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How To make Sean's Holiday Fruitcake
Ingredients
1/2
cup
golden raisins
1/2
cup
currants
1
cup
cranberries, dried
1/2
cup
blueberries, dried
1
cup
cherries, dried
3/4
cup
apricots, dried, chopped
1
lemon, zest from
1
orange, zest from
1
lime, zest from
1/3
cup
ginger, candied, chopped
1
cup
rum
1
cup
sugar
3/4
cup
butter
1
cup
apple cider, or apple juice
4
each
cloves, whole
6
each
allspice berries, whole
1
teaspoon
cinnamon, ground
1
teaspoon
ginger, ground
1 3/4
cup
flour
1 1/2
teaspoon
salt
1
teaspoon
baking powder
1
teaspoon
baking soda
2
each
eggs
1
cup
pecans, walnuts
Directions:
Grind all the spices in a petal and mortar or any other method you prefer. Using whole spices and grinding just prior to making the fruitcake makes a difference.
Use dried fruit instead of candied fruit.
Toast the nuts in a 300 degree F oven for an hour. Toasting the nuts brings out much more flavour.
Combine fruit, candied ginger and the orange, lemon, lime zest in a large non-reactive bowl. (eg. glass or plastic) Add rum and macerate (marinate) overnight. To speed things up you can microwave for 5 minutes to speed the process.
Place the fruit/rum mixture in a non-reactive pot. Add the suger, butter, apple cider, and all spices. Bring to a boil, stirring often and simmer for 5 or 10 minutes. Remove from heat and cool to room temperature.
Heat oven to 325 degrees F.
Combine the remaining dry ingredients and sift into the fruit mixture.
Using a large wooden spoon mix together quickly. Then stir in eggs one at a time until completly incorporated, then fold in the nuts.
Place the mixture into a 10 inch non-stick loaf pan and bake for 1 hour. Check for doneness with a toothpick in the middle of the cake, if it comes out clean it's done. If it's not done bake for another 10-15 minutes and check again. I find mine usually take a good 1 1/2 hours.
Remove cake from oven and place on a cooling rack. Spitz the top with brandy in a spay bottle (or baste) and allow to cool. Let the cake cool completely before taking it out of the pan.
Once the cake is completely cool, seal in a tight sealing food safe storage container. Check the cake every few days. If it's dry, spritz with more brandy.
The spritzing with brandy is to help prevent the cake from cracking by preventing the surface from drying out.
The cake's flavour will be considerably enhanced by aging over the next two weeks.
How To make Sean's Holiday Fruitcake's Videos
Jamaican Fruit Cake!
Hey guys! Me and my mom makes Christmas cake/fruit cake. Hope you like the video and tag me on IG @kareentwinny93 when you try this recipe. Remember to like, comment and subscribe!
INGREDIENTS
1/2 lb butter/margarine
1/2 lb dark sugar
6 eggs
1 lb flour
1/4 lb breadcrumbs
3 tsp baking powder
1/2 tsp salt
2 tbsp cinnamon powder
1 tbsp nutmeg
2 tsp mixed spice
3 cups soaked fruits (blended)
1 tbsp vanilla
1/2 cup rum
3 cups red wine
1/4 cup browning
Makes a 9 inch cake
Soaking Fruits for Black Cake and Fruit Cake || Guyanese Christmas!- Episode 317
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Ingredients and Measurements:
For the batch we made:
4 lb. currants
4 lb. raisins
4 lb. dried prunes
2 lb. maraschino or glace cherries
1/2-1 cup mixed peel (OPTIONAL)
2 and 1/2 (2.5) 750 mL bottles of red wine
1/2 of a 750 mL bottle of rum of your choice
To make a smaller batch of fruits:
1 lb. raisins
1 lb currants
1 lb dried prunes
1 lb maraschino cherries/glace cherries
1/3 cup mixed peel (OPTIONAL)
(1) 750 mL bottle red wine
1/2 cup rum of your choice
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Ep #15 How to Make Jamaican Christmas Rum Black Fruitcake / Wedding Cake (Detailed Instructions)
#rumcake #christmascake #jamaicancake #fruitcake #blackcake
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Enjoy my step by step recipes and videos on cooking and baking including healthy meals and traditional favorites including popular Jamaican dishes with the richest spices and best ingredients. I will also be sharing business tips, healthy lifestyle tips and my other fun activities! Cooking and baking gives me so much joy and I'm so excited about sharing my recipes with you!
Our Jamaican Rum Fruitcake also called Jamaican Christmas Cake or Jamaican Wedding Cake is possibly the most popular Jamaican food item shipped abroad from Jamaica and maybe just as popular in Jamaica as jerk chicken. Some dishes we have in Jamaica can also be found in the wider Caribbean but somehow we have our own unique Jamaican style and for our Fruitcake I think it is the Jamaican White Rum and the mixed spice which includes pimentos which makes it so unique.
Traditionally we start soaking our fruits from the year before and by the time December comes we have a rich aromatic blend of rum, sweet red wine and fruits.
I particularly hold Christmas cake baking close to my heart because it reminds me of my Mom so much and all the special family reunions at Christmas. My Mom made the best cake ever but she never used a recipe so I knew the ingredients but it took me years to develop my recipe because we didn't have social media to get recipes online back then. It took me about 20 years to have a recipe which I no longer made any amendments to.
