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
preparation.
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
Cups)
1/2 lb Butter
6 Beaten eggs
1/2 lb Flour
1/2 ts Baking powder
1 ts Mixed spice (nutmeg,
Cinnamon, cloves and
Allspice)
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!
ICING THE CAKE
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
UNATTENDED...IF YOU HAVE TO STOP, MAKE SURE IT IS
COVERED WITH DAMP PAPER TOWELS, OR COVERED AND
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. Recipe
JAMAICAN BLACK FRUIT CAKE # 2
( 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
---------------------------ICING---------------------------
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
cakes.
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