Ingredients
1
pound
raisins, minced
1
pound
prunes, pitted, minced
1
pound
currants, dried, minced
1
pound
cherries, glaced, minced
6
oz
lemon peel, glaced, minced
6
oz
orange peel, glaced, minced
3/4
l
passover wine, (Manischewitz is good)
3/4
l
rum, dark
2
pound
sugar, dark brown
4 1/4
cup
flour, cake
4
teaspoon
baking powder
1/2
teaspoon
nutmeg, grated
1/2
teaspoon
cinnamon
2
cup
butter, sweet, softened
10
lg
egg
1
tablespoon
vanilla
1 1/2
cup
almond paste, if desired
ICING:
2
pound
Sugar, confectioners, sifted
6
lg
rgg whites, room temp
2
tablespoon
lemon juice
1
Drages, for decoration
Directions:
In a large bowl, mix all the fruits thoroughly with the wine and the rum;
let the fruit macerate, covered, at room temperature for at least two
weeks. In a heavy skillet combine one pound of the brown sugar and 1 cup
water. Bring to a boil over moderate heat, stirring until the sugar is
dissolved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve. Sift the flour, baking powder, cinnamon and nutmeg together
into a bowl. In the large bowl of an electric mixer cream together the
remaining brown sugar and the butter until it is fluffy; then beat in the
eggs, one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving the
remaining syrup for another use. In another large bowl, combine well the
flour mixture and the fruit mixture and divide the batter between two
buttered and floured 10 inches springform pans. Bake the cakes in the middle of a
preheated 350 F. oven for two hours, or until a toothpick inserted in the
centers comes out with some crumbs adhering to it. (The centers of these
cakes will be quite moist.)
Let the cakes cool in the pans on a rack,
remove the sides and bottoms of the pans, and wrap the cakes in foil or wax
paper. Let the cakes stand at room temperature for a week. Roll out half
the almond paste between sheets of plastic wrap to form a 10 inches round and
remove the top sheet of plastic wrap. Fit the almond paste layer over one
cake, trimming the edge if necessary, and remove the other sheet of plastic
wrap. Roll out and fit the remaining almond paste onto the remaining cake
in the same manner. ICING: Using an electric mixer, beat 4 cups of the
confectioners' sugar with the egg whites and lemon juice until the mixture
will hold a soft peak. Beat in the remaining sugar, and beat the icing
until it will hold a stiff peak. Transfer two cups of the icing to a pastry
bag fitted with a decorative tip, spread the remaining icing on the tops
and sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the drages on the cakes.
Makes two cakes.
How To make Black Cake's Videos
Black Cake Recipe
FULL RECIPE:
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SOAKING FRUITS FOR CARIBBEAN RUM CAKE AKA BLACK CAKE /CHRISTMAS CAKE #rumcake #blackcake #fruitcake
Let's soak some fruit in preparation for our holiday cake. Plan to to this several weeks before you plan to bake and even up to a year before!
#rumcake #blackcake #fruitcake #christmascake **Link to MY BOOK ????
THE CARIBBEAN FRUIT CAKE BOOK below!
***For detailed RECIPES and everything seen in this video including the classic Black Cake, a vegan recipe, gluten-free, alcohol- free and sugar-free suggestions to make the cake,
***If you need the recipe NOW let me suggest the E-book version for immediate access. If you have time to wait and want a physical copy then feel free to order the paperback version or Hard copy *****
USA AMAZON
Barnes & Noble
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UK
If you have run out of time before Christmas or New Years then soak fruit at least a week before or consider stewing the fruits instead.
The longer they soak the better!
Black cake is not only great for Christmas but also for birthdays, anniversaries or weddings! One of my sons & mum are both born in December & love Black cake.
You will need a large bottle of Red wine AND White Rum or Spiced dark rum like Myer's rum, Bacardi rum, Wray & Nephew or any Caribbean rum.
Fruit: One pound of prunes, raisins, currants, mixed peel & half to one pound of maraschino cherries.
A large air tight jar.
After the fruit have soaked sufficiently we will coarsely blend it and add it to the cake batter.
TIP: I placed the cherries in the jar First so that once I pour out the fruit they come out LAST and I can save some of the cherries for the batter & not grind them all or use some of them cut in half as decoration on top of the cake before it fully bakes.
