Cream the butter and sugar. Hi guys, I’m Renz. Guyanese style fruit cake is a light and airy, spiced cake. 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! Baking day – Blend Fruits: Pour the soaked fruit and remaining juices into a blender and blend until thick and chunky. You can say that it’s the fruits, the butter or the sugar, but I am convinced that it’s the rum. You can mix these together 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. I would always look forward to this season just to get a piece of this cake. You inspire me! The Trinidad Rum Cake is no American fruit cake. It was impossible to remove the cake from the tins I floured and buttered, especially after soaking. Add egg mixture to butter and sugar mixture a little at a time. It's flavorful, rich, and heavy. Beat well. •Many recipes call for nutmeg, allspice, cloves and mixed essence, however, this cake is already amazing without those ingredients so I don’t add. Here is a quick, simple recipe for a Sorrel Fruit Cake. In a large bowl, cream the butter and brown sugar with an electric hand mixer. No. Add all the fruits with the rum and brandy to a food processor. sugar and after that, you can make sure you have a large bowl to continue the Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. I couldn’t tell the difference! Stir occasionally. Add essences and spices and mix well again. December 24, 2008 by felix 84 comments. You can learn some more. To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries. Enjoy in moderation and for your own sake, DON'T eat black cake and drive!! Add eggs one at a time beating well after each one 4. •Hand mixer, Immersion blender, Kitchen Aid Mixer or other similar tool (to cream the butter and sugar) Let sugar cool before adding to cake. Fruit Cake Rasa Malaysia. It should yield about 2 1/2 cups of macerated fruit. It will make about 2 cups. The Caribbean-rum-fruit-cake that trumps all other cakes. Trinidad Black Cake. I wouldn’t be surprised if they are still there under the sink back home, all dusty and connected by cobwebs, waiting for their moment to shine. This can be done until the cake is cooled or all the mixture is used. •Fruits soaked longer result in a moister cake! what people have.A hand mixer at least, to cream the butter and Do not reprint/reuse this recipe or its images without my written permission. Let this mixture cool. All content belongs to HomeMadeZagat.com unless otherwise stated. Because of that bucket of fruits, I grew up thinking that soaking. If at any time you see that it’s beginning to dry out, add more wine mixture over cake. Everyone loves a good piece of "black cake". (grind in batches if need), Store in an airtight container until needed, Grease and flour two 8 inch cake pans. It was aunty Lach’s black cake that I grew up on. •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. Looks good, tastes wonderful, but I have a problem: the cake crumbles when you cut it. 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. No black cake introduction is complete without telling you about all those eerie large glass jars of black stuff (currants, prunes, raisins soaked in rum) my mother had hidden under the kitchen sink. What makes it so special, so beloved? It's delightfully moist, delicious, and intoxicating! Remove cakes from the oven. the things you want in a black cake.Once you have decided how you 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! This cake was soaked slightly. What makes it so special, so beloved? This recipe will also make approx. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. I Pour whisked eggs into the creamed mixture in a very slow and steady stream until combined. It makes for a very happy day. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Still extremely delicious! Crack eggs into a bowl. *Rubber spatula for scraping down batter and smoothing The Caribbean-rum-fruit-cake that trumps all other cakes. Add pureed fruits and browning to batter. Feel free to make it whatever height and width you like–varying the pans that you use. Add flavourings – essence etc. Enjoy in moderation and for your own sake, DON’T eat black cake and drive!! Some people like their cake light and some like it very dark. The rum elevates it to a level that makes you giddy with happiness. In a separate mixing bowl, crack eggs one at a time and remove little white membrane from each egg using a fork or spoon. I trim the excess paper around tin.). I don't enjoy eating huge chunks of fruits! It was at that moment, I knew what it felt like to be utterly inebriated. •Parchment paper–to line tins Add soaked fruits, but not too much wine, and mix well. This is the most famous cake in the Caribbean. wonder Trinidad was named the happiest country in the world. I spoke to many people over the years to extract their secret to making this cake. TRINIDAD SPONGE CAKE. 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