The Traditional Jamaican Black Cake is preferred and baked by most Jamaicans during the Christmas season. As with cooking, every Jamaican has a slightly different recipe which still turns out great. This recipe is for two 9 inch cakes. It takes a little effort, but the outcome is delicious and gratifying. For the best mouthwatering Jamaican Black Fruit Cake, fruits should be soaked in Red Label Wine for 1 week at minimum or to up to a year. When soaked that long, the dried fruits are allowed to absorb the flavored liquid. Place the fruits in a large jar, pour wine/rum in until fruits completely
Jamaican Christmas Cake - dark, rich and moist fruit cake for holiday celebration
The Traditional Jamaican Black Cake is preferred and baked by most Jamaicans during the Christmas season. As with cooking, every Jamaican has a slightly different recipe which still turns out great. This recipe is for two 9 inch cakes. It takes a little effort, but the outcome is delicious and gratifying. For the best mouthwatering Jamaican Black Fruit Cake, fruits should be soaked in Red Label Wine for 1 week at minimum or to up to a year. When soaked that long, the dried fruits are allowed to absorb the flavored liquid. Place the fruits in a large jar, pour wine/rum in until fruits completely
Jamaican Sorrel Fruit Cake is a spin -off the traditional fruit cake. The petals of the sorrel plant is used alongside a variety of fruits blended with and soaked in Jamaican Rum and Sweet Wine. This is perfect to eat during the festive season and any time sorrel is available to you.
Jamaican Black Cake, also known as Christmas Cake, is a rich and flavorful dessert that is traditionally enjoyed on special occasions in Jamaica. Made with rum-soaked fruits, aromatic spices, and a dark, moist cake base, this cake is a delightful treat that will impress your friends and family.
In today's blog post we will explore the intricacies of the Jamaican fruitcake/ black cake/ Christmas cake. Sooo......it’s that time of year again! The crisper, cooler air heralds the most wonderful time of the year. That time when we relish the relief from hot, humid days by basking in the much-anticipated Christmas breeze. That time when our hearts grow a bit bigger to extend more support and show more love to those who are less fortunate. That time for reflecting and meditating on the most precious gift of all: the gift of Jesus Christ. That time for indulging in the delectable delight of the famed fruitcake that tantalizes our taste buds. It is the most popular dessert in Jamaica and possibly the English-speaking Caribbean during the Christmas season. Renowned as the black cake because of its rich, dark color, this cake graces the table of almost every home in Jamaica at this time of the year. However, it is also quite popular at weddings, birthdays and other celebrations during the year. Its history is based on a plum pudding brought to the Caribbean by the English in the 18th century. Over the centuries the methods and ingredients have morphed into many variations. However, one thing is certain, its popularity seems to grow exponentially with each year that comes. Most persons closely guard their recipes under lock and key and will not share it. Neither for love nor money. A few will even be offended if you dare to ask them to share their recipe. The main reason is that at this time of the year, the making of fruit cakes is huge business in Jamaica. All bakers truly believe that their fruitcake is the best and hence they market it as such. Everyone’s cake is unique and results will vary based on a variety of factors. These include the quantity and types of spices used, the types and brands of wine and/or rum, the amount of sugar and the addition of extra ingredients such as molasses or juices. Some persons use margarine. Some use butter. Some use a mixture of margarine and butter. Some swear by the soaking of the dried fruits in concoctions of rum and wine for several months up to a year or more while others believe it makes no difference and that a week or less is enough. In the case of the latter, persons tend to stew the fruits before using them in their recipes. In addition, the fruits used are no longer limited to the traditional raisins, prunes and currants but have expanded to include other dried fruits such as cranberries and apricots. Some may even opt not to use prunes. Textures will vary too. Some are like pudding others are lighter but moist. My mother’s fruitcake was lighter but I have also come to appreciate and love a slightly denser texture. In recent years, new flavors of fruit cakes have taken the market by storm. We are no longer limited to the traditional fruit cake. Variations include the sorrel fruit cake, the coconut fruit cake, the nuts fruit cake, the coffee fruit cake and even the vegan fruit cake among others. I will share with you the recipe I used to bake my very first fruit cake. Over the years I have tweaked it and tried different rums, wines, different quantities of spices and fruits. You can use the recipe as is or tweak it to suit your preferences. Be warned though. It is a labor of love as the process can and does take a while especially if you are a novice baker but it is worth it. Preparation of Fruits for Baking 1 lb. raisins 1 lb. currants 1 lb. prunes You can also add some cherries and mixed peel if you like 1. Blend the fruits or leave them whole if you like to taste chunks of fruit in your cake. 2. Cover the contents with a mixture of rum and wine in a glass jar with a lid that seals well. Red Label wine is a favorite among Jamaican bakers. It is advised that you do not use plastic containers. 