I hope this video is helpful but if you have more questions or want to know how to make the decadent, moist delicious Rum cake/ Black cake please buy my book linked above. Again the E-version will be available to you almost immediately if you are short on time and can not wait on the paper back or hardcover version. I promise it answers every question you have plus you get access to other recipes to enjoy for years to come.
P.s don't forget to save this video to your favorites
Here are some FOOD-related VIDEOS you may enjoy :
DECADENT BREAD PUDDING using rum & wine-soaked fruit & RUM SAUCE * can you say FANCY !:
MAKING THE CARIBBEAN FRUIT CAKE:
*JAMAICAN CHICKEN SOUP RECIPE VIDEO: ( I do not use the chicken noodle soup packs or canned chicken noodle soup mixes that some Jamaicans add. I try to use as many natural ingredients as possible. I also do not use Maggi cubes but you can if you wish. If you don't like Bell peppers don't add them to the soup)
HOSTING A TEA PARTY AT HOME +AMERICAN TEENAGERS REACTION:
AFTERNOON TEA PARTY + DIYS+ ETIQUETTE LESSON ( FUNNY)
Holiday Related VIDEOS :
Elegant CHRISTMAS TABLESCAPE AND DINING ROOM. Decorate with me. 2019
CHRISTMAS 2018:
Christmas 2017:
Thanksgiving with my FATHERS visit 2018:
COOKING Oxtail, Rice & beans with my MOTHER in New York:
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FAMILY VIDEOS you may enjoy :
MEETING MY NIGERIAN FATHER FOR THE FIRST TIME
THE HARDEST PART OF BEING A PARENT * EMOTIONAL *
MY BROTHER BOUGHT A HOUSE IN THE MOUNTAINS:** FULL TOUR WITH REALTOR & CLOSING AT LAWYERS OFFICE
First SNOW DAY & COOKING VLOG 2022:
CHRISTMAS DINNER COOK & EAT WITH US 2021:
???????? Black Cake By Mr. Creamy's Christmas Delights in Trinidad & Tobago | Foodie Nation Feature
Black Cake is on the agenda in Mr. Creamy's kitchen this week. Andrew Jones, of Mr. Creamy's Ponche De Creme and Christmas Delights, returns to demonstrate the complex flavor science behind his irresistible Black Cake, a Christmas essential in Trinidad & Tobago! ????????
To place orders, connect with Andrew here:
Phone: (868) 767-6688
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BLACK CAKE/RUM CAKE/ FRUIT CAKE |recipe guyanese black cake
1 3/4 cups all purpose flour
5 eggs
2 sticks /1 cup butter
4 cups fruits
2 tsp baking powder
1 1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1 tbsp vanilla extract
1 tbsp almond extract
1 tbsp lemon zest
2 tbsp molasses
2 1/2 tbsp browning
if your batter is too stiff add alittle wine to losen it up a bit.
cake pan 9 :
cake pan 6 :
mixed blended fruit recipe:
sponge cake recipe:
pumpkin cake recipe:
follow me on IG
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email me at candythaglamcook@gmail.com
for inquiries, sponsorship, reviews etc
My Trini Black Cake Recipe
You can make this black cake recipe without soaking the fruits weeks beforehand. Simply, blend the fruits with your alcohol and place in saucepan on low heat to simmer for about five to ten minutes. Allow to cool and use that in your cake batter.
Find the full recipe and lots of tips on the blog here:
For more Christmas recipes:
- Sponge cake:
- Coconut sweet bread:
- Trini Christmas food:
- Sorrel recipes:
Here's the Amazon affiliate link for browning:
And now let's get to that recipe for all the specifics:
Ingredients
For soaking
200 g seedless raisins
200 g seedless cherries
200 g seedless prunes
200 g candied mixed peel
560 mL alcohol of your choice (500 mL for soaking fruits + 60 mL for soaking the cake) (e.g. blackberry wine or cherry brandy)
110 mL dark rum of your choice (50 mL for soaking fruits + 60 mL for soaking the cake)
Cake
4 cups flour
4 tsp baking powder
6 cups soaked fruits (blended)
2 cups butter (soft)
3½ cups brown sugar (2 ½ cups for the cake; 1 cup for browning)
½ cup molasses
½ cup boiling water
6 eggs
4 tsp vanilla essence
4 tsp cinnamon powder
2 tsp citrus zest
2 tsp nutmeg
Alcohol blend
¼ cup alcohol of your choice
¼ cup rum of your choice (optional)
Instructions
Soak fruits ahead of time
Add all fruits to a large container.
