Island Christmas Cake Recipes

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ISLAND CHRISTMAS CAKE



Island Christmas Cake image

Provided by Food Network

Yield 18 mini loaves

Number Of Ingredients 21

1/2 cup currants
1/2 cup figs
1/2 cup dried cherries (chopped)
1 tablespoon crystallized ginger
1 cup cherry brandy
1 cup rum
1/2 pound butter
1/2 pound brown sugar
1/2 pound molasses
4 large eggs
Juice and rind of one lemon
Juice and rind of one orange
1/4 pound all propose flour
1/4 pound cake flour
2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 cup almonds (sliced)
1 small carrot (grated)

Steps:

  • In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan.
  • Mix all ingredients together and refrigerate overnight, longer if possible.

CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)



Caribbean Christmas Cake (Known As Black Cake) image

I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!

Provided by Lennie

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 lb butter, softened
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice
1/2 lb prune, chopped
1 lb raisins
1 lime, zest of, freshly grated
1 lemon, zest of

Steps:

  • Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
  • In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
  • In a separate bowl, sift together the dry ingredients.
  • In a third bowl, beat the eggs with the rum.
  • Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
  • Fold in flour mixture; do not overbeat.
  • Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
  • Remove cake from pan when cool.

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