Best 2 Caribbean Christmas Black Cake Recipes

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The Caribbean Christmas black cake, also known as fruit cake, is a delectable and cherished holiday tradition that tantalizes the taste buds and warms the hearts of Caribbean communities worldwide. A unique blend of spices, dried fruits, and rich ingredients, this dark and moist cake holds a special place in Caribbean culinary history. As the festive season approaches, the air fills with the irresistible aroma of this iconic treat, beckoning friends and families to gather around the table and indulge in its timeless goodness. With a history steeped in tradition and symbolism, the Caribbean Christmas black cake is a true embodiment of the region's vibrant culture and heritage.

Let's cook with our recipes!

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.

CARIBBEAN CHRISTMAS BLACK CAKE



CARIBBEAN CHRISTMAS BLACK CAKE image

Categories     Cake     Fruit     Dessert     Christmas

Yield 2 cakes

Number Of Ingredients 23

1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glacéd; minced
6 oz Lemon peel, glacéd; minced
6 oz Orange peel, glacéd; minced
3/4 litre Passover wine
-(Manischewitz is good)
3/4 litre Rum, dark
2 lb dark brown sugar
4 1/4 c cake flour
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 tb Vanilla
1 1/2 c Almond paste; if desired
-----------------------------------ICING-----------------------------------
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 tb Lemon juice
Dragees; for decoration

Steps:

  • In a large bowl, mix all the fruits thoroughly with the wine and the rum. Let the fruit sit covered at room temperature for 2 wks. In a heavy skillet combine 1 lb. brown sugar & 1 C. water. Bring to a boil over moderate heat, stirring until the sugar is dissolved & gently boil the syrup, swirling the skillet occasionally for a few mins or until it is reduced to 1 3/4 C. Let the syrup cool. Sift the flour, baking powder, cinnamon & nutmeg into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs 1 at a time. Beat in the vanilla, the flour mixture & 1 1/3 C. of the burnt sugar syrup. In another large bowl, combine well the flour & fruit mixture & divide the batter between 2 buttered & floured 10" spring form pans. Bake the cakes in the middle of a preheated 350 F oven for 2 hrs or until a toothpick inserted in the centers comes out with some crumbs adhering to it. Let the cakes cool in the pans on a rack, remove the sides & bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week. Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. ICING: Using an electric mixer, beat 4 C. of confectioners' sugar with the egg whites & lemon juice until the mixture will hold a soft peak. Beat in the remaining sugar & beat the icing until it will hold a stiff peak. Transfer 2 cups of the icing to a pastry bag fitted with a tip, spread the remaining icing on the tops & sides of the cakes with a long metal spatula & pipe the icing in the pastry bag onto the cakes. Arrange the drages on the cakes.

Tips:

  • Use dark, unsulfured molasses for an authentic flavor.
  • Soak the dried fruits in rum or wine for at least 24 hours before using. This will plump them up and add flavor to the cake.
  • Be careful not to overbeat the batter. Overbeating can make the cake tough.
  • Bake the cake in a low oven (300°F) for a long time (3-4 hours). This will help to prevent the cake from drying out.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Caribbean Black Cake is a delicious and festive holiday treat. It is a rich, dark cake that is full of flavor. It is a perfect way to celebrate the Christmas season.

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