I love a rich fruit cake which is light enough to not be cloying. I don't like the heavy pudding like cakes. This Jamaican Rum Christmas Black Fruitcake is the perfect blend of fruits, lightness and moistness and without the rum and wine being too overpowering and you can add as much rum and wine as you like after baking.
Every house in Jamaica has fruitcake and sorrel at Christmas and every guest is expecting it. It has to be at the Christmas dinner table and the bakers in the family usually give them as gifts. Many holiday bakers also make some extra income at this time of the year too from their cakes.
Cooking is all about being creative and adding your own style to recipes. Let me know if you tried any of the dishes. Enjoy!!!
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Small Batch Belizean Black Fruit Cake | Caribbean Rum Cake | 6 x 2
My Aunt Grace had simple the best recipe for Black Fruit Cake. In this video I cut the regular recipe to 1/4 in order to make a 6x2 inch cake.
Small Batch Belizean Black Fruit Cake | Caribbean Rum Cake | 6 x 2 is my new cookbook called No More Leftovers. Black fruit cake is predominantly known in Caribbean countries. Each culture makes it a little bit different, but all add fruits and some type of alcohol. I use wine on mine because the rum makes it too bitter for me.
Ingredients:
1/4 c. unsalted butter (softened)
1/2 c. + 1 T. granulated white sugar
2 eggs (separated)
1/8 tsp. lemon extract
1/2 c. + 2 T. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. all purpose flour (to flour fruits)
1/2 c. dried fruits
3 1/2 oz. Blue Mountain Country burnt sugar
1 oz grape juice
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Hi, My name is Barbara and I'm originally from Belize located in Central America. I now reside in Southern California with my husband of almost 34 years and 3 young adult children Josh, Jory and Jada. Although I'm the host of the show, Joe and the kids play a major part in front of and behind the camera.
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How To Make THE BEST Belizean Black Fruit Cake In 8 Minutes
This video is a tutorial and not one of my longer videos. I walk you step by step through making moist fruit cake using real burnt sugar and not caramel. Although many Caribbean countries make black fruit cake, my recipe is from my Belizean culture. Most people normally use rum to soak the fruit and drench the cake. I've found that run makes the cake slightly bitter, so I used a sweet wine instead.
Black cake, which is also made in other parts of the formerly British Caribbean, including Jamaica and Guyana and Belize traces its roots to British plum pudding, with additional historical notes in the rum and molasses (or, better yet, burnt sugar) that flavor and color it.
The best way to describe the taste is that of caramel. Many people use rum, but I use wine to soak the cake because the wine makes the cake a bit sweeter.
What does burnt sugar taste like?
Burnt sugar adds a bitter, toasty, molasses-like flavor to cocktails and desserts.
Baked to perfection, the Belizean Black Fruit Cake boasts a moist and dense crumb that speaks of a labor of love. Its dark, ebony hue reflects the depths of its complexity, while the occasional glint of candied fruits embedded within hints at its joyful celebration of festivity and togetherness.
Ingredients
2 1/3 c. granulated white sugar
1 1/8 c. salted butter (softened)
5 eggs (separated)
1/4 tsp. lemon extract
2 1/2 c. all-purpose flour
1 T. baking powder
4 oz dark grape juice
1 (14 oz) bottle Blue Mountain Burnt Sugar
2 c. candied mixed fruits.
Hi, My name is Barbara and I'm originally from Belize located in Central America. I now reside in Southern California with my husband of almost 36 years and 3 young adult children Josh, Jory and Jada. Although I'm the host of the show, Joe and the children play a major part in front of and behind the camera.
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പ്ലം കേക്ക് | ക്രിസ്മസ് കേക്ക് | Easy Plum Cake Recipe | Christmas Cake Recipe
Plum cake also called Fruit cake is a traditional Christmas cake which is rich in dry fruits and nuts. The other main ingredients used for this recipe are rum, butter, spices, caramel syrup and all purpose flour. It tastes better when stored for long time. Friends, please try this recipe and post your feedback.
#christmascake #plumcake
???? INGREDIENTS
Mixed Dry Fruits - 250 gm
Rum - 150 ml
Mace (ജാതിപത്രി) - 3 Nos
Cinnamon Stick (കറുവപ്പട്ട) - 3 Inch Piece
Dried Ginger (ചുക്ക്) - 3 Inch Piece
Sugar (പഞ്ചസാര) - ½ Cup (125 gm)
Water (വെള്ളം) - 1 Tablespoon
Hot Water (ചൂടുവെള്ളം) - ½ Cup (125 ml)
Cashew Nuts (കശുവണ്ടി) - ¼ Cup
All Purpose Flour (മൈദ) - 1½ Cup (200 gm) + 2 Tablespoons
Baking Powder (ബേക്കിംഗ് പൗഡർ) - 1½ Teaspoon
Butter (വെണ്ണ) - 200 gm
Brown Sugar (ബ്രൗൺ ഷുഗർ) - ¾ Cup (125 gm)
Egg (മുട്ട) - 4 Nos
Vanilla Essence (വനില എസ്സെൻസ്) - ½ Teaspoon
Lime Juice (നാരങ്ങാനീര്) - 1 Teaspoon
Salt (ഉപ്പ്) - ¼ Teaspoon
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