Pour wine (alcohol of choice) and rum to completely cover the fruits.
Seal the container.
Place in a dark cupboard for several days to months.
Check occasionally (every month or so).
Top up alcohol if necessary.
When ready to bake, add to blender
Blend until chunky.
Set aside.
Or simmer fruits for same day baking
Add fruits, wine (alcohol of choice) and rum to a blender.
Blend until chunky.
Place a large pot on low heat. Allow to heat up.
Pour the blended fruits into the pot.
Simmer for 5 minutes.
Remove from heat and set aside to cool.
Make the browning
Place a small pot on low heat. Allow to heat up.
Add 1 cup of brown sugar to the pot.
Stir often as the sugar melts and caramelizes.
When the sugar becomes dark brown, add ½ cup boiling water (carefully).
Remove from heat.
Mix in the molasses.
Set aside to cool.
Make the cake
Preheat the oven at 250°F.
Add soft butter and sugar to a stand mixer.
Combine until smooth and fluffy.
Add one egg at a time. Incorporate fully before adding another.
Mix in vanilla essence and citrus zest.
Combine dry ingredients (flour, baking powder, cinnamon powder and nutmeg) in a separate bowl.
Add the dry ingredients a little at a time to the stand mixer.
Pour in the browning and molasses. Combine fully.
Mix in the blended fruits.
Butter two 11-inch cake pans.
Divide the batter evenly between the two cake pans.
Bake in the oven for 1 hour at 250°F.
Lower heat to 225°F.
Bake the cakes for 1½ to 2 more hours.
Check the cake for doneness (add 10 more minutes if the cakes are not fully cooked, then recheck for doneness).
Remove from oven and set aside to cool.
Soak the cake
Mix the wine and rum of your choice for the alcohol blend.
Poke holes in the cake using a skewer.
Brush the cake with half of the alcohol blend.
Repeat the next day.
Serve for a delightful Trini Christmas.
#blackcake #trinifood #caribbeanfood
How to make THE BEST Jamaican Black RUM CAKE (WEDDING CAKE)!
You guys ALWAYS INSIST on her return so Deddy's sweet thang is BACK! We're learning how to make Deddy’s ANDDDDD Mummy's (but really Mumma Sheila's) famous #JamaicanBlackCake!! There's LEVELS to baking #JamaicanRumCake and the first level is knowing when someone else a BETTER! Lol! Now that you're learning Mummy's version...you're about to set your RUM CAKE apart from the rest! Welcome to Deddy’s Kitchen!
Ingredients
For pound Black cake:
1) 1 lb of salted butter
2) 1 lb of brown sugar (2cups)
3) 2 cups of organic flour
4) 2 cups of plain breadcrumbs
5) 4 teaspoons of baking powder ( magic brand)
6) 1 dozen large eggs
7) 1 lb of raisins
8) 1/2 lb of prunes
9) grated nutmeg
10) cinnamon
11) vanilla
12) mixed essence
12) lemon rind, grated
13) Burnt sugar ( Irie brand)
14) Browning ( grace or unpack brand)
LIQUOR:
1) Manecheviz wine
2) Wincarnis wine
3) Red label wine
4) Wray and Nephew Rum
This ones a long one, but I hope you all enjoy this detailed walk through! I know many of us are used to the IG TV versions during this #Quarantine , but we’re so glad you’ve all pushed us to make YouTube our new home! We appreciate you EVEN MORE for following us here!
If you’re new to the channel, welcome to the family! Don’t forget to LIKE, COMMENT & SUBSCRIBE! I know people say this a lot but we mean it when we say- YOU & YOUR BELLY ARE NOT GOING TO WANT TO MISS THIS!
Follow Deddy’s Kitchen on IG for weekly OUTTAKES:
@DeddysKitchen
You guys are gonna KILL IT! We can feel it! Until the next meal.. #NyamAhYuhYawd ????????????????STAY HOME & STAY SAFE! ????????
Special S/O to @giftdbynatasha for the amazing Deddy’s Kitchen apron and gifts! You’re awesome and so are all your pieces! Thank you again. So much love to you! You guys go check her out! ????????????
Edited by:
MUSIC by: LAKEY INSPIRED ✨