3. From time to time, examine the soaked mixture and add more rum and wine as necessary, to keep the fruit covered. Ingredients 8 oz. sugar 8 oz. butter 5 eggs 2 tbsp. browning (use less or more according to how dark you want your cake to be) 2 tsp. lime juice 1 tsp. grated lime rind 2 tsp. vanilla 1 tsp. of almond flavoring 1 tsp rose water 3 to 4 cups mixed fruits 6 oz. flour 6 oz. bread crumbs 1 tsp. baking powder ¼ tsp. salt ½ tsp nutmeg 1 tbsp. mixed spice Method 1. Prepare a 9-inch tin by greasing it and lining with baking paper. 2. Beat butter and sugar until light and fluffy. 3. Pre-heat oven at 325 F 4. Crack eggs in a bowl. Add eggs one by one to the batter and beat in well 5. Mix in browning, vanilla, rose water, almond flavoring, lime juice and rind. 6. Mix in the soaked fruit. 7. Mix together flour, breadcrumbs, baking powder, nutmeg, salt and mixed spice. 8. Use a wooden spoon to gently fold in flour mixture into the batter in 3 portions. 9. Add about a quarter cup of rum/wine mixture to batter. 10.Bake for approximately1 hour 35 minutes or until an inserted toothpick or cake tester comes out clean. If you try this recipe, be sure to let me know how it turns out. Here’s to a very merry Christmas. Happy baking! Enjoy!
The Traditional Jamaican Black Cake is preferred and baked by most Jamaicans during the Christmas season. As with cooking, every Jamaican has a slightly different recipe which still turns out great. This recipe is for two 9 inch cakes. It takes a little effort, but the outcome is delicious and gratifying. For the best mouthwatering Jamaican Black Fruit Cake, fruits should be soaked in Red Label Wine for 1 week at minimum or to up to a year. When soaked that long, the dried fruits are allowed to absorb the flavored liquid. Place the fruits in a large jar, pour wine/rum in until fruits completely
If you know anything at all about West-Indian Caribbean culture you already know that Jamaican Black Cake is a must have at Christmas time. If you didn’t know before now, a Caribbean Christmas dinner invite will almost certainly net you a slice of the most alcoholic cake you will ever eat. A cousin of the British […]
Jamaican Rum Raisin Cake is a delightful dessert that carries with it the vibrant spirit of the Caribbean.
With it being the summer holidays, the girls and I have done lots of picnics on our days out and this cake is excellent for picnics. It’s easy to make, is very moist, lasts for ages and is absolutely delicious. In fact Mr OC loves it so much he moans with joy when eating it! […]
The Jamaican rum cake is a rich, fruit-laden confection soaked in a number of liquors. Find out more about its history and try our easy-to-make recipe.
This easy guide on How to Soak Fruit for Christmas Cake is a simple recipe that shows how to prepare the rum soaked fruit in alcohol for Jamaican black rum cake or fruit cake. It combines dried fruit such as prunes, raisins, cranberries, cherries and mixed peel with J. Wray and Nephew White Overproof Rum and Red Label Wine.
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Jamaican Breadfruit Punch Recipe || Jamaican Recipe Contest Entry #13 Breadfruit is a very versatile food, used in a variety of ways in the Jamaican diet
Cette confiture courgettes citron gingembre est originale. C'est Martine, ma voisine adhérente de l'amap qui m'a soufflé la recette,
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Step-by-step method for making Fig, apricot and pistachio Christmas cake yourself.
Préparation : 20 min Cuisson : 35 min Pour 6 personnes : -40 g de farine -30 g de maïzena -150 g de poudre d’amandes -1/2 sachet de levure -150 g de sucre -3 œufs -250 g de mascarpone -1 cuillère à café d’extrait d’amande amère -300 g de cerises -60 g d’amandes effilées Laver, dénoyauter les cerises (en garder quelques unes pour la déco éventuellement). Préchauffer le four th. 6 (180°). Mélanger la farine, la maïzena, la poudre d’amandes et la levure. Fouetter les œufs avec le sucre. Ajouter le mascarpone et l’extrait d’amande, puis le mélange sec. Ajouter enfin les cerises dénoyautées. Verser dans un moule à manqué graissé, éparpiller les amandes et enfourner pour 30 à 35 min. Tester la cuisson, laisser refroidir avant de démouler. gâteau,cerises,mascarpone,amandes
This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. Just weigh, stir and cook. The cake uses the all-in-one method and is suitable for food processors, stand mixer or hand-mixer.
