Here is a quick, simple recipe for a Sorrel Fruit Cake. It's delightfully moist, delicious, and intoxicating! Cakes baked in parchment paper lined tins are easier to remove and serve. (See note 1), In a blender beat eggs with essence and lime rind. (grind in batches if need), Store in an airtight container until needed, Grease and flour two 8 inch cake pans. Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1). Cupcake pan (makes 24) or Cake tins Two will result in thin cakes–one thicker. It was aunty Lach’s black cake that I grew up on. The color of the cake darkens as more of the rum and wine mixture is poured on…. This recipe was featured as part of our Shockingly Tasty Fruitcakes project. If you used a small bowl to cream then transfer to your One cousin does not add baking powder and the result is soft, almost pudding-like. The molasses in the Malta however does that for you so no browning is necessary in this recipe unless you prefer very dark fruit cake.c 11. Pour batter into one or two prepared 8 inch round baking pans(or pans lined with parchment paper). The Trinidad Rum Cake is no American fruit cake. You may continue to add more wine or rum to your liking. This version (and quantity) will result in more of a pudding texture rather than a “cakey” texture. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). The cake is done when a toothpick inserted in the center comes out clean. Using an electric beater or fork, whisk, 6. Add browning till you get the the desired color. With the introduction of food processors in the kitchen, soaking for months to soften the fruits is no longer required, in my humble opinion. and pop it into the oven. as required 5. Directions: 1.Grease and flour 1 large cake pan or two small ones 2. Once fruit is combined, add flour. Don’t tell her I told you this, but she still has a bucket of fruits soaking under the sink. •Parchment paper–to line tins ), Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. All depends on the thickness of the cake and the size of the pans used. Crack eggs into a bowl. Stir in flour and when all is mixed, you may add some of the wine form the soaked fruit. wonder Trinidad was named the happiest country in the world. What makes it so special, so beloved? *Note 2: Desired color may vary. Add vanilla and almond extracts. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. Guyanese Style Fruit Cake Recipe: 5.0 from 2 reviews. No wonder Trinidad was named the happiest country in the world. 1. Because of that bucket of fruits, I grew up thinking that soaking. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. Preheat the oven to 350˚F (180˚C). Cook time. You inspire me! When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. It will make about 2 cups. This recipe will also make approx. Add lemon zest, almond essence and vanilla For fruits soaked up to a year, measure 2 pounds (no liquid) and you only need to pulse about 15-20 times. You can learn some more. Remove cakes from the oven. You can mix these together After working on this recipe for years, I believe that this is a fantastic recipe. At first glance it may resemble a chocolate cake, but the deep dark color comes from the main ingredient- dried and soaked macerated fruits. 5. 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 it's finished baking. Enjoy in moderation and for your own sake, DON’T eat black cake and drive!! Fruit Cake Rasa Malaysia. Home drums beat first i suppose. Trinidad Fruit Sponge Cake Recipe / Trinidad Black Cake - This is a classic european sponge cake (aka genoise).. December 24, 2008 by felix 84 comments. •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) Haha.. exactly. I double the recipe where I can use more fruit. The dark rum and cheery brandy really does a wonderful thing for this cake. If you wish for a cakey texture, reduce amount of fruit used. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! Preheat oven to 280 degrees F. Prepare two 8 inch pans, small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. •Cakes baked in parchment paper lined tins are easier to remove and serve. the things you want in a black cake.Once you have decided how you Start with 1/4 cup browning and mix. Try it for yourself and see! Pour eggs into the creamed mixture in a very slow and steady stream until combined. All depends on the thickness of the cake and the size of the pans used. to fold in the flour, baking powder, and cinnamon. No more doubts, averaging, trial and error methods. Prep time. Even the non-alcohol drinker (a sip makes me drunk) like me makes an exception or two over the holidays and it’s not uncommon to have a slice for breakfast at work and a piece immediately upon returning home from a long, arduous day at work. Preheat oven to 275F 2. It is made with fruits macerated in rum and wine and commonly known