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    Jamaican Wedding Cake

    List of Ingredients

    Jamaican Wedding Cake (Also Known As Black Cake )
    Note: the burnt sugar is reponsible for the color of the cake! The fruit must also be soaked about 1 month prior to

    Yield: 1 cake

    1 lb Raisins
    1/2 lb Currants
    1/4 lb Prunes
    1 c Dark rum
    1 1/2 lb Packed brown sugar (3 1/4
    1/2 lb Butter
    6 Beaten eggs
    1/2 lb Flour
    1/2 ts Baking powder
    1 ts Mixed spice (nutmeg,
    Cinnamon, cloves and
    1/4 lb Mixed fruit peel
    1/4 lb Chopped nuts

    Wash and dry fruit, then put through food processor to
    chop. Soak in 3/4 c rum in covered container for at
    least three to four weeks, stirring every few days. When
    ready, make cake:

    Heat 1 pound brown sugar in heavy bottomed frying pan
    until melted; simmer until dark dark dark brown. Let
    cool (If you live in a large city, you may find
    "burnt sugar" in specialty markets ( West Indies,
    and some Latin markets. )The commercial sugar makes a
    blacker cake.

    Cream butter and remaining brown sugar. Add eggs a
    little at a time. Add soaked fruits with their liquid,
    and enough caramelized sugar to make it as dark as
    desired. Add dry ingredients and nuts.Pour batter into
    9 or 10" springform pan, greased and bottom lined with
    waxed paper. Bake at 300 degrees for about 2 to 2 1/2
    hours. Sprinkle some of the remaining 1/4 cup rum over
    cake immediately after removing it from the oven.
    Repeat a few times. Allow cake to remain in pan for
    2-3 days.
    Note: You are not finished yet!
    Remove cake from pan and place on cake plate. Roll
    out almond paste to a circle big enough to drape over
    the cake, covering top and sides. Smooth tightly over
    the cake and trim bottom edges. Allow to dry for a day
    before adding royal icing.
    Make Royal Icing
    (this is an icing that becomes quite hard): Beat 2 egg whites to
    a froth. Add 1 pound confectioner's sugar, a little at
    a time on low speed. Add juice of one lemon and
    continue beating until stiff peaks form.

    Using a knife dipped in hot water, spread icing over
    the almond paste. DO NOT LEAVE UNUSED ICING
    REFRIGERATED. This icing hardens and dries up quickly.
    A second layer of icing may be applied when the first
    has dried. Decorate as desired.

    Nkes that use light liquers or juices and lighter fruits etc.


    ( a different version than above )
    Categories: Cakes
    Yield: 2, 10 inch cakes

    1 lb Raisins; minced
    1 lb Prunes, pitted; minced
    1 lb Currants, dried; minced
    1 lb Cherries, glaced; minced
    6 oz Lemon peel, glaced; minced
    6 oz Orange peel, glaced; minced
    3/4 liter sweet red wine
    3/4 liter Rum, dark
    2 lb dark brown sugar
    4 1/4 c Flour, cake
    4 tsp Baking powder
    1/2 tsp Nutmeg, grated
    1/2 tsp Cinnamon
    2 c Butter, sweet; softened
    10 lg Eggs
    1 Tbs. Vanilla
    1 1/2 c Almond paste; if desired

    2 lb Sugar, confectioners; sifted
    6 lg Egg whites; room temp
    2 Tbs. Lemon juice

    In a large bowl, mix all the fruits thoroughly with
    the wine and the rum; let the fruit macerate, covered,
    at room temperature for at least two weeks. In a heavy
    skillet combine one pound of the brown sugar and 1 cup
    water. Bring to a boil over moderate heat, stirring
    until the sugar is dissolved, and gently boil the
    syrup, swirling the skillet occasionally, for a few
    minutes, or until it is reduced to 1 3/4 cups. Let the
    syrup cool; reserve. Sift the flour, baking powder,
    cinnamon and nutmeg together 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, one at a time, beating well after
    each addition. Beat in the vanilla, the flour mixture,
    and 1 1/3 cups of the burnt sugar syrup, reserving the
    remaining syrup for another use. In another large
    bowl, combine well the flour mixture and the fruit
    mixture and divide the batter between two buttered and
    floured 10" springform pans. Bake the cakes in the
    middle of a preheated 350 F. oven for two hours, or
    until a toothpick inserted in the centers comes out
    with some crumbs adhering to it. (The centers of
    these cakes will be quite moist.) Let the cakes cool
    in the pans on a rack, remove the sides and 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 cups of the confectioners' sugar with the egg
    whites and lemon juice until the mixture will hold a
    soft peak. Beat in the remaining sugar, and beat the
    icing until it will hold a stiff peak. Transfer two
    cups of the icing to a pastry bag fitted with a
    decorative tip, spread the remaining icing on the tops
    and sides of the cakes with a long metal spatula, and
    pipe the icing in the pastry bag decoratively onto the
    cakes. Decorate if desired. Makes two




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