How To Bake A Trini Black (Fruit) Cake | Foodie Nation
In Trinidad and Tobago, Black (Fruit) Cake is THE dessert of the Christmas season:
Yield: 1 (9 Inch) Cake
INGREDIENTS
¼ Cup Prunes, deseeded
¼ Cup Cherries
¼ Cup Raisins or Currants
¼ Cup Mixed Peel
¾ Cup Dark Rum
½ Cup Cherry Brandy
8 Oz Butter (Room Temperature)
1 1/3 Cups Brown Sugar
4 Large Eggs
1 Tsp Almond Essence
1 Tsp Vanilla Essence
2 Cups Flour
2 ¼ Tsp Baking Powder
2 Tsp Cinnamon Powder
¾ Tsp Nutmeg Powder
½ Tsp Elychee Powder (Cardamom)
Zest of an Orange
1/3 Cup Browning
¼ Cup Chopped Almonds
To Soak Cake:
½ Cup Dark Rum
¼ Cup Cherry Brandy
METHOD
1. In a deep medium bowl, add in the prunes, cherries, raisins, mixed peel and pour in the dark rum and cherry brandy. Mix well and allow fruit to soak in alcohol for a minimum of three days straight up to many months. (If soaking for numerous months, be sure to top up with more alcohol as fruits will absorb it as time goes by). Cover bowl and place to soak for your selected period of time.
2. Place fruits and its liquor into a food processor and process until semi coarse in texture, somewhat similar to a liquid paste consistency. Set aside.
3. Place either the beater or paddle attachment onto your stand mixer and in the mixing bowl; add in the softened butter, and sugar. On high speed, cream ingredients until light, fluffy and batter has increased in volume. (About five minutes)
4. On medium speed, add in the eggs one at a time just until they are all incorporated evenly into batter.
5. Switch machine off and using a rubber spatula, clean the sides of the bowl to allow all ingredients to thoroughly combine.
6. Into a separate bowl, sift the dry ingredients such as the flour, baking powder, cinnamon, nutmeg and elychee in. Set aside.
7. Place mixer back on to low speed and add in almond and vanilla essences as well as the addition of the sifted flour in two or three portions simultaneously as the machine runs.
8. Turn machine off and add in the orange zest, processed fruits and the browning. Place machine back onto low speed and allow ingredients to mix well ensuring to scrape down the sides of the bowl. Do not mix batter too much, just until fruits are evenly combined then turn off mixer.
9. Preheat oven to 280 degrees Fahrenheit.
10. Prepare a 9-inch spring form pan by greasing with some softened butter then dusting lightly with flour. Cut a circular piece of grease proof paper that fits the circumference of pan’s base and carefully lay inside. Pour fruit cake batter into the pan, then tap gently against the counter to settle the batter evenly.
11. Place cake pan into the oven on the middle rack and bake for about 1 hour and 10 minutes or until a toothpick or skewer, inserted in the cake, comes out clean. If still gooey, return cake back into oven for an additional 10 to 15 minutes and monitor so it doesn’t burn.
12. Meanwhile, in a small bowl; mix the ingredients to soak the cake.
13. When cake is done, let sit for 10 minutes to cool. Using a skewer, pierce the surface area of cake to create minute holes. Drizzle or brush the alcohol mixture all over the cake to allow the alcohol to soak in.
14. Allow cake to rest until completely cool, then slice and enjoy.
15. You can also continue to soak the cake a few more times over the course of the next few days to allow it absorb more alcohol and truly become stronger in flavor before slicing. This I recommend fully. Be sure to keep cake tightly covered in the pan as to prevent it from drying up.