as Christmas cake. It will make about 2 cups. Stir in mixed fruit, wine, and molasses. Trinidad Black Cake. sugar and after that, you can make sure you have a large bowl to continue the Guyanese Style Fruit Cake . (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy. Top trinidad fruit cake recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. Last year, I went to her home and made black cake for her with some of the soaked fruits. Alternatively, test with a thin knife; insert in the centre of the cake, if it comes out clean the cake is done. Would you like any fruit in the recipe? fruit. I also use more fruit, like dried dates, apple, apricots & cranberries. None ever lived up to hers, until now. coarse consistency. December 24, 2008 by felix 84 comments. Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Feel free to make it whatever height and width you like–varying the pans that you use. You will be overwhelmed managing bowls and bowls of batter–especially if you are making it for the first time! Add in flour, in three batches, mixing lightly after each addition of flour 7. “Use a ‘pong’ (pound) of everything and just average the odder ingredients”, they recommend. Famous for its uniquely dense texture, dark color, rich and robust taste. Some folks soak their cake with a bottle of rum which allows it to last for many years, but unless you are an alcoholic or almost one, I won't recommend doing that! It's flavorful, rich, and heavy. 1 hour 40 mins . •Many recipes call for nutmeg, allspice, cloves and mixed essence, however, this cake is already amazing without those ingredients so I don’t add. *Note 1: I sometimes get 3 cake pans depending on how thick I want the cake for that time. Beat well. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. Immediately place pans on the middle rack in the oven and bake until a toothpick or skewer, inserted in the cake, comes out clean, about 45-70 minutes. In a separate mixing bowl, crack eggs one at a time and remove little white membrane from each egg using a fork or spoon. This is my absolute favorite cake for the Christmas holidays. butter, baking powder, eggs, ground cinnamon, rum, prunes, white sugar and 8 more . Do not reprint/reuse this recipe or its images without my written permission. Add egg mixture to butter and sugar mixture a little at a time. Weigh out 4 pounds of mixture and set aside. This is the most famous cake in the Caribbean. ... Trinidad Black Cake / Caribbean-Rum-Fruit-Cake Cooking With Ria. I won't spam you, promise! Cupcakes took 45 minutes in my oven. Blend Fruit base together and grind with cherry brandy, rum and bitters until the mixture is consistent. not as dark as you would like, add more, about a ¼ cup at a time till you get Little girl with a big appetite. Let sugar cool before adding to cake. Add flavourings – essence etc. Add all the fruits with the rum and brandy to a food processor. I trim the excess paper around tin.). I found this amount easier to manage. STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. 7. I now present the truly ubiquitous Trinidad black cake, a Caribbean-rum-fruit-cake that trumps all other cakes. •Fruits soaked longer result in a moister cake! When a Trini “Parangs” around this time of the year this is surly one of the many things offered to you. Remove cakes from the oven. This cake was soaked slightly. Cover the bowl tightly, and let soak for a … or 1 block 1 1/4 cup sugar 3 large eggs 2 cups flour 2 tsp cinnamon 1 tsp nutmeg 1/2 cup Browning Zest from 1 lime Zest from 1 orange 2 tsp baking powder 2 tsp mixed essence-----To soak the cake 1/2 cup Hennessey brandy or any dark rum of your choice 2 tbsp white rum 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking. I wanted.So add the amount of browning I have listed and if it’s I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. Before I get to the recipe I would like to thank all the wonderful readers of my blog, especially those who have taken the time to send me such wonderful emails telling me how much you love my blog and sharing your personal stories with me. Permission to grab one pic AND link back to original post. In a medium bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times). When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). If you butter and sugar. If at any time you see that it's beginning to dry out, add more wine mixture over cake. 2. You can double or quadruple the soaked fruits part if you plan to make numerous cakes! It makes for a very happy day. You will need to employ your sense of sight and smell to ensure that it does not burn or, 13. I spoke to many people over the years to extract their secret to making this cake. I don’t recall her baking black cakes, because her best friends did that for her(Aunty Lach was one), but those jars held their presence for my entire childhood. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. Wishing you a Merry Christmas and Fabulous New Year! Add eggs one at a time, mixing in 4. Total time. I trim the excess paper around tin.). Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). It can then be filled with jam and cream. When well mixed, fold in the flour, baking powder, and cinnamon. •Large mixing bowl (if using hand mixer) This cake brings myself, family and friends holiday cheer. Important-place a wooden spoon upright in the middle of the batter. Add mixed peel and cherries which have been floured lightly. I couldn’t tell the difference! I was ordered to not touch, open or smell the contents. •Glass or plastic container to soak fruits, if you plan to do this ahead. I'm Renz, chief cook and bottle washer. Secondly I am a lover of fruits so this is rite up my alley. If fruits are soaked only a couple of hours or days, it will result in more of a cakey texture. I am the chief cook and bottle washer here at HomeMadeZagat. 1 cups cherry brandy (I prefer Dekuyper brand), https://www.homemadezagat.com/2015/12/trinidad-fruit-cake-recipe.html, Add rum in parts as the liquid to grind. These are all copyright protected images and content. I don’t enjoy eating huge chunks of fruits!). Thank me later! Let this mixture cool. it to what you want.Once mixed together, add to your baking pans Add more raisins, less cherries etc… whichever way, have fun with it! Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. A decadent Caribbean black cake (rum fruit cake), popularly made in the Caribbean around Christmas time using rum-soaked fruits of raisins, prunes, currants. It is moist but not wet, and this makes it perfect for icing. 24 cupcakes(fill cupcake tins 3/4 full and bake for less time). Add only a pinch if you insist–you don’t want to overpower the fruit flavor. Instructions. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. STORAGE: Black cake can be left out on the counter but must be tightly wrapped with plastic wrap or brown paper and foil or place in a tightly covered tin pan. When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. (Usually next day), Cakes must be all the way cooled before being removed from the pan. to 225.Having a stand mixer is the easiest way but it’s not always Guess every islander will say the black cake from their respective country/lsland is the best. In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment! Stir occasionally. Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. If soaking for months intensifies the flavor of the rum, come eating time, it really doesn’t matter to me. Firstly this recipe is very simple and has easy steps. are doing your fruits above, make sure you have 4 pounds of that set aside to The decision is yo. It should yield about 2 1/2 cups of macerated fruit. Recipe doesn't say how long to bake so i guessed the time. I am here to eliminate all the vagaries once and for all. Combine 2 cups of the brandy, 2 cups of the rum, currants, raisins, prunes, cherries, citrus peel, cinnamon, anise, and vanilla bean seeds in a medium pot and bring to a gentle boil. All content belongs to HomeMadeZagat.com unless otherwise stated. As you can see, I prefer my cakes thin and wide vs. tall and narrow–only because I enjoy small bites! Some use ‘browning’ to add color to the fruit cake. The Best Caribbean Fruit Cake Recipes on Yummly | Caribbean Fruit Cake Aka Black Cake, Fruit Cake, Black Cake – Caribbean Fruit Cake. Repeat the morning and evening the next day. Recipe type: Dessert. *Rubber spatula for scraping down batter and smoothing The rum elevates it to a level that makes you giddy with happiness. Grease 2 8-inch or 1 10-inch (25 cm) round cake pans. Save Print. I personally like using springform pans and line the bottom with parchment paper. If cake pans are more than 1 inch in height you will need less pans. 1 hour 10 mins. ), cream. Stir lime peel, vanilla and caramelized sugar into fruit. 3.5.3217 Click here for step by step recipe with pictures. Combine in a large bowl with mixed peel and almonds. Cream the butter and sugar. •The amount of browning used will vary depending on the brand–add gradually until the desired color is achieved. You may continue to add more wine or rum to your liking. Because of that bucket of fruits, I grew up thinking that soaking –for years and months–is best technique, until I tasted black cake that was made using fruits pureed the same day. Add beaten eggs mixture to creamed butter and sugar. I halved the original one (1) pound recipe, to make only two not four cakes. 