December 24, 2010

Jamaican Black Cake

Thank you to Nadine who requested a Jamaican Black Cake for the holidays.  This is a traditional holiday dessert which is deliciously, dark and rich and unlike any other fruit cake you will run across.

It is a dense cake soaked with rum and port wine and allowed to sit and ferment for several weeks or months.  It is also served at weddings and special occasions.

Here is the recipe that I used for this delicious cake. 
1 1/2 cup flour
8 ounces margarine or butter
8 ounces sugar
4 eggs
1 pound raisins*
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
4 ounces mixed peel*
4 ounces cherries*
1/2 pound prunes (chopped)
1 cup wine/brandy*
1 teaspoon baking powder
1 teaspoon vanilla
1 lime or lemon, finely grated rind only
2 tablespoons browning

*I grounded and soaked these ingredients in rum and wine a few weeks in advance.  Kept in a sealed glass jar.

Cream butter, sugar and browning until soft and fluffy. Sieve all dry ingredients together Beat eggs, wine/brandy together. Add egg mixture to creamed butter and sugar. Add fruits. Add flour and fold in. Do no over-beat when mixing. Bake at 350F for 1 1/2 hours. 

This baked an 8 1/2" round. I decorated this cake with royal icing and silver dragees.

No comments:

Post a Comment