Jamaican Fruit Cake Recipes

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BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)



Black Cake (Caribbean Rum Soaked Fruit Cake) image

This beloved rum soaked fruit cake is rich, perfectly spiced, and decadent. You'll find yourself having a little piece each day until it's gone!

Provided by Alica

Time 1h30m

Number Of Ingredients 27

1 lb prunes, pitted
1 lb currants
1 lb raisins
8oz red glaced cherries
4oz mixed peel
750mL bottle port wine (or another dark red wine)
3-4 cups white or dark rum
Keep one extra small bottle rum on hand
4 tbsp brown sugar
4 tbsp port wine
1 lb unsalted butter, softened (4 sticks)
1 lb sugar, demerara brown or white granulated (2 cups)
12 eggs
Zest of one lemon
Zest of one orange
1 tsp vanilla extract
1 tsp almond extract
2 tsp mixed essence
1 1/2lbs macerated fruit mixture (about 3 heaping cups)
300g all-purpose flour (2 1/2 level cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground clove
1/4 cup dark rum
1/4 cup cherry brandy

Steps:

  • Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
  • If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
  • Preheat oven to 275 or 300 degrees F.
  • Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
  • Bring eggs and butter to room temperature.
  • Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
  • In a separate bowl, mix all dry ingredients. Set aside.
  • In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
  • Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
  • Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
  • Pour batter into lined cake pans.
  • Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.

JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

Steps:

  • Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
  • Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
  • In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
  • Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
  • Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

SHARON'S JAMAICAN FRUIT CAKE



Sharon's Jamaican Fruit Cake image

A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!

Provided by Sharon

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h50m

Yield 12

Number Of Ingredients 17

2 cups butter
2 cups white sugar
9 eggs
¼ cup white rum
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
  • Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g

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