Pulse together about 3 to 5 times, depending on the desired chunkiness of the fruits. ... Trinidad Black Cake / Caribbean-Rum-Fruit-Cake Cooking With Ria. 30 mins. 2. Add flavourings – essence etc. Add in flour, in three batches, mixing lightly after each addition of flour 7. (See note 2), Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out clean, Remove from oven and baste with 1/4 cup rum and 1/4 cup cherry brandy. . Stir in flour and when all is mixed, you may add some of the wine form the soaked fruit. Last year, I went to her home and made black cake for her with some of the soaked fruits. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. The Caribbean-rum-fruit-cake that trumps all other cakes. After working on this recipe for years, I believe that this is a fantastic recipe. Here is a quick, simple recipe for a Sorrel Fruit Cake. Still extremely delicious! Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. If you I soak only half the fruits in the cup of rum and wine, then add the other half when I am pureeing the fruits, because I like the resulting texture of the cake. Trinidad Fruit Sponge Cake Recipe - Orange Sponge Cake Recipe Allrecipes. Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1). It will make about 2 cups. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake. Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). This version (and quantity) will result in more of a pudding texture rather than a “cakey” texture. Cool in pan for 5 minutes before turning out on rack I personally like using springform pans and line the bottom with parchment paper. *Note 1: I sometimes get 3 cake pans depending on how thick I want the cake for that time. When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. have a blender, use it.Then we will add the eggs to the creamed This recipe will also make approx. When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. Add orange and lemon zests, beat until frothy, about 7-8 minutes. What makes it so special, so beloved? Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). I also add cinnamon, clove, allspice & nutmeg to taste. •Glass or plastic container to soak fruits, if you plan to do this ahead. I personally don’t like to collapse and sprawl out on my sofa, bed or desk after eating one slice of cake. The batter will lighten in color again after adding flour. Because of that bucket of fruits, I grew up thinking that soaking –for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. *Rubber spatula for scraping down batter and smoothing The rum elevates it to a level that makes you giddy with happiness. didn’t add your mixed peel, cherries while grinding, add them in now, along The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. I would always look forward to this season just to get a piece of this cake. Preheat oven to 275F 2. Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. I tested it so many times, that late one night while placing the cherries on one of the many cakes I made, I swore that the cake was moving. I couldn’t tell the difference! She did ‘buff me up’ for saying that about her and said that she baked cakes all the time! and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. Cream butter and sugar until light & fluffy 3. No more doubts, averaging, trial and error methods. In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment! Secondly I am a lover of fruits so this is rite up my alley. (Usually next day), Cakes must be all the way cooled before being removed from the pan. Some people like their cake light and some like it very dark. With the introduction of food processors in the kitchen, soaking for months to soften the fruits is no longer required, in my humble opinion. If you Many people use it for their wedding cake, and it is a must have for Christmas. Combine 2 cups of the brandy, 2 cups of the rum, currants, raisins, prunes, cherries, citrus peel, cinnamon, anise, and vanilla bean seeds in a medium pot and bring to a gentle boil. When ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. You can mix these together Bring fruit from its resting place. Add soaked fruits, mixed peel, cherries, and almonds if using to the mixture. and pop it into the oven. Trinidad Black Cake. STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! If it falls, you need to add ½ cup, or more flour, to the batter. Instructions. Design by Omar Wraikat---Improved by www.anmatt.studio, Trinidad black cake, Trinidad fruit cake, Jamaican rum cake. Alternatively, test with a thin knife; insert in the centre of the cake, if it comes out clean the cake is done. Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix. Cupcake pan (makes 24) or Cake tins Crack eggs into a bowl. I also use more fruit, like dried dates, apple, apricots & cranberries. It will make about 2 cups. I settled on a recipe given to me over the phone by my mom’s friend, Aunty Lach. Add vanilla and almond extracts. Fruit Cake Rasa Malaysia. I now present the truly ubiquitous Trinidad black cake, a Caribbean-rum-fruit-cake that trumps all other cakes. I'm Renz, chief cook and bottle washer. It can then be filled with jam and cream. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Grease 2 8-inch or 1 10-inch (25 cm) round cake pans. Stir to combine. The decision is yo. Before I get to the recipe I would like to thank all the wonderful readers of my blog, especially those who have taken the time to send me such wonderful emails telling me how much you love my blog and sharing your personal stories with me. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). Wishing you a Merry Christmas and Fabulous New Year! 2 cups pureed fruit or all of the pureed fruit 1 cup soft unsalted butter or 2 sticks or 16 tbsp. I won't spam you, promise! Firstly this recipe is very simple and has easy steps. Combine in a large bowl with mixed peel and almonds. Because the fruit in this cake is already saturated with alcohol, we found that additional soaking was not necessary. Once light and fluffy, beat in the eggs, 1 at a time. If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. Total time. Beat well. It was at that moment, I knew what it felt like to be utterly inebriated. This can be done until the cake is cooled or all the mixture is used. I I translated her “average” measurement and suggestions into the best recipe I could create. Start with 1/4 cup browning and mix. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won't recommend doing that! When a Trini “Parangs” around this time of the year this is surly one of the many things offered to you. ), cream. December 24, 2008 by felix 84 comments. •The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved. Top trinidad fruit cake recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. I trim the excess paper around tin.). ), Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes. Important-place a wooden spoon upright in the middle of the batter. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). In a large bowl, cream together the butter and sugar until light and fluffy. Soaking all the fruit especially the dried fruit makes the cakes very moist. Makes 1-2 cakes (depending on whether you like it thick or thin), ½ lb butter (2 sticks), room temperature (I used organic sweet cream salted butter), plus more for buttering pans, 1 cup red rum (I use Fernandez black label), 2 ½ tablespoons browning (also known as burnt sugar) (may need more depending on the brand), •8 inch pan (I used a 9 inch in some of the pics here which resulted in a thinner cake) or, •Food processor or blender to macerate fruits (or old fashioned food mill), •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar). The cake is done when a toothpick inserted in the center comes out clean. Add beaten eggs mixture to creamed butter and sugar. 4. The rum elevates it to a level that makes you giddy with happiness. Repeat the morning and evening the next day. LEARN TO MAKE VEGAN CURRY CHANNA AND ALOO, Mummy’s Easy, Cheesy, Caribbean “Scalloped” Potatoes. I don’t enjoy eating huge chunks of fruits!). usually stick to Grace brand browning in the small bottle. Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). Add lemon zest, almond essence and vanilla what people have.A hand mixer at least, to cream the butter and I double the recipe where I can use more fruit. Pour whisked eggs into the creamed mixture in a very slow and steady stream until combined. Most of the best bakers I spoke to in Trinidad uses 12. Set aside. 5. Cover the bowl tightly, and let soak for a … Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. sugar and after that, you can make sure you have a large bowl to continue the Feel free to make it whatever height and width you like–varying the pans that you use. Let this mixture cool. The Best Caribbean Fruit Cake Recipes on Yummly | Caribbean Fruit Cake Aka Black Cake, Fruit Cake, Black Cake – Caribbean Fruit Cake. This is my absolute favorite cake for the Christmas holidays. Haha.. exactly. large bowl now.Then incorporate egg mixture.Now start 1. Sift flour and baking powder together 4 times 6. Add more raisins, less cherries etc… whichever way, have fun with it! It's delightfully moist, delicious, and intoxicating! Blend Fruit base together and grind with cherry brandy, rum and bitters until the mixture is consistent. •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) The color of the cake darkens as more of the rum and wine mixture is poured on…. are doing your fruits above, make sure you have 4 pounds of that set aside to A decadent Caribbean black cake (rum fruit cake), popularly made in the Caribbean around Christmas time using rum-soaked fruits of raisins, prunes, currants. with almonds if using.Now here is where you add your browning. Thank me later! This recipe was featured as part of our Shockingly Tasty Fruitcakes project. This cake brings myself, family and friends holiday cheer. Stir occasionally. Prep time: 15 Min Cook time: 2 H & 30 M Total time: 2 H & 45 M. Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. to fold in the flour, baking powder, and cinnamon. the things you want in a black cake.Once you have decided how you Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. Guyanese Style Fruit Cake . If you used a small bowl to cream then transfer to your This is the most famous cake in the Caribbean. Add brown food colouring to make cake as dark as desired. Add soaked fruits, but not too much wine, and mix well. 3.5.3217 Click here for step by step recipe with pictures. I stand corrected my friends, I may have been too drunk with black cake to recall the facts of my childhood. If cake pans are more than 1 inch in height you will need less pans. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Home drum must beat first :), Template Credits •Food processor or blender to macerate fruits (or old fashioned food mill) coarse consistency. Prep time. Recipe type: Dessert. Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink. It can then be filled with jam and cream. The rum elevates it to a level that makes you giddy with happiness. A delicious cake perfect for the christmas season. Add mixed peel and cherries which have been floured lightly. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. Baking day – Blend Fruits: Pour the soaked fruit and remaining juices into a blender and blend until thick and chunky. Pour batter into one or two prepared 8 inch round baking pans(or pans lined with parchment paper). Immediately place pans on the middle rack in the oven and bake until a toothpick or skewer, inserted in the cake, comes out clean, about 45-70 minutes. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it's finished baking. Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy. Place in a cool, dry place to sit for up to a year, periodically turning and adding more rum throughout the year. Everyone loves a good piece of "black cake". What makes it so special, so beloved? You can double or quadruple the soaked fruits part if you plan to make numerous cakes! Signup to receive new posts via email! Some use ‘browning’ to add color to the fruit cake. combine with the batter.This will be a low bake so set your oven I trim the excess paper around tin.). I'm all about food infused with some of my Caribbean ingredients. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). Guess every islander will say the black cake from their respective country/lsland is the best. fruit. What makes it so special, so beloved? One cousin does not add baking powder and the result is soft, almost pudding-like. 1 hour 40 mins . BLACK CAKE, CARIBBEAN RUM FRUIT CAKE, FRUIT CAKE, RUM CAKE, 2 sticks, room temperature (I used organic sweet cream salted butter), plus more for buttering pans, also known as burnt sugar, or more depending on the brand. Two will result in thin cakes–one thicker. If you wish for a cakey texture, reduce amount of fruit used. Permission to grab one pic AND link back to original post. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. The cake can be eaten on the day it’s made, or can be aged up to 2 months without affecting its taste or texture. or 1 block 1 1/4 cup sugar 3 large eggs 2 cups flour 2 tsp cinnamon 1 tsp nutmeg 1/2 cup Browning Zest from 1 lime Zest from 1 orange 2 tsp baking powder 2 tsp mixed essence-----To soak the cake 1/2 cup Hennessey brandy or any dark rum of your choice 2 tbsp white rum Immediately place pans on the middle rack in the oven and bake until cakes separates from the sides of the pan or until a toothpick or skewer comes out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). Light Fruit Cake: If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. Stir in mixed fruit, wine, and molasses. 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