THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Dark Rum Fruitcake - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland dark rum fruitcake, made with lots of dried fruit and spices. SEE RECIPE BELOW!
After you wrap the cake in rum cheese cloth and parchment paper, put in a air locked container with lid and stored in a cool place, or fridge. Freeze if you like to store longer.
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Dark Rum Fruit Cake
Ingredients:
¼ Cup, chopped red cherries ¼ Cup, chopped green cherries
¼ Cup, chopped pitted dates ¼ Cup, mixed fruit
¼ Cup chopped dried cranberries ¼ Cup, dark rum ( x2 )
½ Cup, butter ¼ Cup, brown sugar
1 Cup, flour ¼ Tsp, baking soda
½ Tsp, ground cinnamon ¼ Tsp, sea salt
2 Tbsp, milk ¼ Cup, dark molasses
1 Lg. egg 1 Tsp allspice or cloves ( not in video )
Preheat your oven to 325°F, set timer to 45 minutes bake time, more depending on your oven.
Method:
In a medium bowl with lid, add all of your chopped fruits and add ¼ cup dark rum cover and soak over night or few hours at room temperature.
In a large bowl, cream together butter and brown sugar, add egg mix together.
In another bowl sift together flour, baking soda, sea salt and cinnamon.
Then in another small bowl add molasses and milk mix together. Then start mixing into butter and sugar in three batches, alternating flour mixture and molasses mixture until all is incorporate together.
Then fold in your soaked rum and fruit mixture to the batter.
Line a 6 x 3 inch spring release pan with parchment paper and put oil around the inside. Scoop your batter into your pan and place in your pre-heated 325°F oven for 45 minute or until baked. When your time is up poke a tooth pick or knife into cake if it comes out clean your cake is ready.
Remove from oven let cool for 10 minutes in pan then remove cake and place on a cooling rack, when totally cooled sprinkle one tbsp or more of dark rum over top.
Pre-soak a piece of cheese cloth in a ¼ cup of dark rum, after spread cheese cloth out on counter place your cake inside and wrap around cake, then have a piece of parchment paper to wrap around the cake and cheese cloth.
Then place your cake in a airlock container with lid for 10 weeks or ready to eat in 11 days. Store in a cool place in your house, If you like to store it longer you can double the amount of dark rum, or freeze, if you can't wait 11 days to eat your cake just re-open your container and enjoy.
BAKING TIPS:
Date your cake and the container for your records of when you made and stored the cake.
When making a fruit cake you can add any amount of fruit, nuts or raisins to the batter, this recipe make one small cake.
Double recipe for larger cake or 2 loafs.
Red and green cherries and mixed fruit, these items are found in your baking section at your grocery store.
( Please note: I have an error in my video when I referred to the cheese cloth as cheese cake, I apologize for any confusion this may have cost. Bonita )
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Dark Fruit Cake, SIMPOL!
Try this festive fruit cake anytime of the year! The flavor just gets better and better as it sits in the fridge, so make sure to bake it ahead of time!
INGREDIENTS:
Set A:
1 1/2 cups raisins
1 1/2 cups glazed fruits
1 cup walnuts or pecans
3/4 cup cherries
1/2 cup brandy or rum
Set B:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon powder
1 teaspoon nutmeg powder
1 teaspoon allspice powder
1/4 teaspoon clove powder
1 teaspoon salt
Set C:
2/3 cup Golden Fiesta Palm Oil
1 cup brown sugar
2 whole eggs
4 tablespoons molasses
1 cup pineapple or orange juice
1 teaspoon vanilla extract
Topping:
2 to 3 Tbsps. all-purpose flour, for dusting
Whole green and red cherries, as needed
Walnuts or pecans, as needed
Glaze:
1 cup rum or brandy
3/4 cup corn syrup
3/4 cup brandy, for soaking
Corn syrup, for brushing
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Dark Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Dark Fruit Cake. This Dark Fruit Cake is loaded with candied and dried fruits as well as chopped nuts. It is flavored with ground spices and a little molasses which colors the batter a beautiful dark golden brown. Once baked it is repeatedly brushed with alcohol, over several weeks, which imparts a lovely alcohol flavor and it also makes the cake wonderfully moist. The added bonus is that the alcohol acts as a preservative so the cake can be stored for ages and ages.
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How To Make Jamaican Black Christmas Rum Fruit Wedding Cake | Lesson #80 | Morris Time Cooking
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Christmas Cake - A traditional rich fruit cake everyone will love. #christmascakerecipe #xmascake
Welcome to Geojaklin.
Christmas is a special time of year and this cake needs to be made about 2-3 months in advance. You will need a 24cm round Cake tin double lined with greased Baking Paper. When it’s made, and after the cake has totally cooled, remove it from the tin but leave the baking paper intact on sides and bottom. Wrap the cake in Aluminium foil and store it in a cool dry place until you are ready to coat it in marzipan and icing (see in a video to be completed later). About twice a month until it’s to be used, carefully open the foil and spoon over 1-2 Tbsp Brandy to feed the cake.
Ingredients:
375 Gr Currants
275 Gr Raisins
275 Sultanas
300 Gr Glace Cherries
150 Gr Dried ready to eat Apricots halved
75 Gr Mixed Candied Peel
60 Ml Brandy
300 Gr Plain Flour
300 Gr unslted butter
300 Gr Dark Muscovado Sugar
5 Eggs
1 Tbsp Black Treacle
60 Gr Whole Almonds chopped.
Zest of 1 Orange
Zest of 1 Lemon
For instructions on how to make this delicious cake, see our video.