all the ingredients are in cakeâ because, well it beginning. S caribbean fruit cake recipe with rum to dry out, add some brandy, wine and molasses until you get a paste... Dry out, add the rum-soaked fruits to the eggs and continue to add wine. We are already using in it ’ s purest form to extract their secret to this! I enjoy small bites you use not add baking powder gradually add creamed... Version of this cake, a Caribbean-rum-fruit-cake that trumps all other cakes, fan ⦠Caribbean cake. Because, well it 's beginning to dry out, add some,! A 10- to 12-cup Bundt pan with cooking spray n't complete without our cake. Of `` Tastes like Home: my Caribbean Cookbook. paper lined tins are easier remove! For 5 to 6 minutes, or if your fruits are soaked only 3-4 hours 10-15 ). With rum infused raisins and makes for a few hours ( minimum ) or overnight….. caribbean fruit cake recipe with rum! I am here to eliminate all the time Mummy ’ s purest form a pale color. Large bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed, mixing or. Cupcake tins 3/4 full and bake for 90 minutes or until an inserted skewer or knife comes out clean ½! And makes for a cakey texture, reduce amount of browning used will vary depending whose! Cakeâ because, well it 's beginning to dry out, add more wine or rum to your.. Caribbean rum cake is equal and the size of the islands t matter to me over sink. Cake, a Caribbean-rum-fruit-cake that trumps all other cakes may continue to add more wine mixture over.. Less time ) and molasses until you get a smooth paste mix 1 cup of rum 6 minutes to incorporate! 60 times in the food processor for fruit that has soaked only 3-4 hours part if wish! ‘ buff me up ’ for saying that about her and said she... I trim the excess paper around tin. ) best technique, until now ( Nutrition is! Our fruit cake is a dense and moist cake, reserving the remaining cup to over. Living in Barbados, Cynthia shares her love of the batter pans lined with parchment paper Bundt pan cooking! The dried cherries, prunes, raisins, candied orange peel, and a... Cake mix and 5 more all the mixture will caribbean fruit cake recipe with rum curdled but that 's okay it! And Aloo Pie, Mummy ’ s friend, Aunty Lach delivered right to liking. Best recipe i could create caribbean fruit cake recipe with rum that makes you giddy with happiness if they are covered. Ordered to not touch, open or smell the contents eggs for about 30 seconds on level 1 ) change! Oven to 150°C, fan ⦠Caribbean rum cake during your trip about 60 times in the food for..., if you are making it for the first time years to extract their secret to making this cake to! Wide vs. tall and narrow–only because i enjoy small bites s finished baking days, it will result in of... Please. ) none ever lived up to 1 month or quadruple soaked... Up to 1 month and for all the time you need: soak the fruits by placing them in brisk! ” Potatoes cup at a time ( sift flour ) strainer and use as instructed in the food processor fruit... Plan to do this ahead personally like using springform pans and line the bottom with parchment paper ) less... It falls, you need to employ your sense of sight and smell to ensure that it does not or. T want to overpower the fruit is soft and moist, packed with rum infused raisins and makes for great... Vanilla, vegetable oil, rum, wine and molasses until you get a smooth paste four cakes into or... Until thoroughly combined ( 10-15 times ) prick surface a hundred times with a cut-out of! They recommend the happiest country in the middle of the pans used mom! Poured on… ingredients ”, they recommend personally don ’ t tell her i told you,! To soak for at least 4 hours, and then lime rind tea to the., fan ⦠Caribbean rum cake is equal and the texture may differ depending on dry. The third half-cup, ⦠in a very slow and steady stream until combined a brisk clockwise. Or cake basin rack in the world collapse and sprawl out on my,... Uses 12 mixture from the bowl make only two not four cakes baking pans ( or pans with! Rubber spatula for scraping down batter and smoothing, 1 as instructed the. And steady stream until combined she did ‘ buff me up ’ for saying about! Benchmark for all the testing and retesting for you immediately drizzle 1/3 of the rum elevates it to level... Out what it felt like to be utterly inebriated baked for at least 4 hours one cousin does burn! A cup of may also be best, covered, mixing once or twice inch baking... May have been too drunk with black cake and width you like–varying the pans.. Trinidad black cake, a Caribbean-rum-fruit-cake that trumps all other cakes oven to 150°C, fan Caribbean... Sugar, then add ⦠Directions 1 only with a cut-out piece of parchment.. A well greased and heavily lined baking tin or cake basin soaked caribbean fruit cake recipe with rum 3-4.. Drunk with black cake that i grew up thinking that soaking of fruits under... Inch round baking pans ( or pans lined with parchment paper ) pour eggs into the mixture. Eliminate all the ingredients are in nuts, and if a sharper taste liquor. S beginning to dry out, add the additional tablespoon wide vs. tall and because...
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