JAMAICAN BLACK CAKE
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.
JAMAICAN CHRISTMAS CAKE
This is the very first one I made myself and was very pleased with it! If the cake dries out, just pour more rum over the top. Preparation/cooking time does not include standing time or the alternative method of preparation. From Canadian Living.
Provided by Chef 313014
Categories Dessert
Time 2h31m
Yield 2 cakes
Number Of Ingredients 22
Steps:
- One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
- Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
- Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
- In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
- Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
- In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
- Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
- Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
Nutrition Facts : Calories 4090.1, Fat 126.1, SaturatedFat 64.5, Cholesterol 772.8, Sodium 1643.4, Carbohydrate 655.5, Fiber 22.8, Sugar 518, Protein 42.9
SHARON'S JAMAICAN FRUIT CAKE
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
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
JAMAICAN RUM FRUITCAKE
Make and share this Jamaican Rum Fruitcake recipe from Food.com.
Provided by jade_brown
Categories Dessert
Time 1h40m
Yield 4 cakes, 48 serving(s)
Number Of Ingredients 12
Steps:
- Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
- Beat the eggs and add Vanilla.
- Mix the butter and sugar until it gets fluffy.
- Mix butter mixture, blended fruit, and eggs.
- Add flour, nutmeg,cinnamon, mix.
- Add browning and continue to mix.
- The batter should be thick enough so that a spoon stands up in it(but not too thick) .
- If the dough is too thick add more wine or rum.
- Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.
Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 46.8, Sodium 112.9, Carbohydrate 22, Fiber 0.8, Sugar 12.1, Protein 2.1
JAMAICAN RUM CAKE
Curtis special rum cake done to perfection, light and fluffy with that great J Wray & Nephew Rum taste to top it off.
Provided by curtiscakes2009
Time 1h
Yield Serves 16
Number Of Ingredients 10
Steps:
- cream sugar and butter then add eggs
- mixed egg, sugar, butter together until light and fluffy
- add flour, cinamond, almond essence, baking powder, rum, colouring and mixed for 4 minutes.
- grease a "10 inch tin and pour the mixture
- bake for 1 hour, when finish pour some red label wine straight away over the cake while hot.
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