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! ???? (Part 1)
How to make the BEST BLACK CAKE | CARIBBEAN BLACK CAKE | Jehan Can Cook
Learn how to make the BEST Guyanese Black Cake. This treat is a Christmas staple in Guyanese and Caribbean households. CLICK ON THE LINK BELOW FOR THE FULL RECIPE.
BLACK CAKE RECIPE:
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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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Black Cake - Cooking with Flavors of Belize & Sean Kuylen
One of the most important items on the menu for a true Belizean Christmas. Chef Sean Kuylen tries his hand at baking, adding some flavor to this timeless recipe and almost burning off an eyebrow in the process!
If you are looking for an authentic homegrown Belizean recipe (with a spin, of course) to try this Christmas - our Black Cake recipe is perfect.
How to Make Belizean Black Fruitcake Recipe
Sharing my mom’s “secret” Black Fruitcake recipe with you. I know she would be very proud watching down on me.
???????????? BELIZEAN BLACK FRUITCAKE
1 ½ cups fruitcake mix/candied fruits, diced
½ cup prunes, diced
¼ cup raisins
½ cup brown sugar
½ cup brandy
*Stew fruits over medium-low heat for 15 minutes.
1 stick margarine (8 tablespoons)
½ cup brown sugar
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon vanilla
¼ cup stout
4 tablespoons browning (add more if you like)
*Bake at 300 F or 150 C for 60-65 minutes or until a toothpick inserted in center comes out clean.
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The best way to get black buttercream without using too much food colouring