3. I personally don’t like to collapse and sprawl out on my sofa, bed or desk after eating one slice of cake. Because the fruit in this cake is already saturated with alcohol, we found that additional soaking was not necessary. combine with the batter.This will be a low bake so set your oven Cuisine: Guyanese/Caribbean. Home drum must beat first :), Template Credits Design by Omar Wraikat---Improved by www.anmatt.studio, Trinidad black cake, Trinidad fruit cake, Jamaican rum cake. Some people like their cake light and some like it very dark. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes. 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 it’s finished baking. Prepare The Browning: Burn the sugar until it has caramelized and add hot water gradually. I love this sponge cake recipe. © HomeMadeZagat.com. •When the cakes are removed from the oven, they will look like the color of a chocolate cake, but will darken as the rum/wine mixture is poured on. This is a simple recipe and in no way daunting. Add eggs one at a time beating well after each one 4. Pulse together about 3 to 5 times, depending on the desired chunkiness of the fruits. I translated her “average” measurement and suggestions into the best recipe I could create. •Glass or plastic container to soak fruits, if you plan to do this ahead. Due to an ‘overwhelming’ (sarcasm) number of requests for this recipe, I now present the auspicious and truly ubiquitous Trinidad black cake. Pour the chopped fruits to a large container and cover tightly. 2 cups pureed fruit or all of the pureed fruit 1 cup soft unsalted butter or 2 sticks or 16 tbsp. If it falls, you need to add ½ cup, or more flour, to the batter. I don't enjoy eating huge chunks of fruits! I'm all about food infused with some of my Caribbean ingredients. Moist Fruit Cake - traditional English, easy, and delicious fruit cake recipe with brandy. Also, the measurements of the fruits can vary according to your preferences. Cream butter and sugar until light & fluffy 3. Slice each cake into two using a broad serrated knife. Light Fruit Cake: If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. In a large bowl, cream the butter and brown sugar with an electric hand mixer. Immediately place pans on the middle rack in the oven and bake until cakes separates from the sides of the pan or until a toothpick or skewer comes out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans. 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 it's finished baking. Makes 1-2 cakes (depending on whether you like it thick or thin), ½ lb butter (2 sticks), room temperature (I used organic sweet cream salted butter), plus more for buttering pans, 1 cup red rum (I use Fernandez black label), 2 ½ tablespoons browning (also known as burnt sugar) (may need more depending on the brand), •8 inch pan (I used a 9 inch in some of the pics here which resulted in a thinner cake) or, •Food processor or blender to macerate fruits (or old fashioned food mill), •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar). Looks good, tastes wonderful, but I have a problem: the cake crumbles when you cut it. I tested it so many times, that late one night while placing the cherries on one of the many cakes I made, I swore that the cake was moving. No wonder Trinidad was once named the happiest country in the world. “My Gramma Lou was a serious woman when it came to baking, particularly cakes made for the holidays. I’ve tried the The Caribbean-rum-fruit-cake that trumps all other cakes. Age this fruit cake for a few days for an even better taste! Soak fruits for a few hours (minimum) or overnight…..or weeks or months…or years–whatever makes you happy. When ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. All Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined. Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). It was at that moment, I knew what it felt like to be utterly inebriated. Soaking all the fruit especially the dried fruit makes the cakes very moist. Add essences and spices and mix well again. I stand corrected my friends, I may have been too drunk with black cake to recall the facts of my childhood. Drunk with black cake to recall the facts of my childhood serve up at a time it. 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And suggestions into the creamed mixture in a very slow and steady stream until combined baking (. Step recipe with brandy pounds of mixture and set aside important-place a wooden spoon upright in world... Of hours or days, it is customary, to allow the Cake.I! Throughout the year this is the most famous cake in the Christmas holidays container until needed grease... Is cooled or all of the many things offered to you cherries etc… whichever,. That she baked cakes all the time was impossible to remove and serve if need ) Store. Moist, delicious, and it is customary, to allow the fruit especially the fruit... ) of everything and just average the odder ingredients ”, they recommend t eat black cake to the! A bucket of fruits soaking under the sink also, the measurements of the form.