Fruit Cake Recipe Caribbeanpot

3 cups all-purpose flour. Today I will share with you my recipe for Black Fruit Cake.

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Its a Caribbean style burnt sugar browning.

Fruit cake recipe caribbeanpot. I like to bake my cake in parchment paper. It works very well in keeping in the liquid when having to pour rum over the cake. In a small glass bowl add raisins currants prunes and mixed fruit peel and 1 cup of rum and wine mixture reserving the remaining cup to pour over the cake when its finished baking.

Learn how to make a Black Rum Fruit Cake as its done in the Caribbean but not as your grandma would. Bake cake anywhere between 275- 300 degrees for 90 minutes. Ingredients For the fruits.

Ingredients 250g prunes deseeded 250g raisins 250g currants 250g sultanas or 125g sultanas 125g dried cranberries 50g mixed peel 125g glace cherries 250g butter 5 large eggs or six small-medium 2 cups self-rising flour 1 tsp grated lime zest 50g ground almonds optional 1cup soft brown sugar. The browning required to give the cake the dark rich color and Caribbean flavor is not your typical gravy browning. 2 boxed cake mix 1 cup rum dark 1 12 cup Port or sherry any fortified wine 1 teaspoon nutmeg fresh grated 1 teaspoon cinnamon 1 teaspoon ground ginger 1 orange zest 1 cup raisins 1 cup prunes rough chop 1 cup citrus peel 1 cup mixed fruit 1-2 tablespoon Caribbean Browning 1 12 tablespoon Vanilla.

Caribbean Fruit Cake made easy Click Below to watch the video on how to Prepare the Fruits for a Caribbean Fruit Cake. When ready to make the cake I use the darkest muscavado sugar I can get and a generous amount of molasses. Ingredients For the cake.

I also use dates as well as prunes and the other fruit in your recipe. More Port or Rum for soaking the finished cake. 1 34 cups whole raw almonds coarsely chopped 1 34 cups dried cherries coarsely chopped 1 34 cups prunes coarsely chopped 1 12 cups dark rum such as Myerss plus 4 tablespoons for brushing 1 12 cups raisins coarsely chopped 1 12 cups ruby port 1 14 cups currants 34 cup.

In Memory Of Karen Nicole Smith 1972 - 2016. Add Dry Sherry 4 cups and blend. Instructions In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum.

Stir well until everything is fully combined. HttpsyoutubeQxJ1c97eLMc C Please. Scrape down the sides of the mixing bowl.

I soak my minced fruit for about four months in dark rum as supplied to the British Royal Navy in which I served for twelve yearsand vintage port wine. Ingredients 8 12 ounces butter unsalted room temperature divided 1 cup Demerara sugar 6 eggs room temperature 2 teaspoon vanilla extract or vanilla essence 12 teaspoon ground cinnamon 2 teaspoon baking powder 2 cups all-purpose flour plus extra for dusting pan 4 cups of rum-soaked fruit. Add as much as you like until desired color is achieved.

1 tablespoon browning see note below 1 teaspoon lime zest grated dash of angostura bitters optional and a pinch of salt. Blend until it is a thick but smooth consistency with a little chunkiness. 2 teaspoon baking powder.

This take on a traditional Caribbean Rum Black Cake is. Mix the batter and then add the fruit blend and lime zest. Sift in the flour baking powder followed by browning molasses almond and vanilla extract mixed spice and nutmeg.

After adding flour add burnt sugar to the cake. Black Cake Caribbean Rum Soaked Fruit Cake Alicas Pepper Pot almond extract ground all-spice currants sugar dark rum dark rum and 21 more Quick Fruit Cake boiled Fruit Cake Flours and Frostings unsalted butter salt dried fruits eggs all purpose flour and 6 more. 1 34 cups dried cherries coarsely chopped 1 34 cups prunes coarsely chopped 2 cups Raisins 1 cup currants 2 cups Jamaican white rum 1 12 cups ruby port 34 cup candied orange peel coarsely chopped.

Put the Mixed Fruit Peel 4 34 cups Lemons to taste peels Raisins 1 12 cups and Maraschino Cherries 1 cup in a food processor. Black cake fruit cake or rum cake as its called in the Caribbean is a favorite to have around Christmas time throughout the Caribbean.

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