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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
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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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.
What’s In That Special Black Cake and Rum Popo?
Visit youtube.com/gbtvfeed for the live stream of the entire newscast, or visit channel5belize.com for a text transcript.
As December rolls around, housewives start collecting their ingredients for that traditional black or white fruitcake for Christmas and that prized bottle of rum popo. Traditional for many people means buying those fruits, nuts and caramel weeks before Christmas, like around this time, so they can soak the fruits in rum for that extra kick. And usually first-timers try their hand at rum popo from now, as well, to perfect their skill for closer to Christmas Eve when they make a few bottles to share with family and friends. If this is your first Christmas making black fruit cake and rum popo, Marion Ali did the leg work for you and has the main ingredients in the following report.
Fruit Cake / Pastel Navideño con Licor SUPER RICO! Pan Navideño
#christmas #fruitcake #pannavideño
INGREDIENTES:
DEJAR MACERAR (REPOSAR) FRUTOS SECOS 1 A 2 DIAS ANTES!
CUALQUIER FRUTO SECO O CRISTALIZADO QUE MAS TE GUSTE!
1/4 de azucar (50 g)
1 taza (250)de BRANDY / RON / CUALQUIER LICOR QUE TU GUSTES!
INGREDIENTES PARA EL PAN:
2 tazas (240g)
1 cda de polvo para hornear
pizca Sal
1/2 taza de azucar (100g)
1/4 taza leche entera (65ml)
3 huevos temp ambiente
1 barra de mantequilla SIN SAL (113g)
Esencia de Vainilla o Naranja o Almendra o la que gustes
Ralladura de 1 naranja o 1 limon
The best Jamaican Fruit Cake Recipe
Chef Noel shows viewers how to make an easy Jamaican Christmas fruit cake.
follow:
Recipe Edited, Nov. 2023
8oz (1/2lb) butter
8oz (1/2lb) Brown sugar
5 Large eggs
1 teaspoon Vanilla
.5 tsp rose water
.5 tsp almond essence
1.5 cup fruits soaked & pureed ( raisins, cherries. prune, Candied mix peel)
1.5 cups flour
1/4 cup bread crumbs
2 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
1/2 tsp nutmeg
1 cup wine
1/2 cup rum
3tbsp browning
Old Fashioned Dark Fruit Cake
This is a very rich, tasty cake for all you fruit cake lovers! Hope that you give this one a try.