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Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
#BlackCake #FruitCake #TriniChristmas
How to get any cologne for free! #cologne #fragrance #nordstrom
Claire Saffitz Makes St. Louis Gooey Butter Cake ft. Jo Firestone | Dessert Person
Claire Saffitz Makes St. Louis Gooey Butter Cake | Dessert Person. One of Claire’s favorite desserts from childhood is, Gooey Butter Cake, a St. Louis tradition unlike any other cake. While most recipes call for a box cake mix, Claire takes it back to its German origins as a yeasted coffee cake base with a buttery, gooey, vanilla-scented topping. THEN, Claire puts fellow STL-native, longtime friend, and comedian extraordinaire Jo Firestone to the taste test while the two settle old Gooey Butter Cake beefs.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Instant-read thermometer, stand mixer,
13x9-inch pan (preferably glass), pastry bag
Ingredients:
Cake
1 teaspoon active dry yeast (0.11 oz / 3g)
1/2 cup whole milk (4oz /113g)
1/3 cup granulated sugar (2.3 oz / 66g)
3 large egg yolks (1.8 oz / 50g)
1 large egg (1.8 oz / 50g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
2 1/2 cups all-purpose flour (11.4 oz / 325g)
1 stick unsalted butter (4 oz / 113g), cut into tablespoons, at room temperature,
plus more for pan
Topping
1/4 cup heavy cream (2 oz / 57g), at room temperature
2 tablespoons light corn syrup (1.4oz / 40g)
1 tablespoon vanilla extract
10 tablespoons unsalted butter (5 oz / 142g), at room temperature
1 cup granulated sugar (7 oz / 200g)
1/4 cup packed light brown sugar (1.8 oz / 50g)
1 teaspoon Diamond. Crystal kosher salt (0.11 oz / 3g)
1 large egg (1.8 oz / 50g), at room temperature
1 cup all-purpose flour (4.6 oz / 130g)
Powdered sugar, for serving
Video Breakdown:
0:00 Start
0:07 Intro to St. Louis Gooey Butter Cake
0:32 Dessert Person Intro Animation
0:50 About St. Louis Gooey Butter Cake & Claire's Childhood
2:38 Ingredients & Special Equipment
3:28 Make The Cake Batter
5:53 Maya Appears!
6:20 Let The Cake Rise and Prepare The Pans
9:49 Make The Topping
13:50 Bake + Taste/Outro
17:40 Jo Firestone Eats Cake With Claire Saffitz
24:33 Elementary Claire!
24:38 CATS! (Felix w/ Archie)
Find Dessert Person Online:
Claire Saffitz on Instagram:
Find Jo Firestone Online:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
BEST Yellow Cake Recipe (Layer Cake, Sheet Cake OR Cupcakes!)
This is my FAVORITE cake recipe - it makes 2 or 3 perfect layers, a sheet cake or 24 cupcakes. I love it with vanilla frosting but see links below for other frosting options!
PRINTABLE RECIPE:
Chocolate Frosting:
Chocolate Cream Cheese Frosting:
Cream Cheese Frosting:
Peanut Butter Frosting:
RECIPE:
FOR THE CAKE:
1/2 teaspoon salt
3 teaspoons baking powder
2 1/2 cups (310g) all-purpose flour
1 cup (227g) unsalted butter, melted
1 1/2 cups (297g) granulated sugar
4 large eggs
1 teaspoon (5 ml) vanilla extract
1 1/4 cups (296) ml buttermilk
FOR THE FROSTING:
1 cup (227g) unsalted butter, softened
4 cups (452g) powdered sugar
1/2 teaspoon salt
1 teaspoon (5 ml) vanilla extract
2-3 tablespoons (30-45 ml) heavy whipping cream
INSTRUCTIONS
FOR THE CAKE:
Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes
FOR THE FROSTING:
Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
Frost cake or cupcakes as desired.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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How to melt white chocolate perfectly | Tips & tricks
@Snehalscakesandcooking
Ingredient used :
White chocolate compound : 125 gm
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Matcha Chestnut flaky swirls
Mid-autumn festival has arrived and a time when families reunite and gather round the dinner table to savour all manners of delicacies. This is one of the traditional types of moon cake that can be found.
A flaky ball of pastry filled with chestnut that has just a subtle hint of sweetness. A perfect accompaniment to green tea.
(makes 8 pastry cakes)
Ingredients
1. Plain dough
* 40g Plain flour
* 8g Sugar
* 15ml Water
* 15g Plant-based butter
2. Matcha dough
* 40g Plain flour
* 1g Matcha powder
* 24g Plant-based Butter
3. Chestnut filling
* 120g cooked chestnuts
* 90g water
* 30g sugar
* 5g tapioca starch
* oil (for cooking the paste)
170°C for 13-15 mins