Indulge in the rich flavors and cultural heritage of the Caribbean with our delectable Caribbean Christmas Black Cake. This traditional holiday treat is a symphony of flavors and textures, combining dried fruits, nuts, spices, and a hint of rum. With a dense, moist crumb and a captivating aroma, this cake is sure to be the star of any Christmas celebration. Our collection of recipes offers variations to suit every taste, from the classic dark and boozy version to a lighter, fruitier rendition. Whether you prefer a traditional or a contemporary twist, our recipes will guide you in creating an unforgettable Caribbean Christmas Black Cake that will delight your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)
I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!
Provided by Lennie
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
- In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
- In a separate bowl, sift together the dry ingredients.
- In a third bowl, beat the eggs with the rum.
- Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
- Fold in flour mixture; do not overbeat.
- Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
- Remove cake from pan when cool.
CARIBBEAN CHRISTMAS BLACK CAKE
Steps:
- In a large bowl, mix all the fruits thoroughly with the wine and the rum. Let the fruit sit covered at room temperature for 2 wks. In a heavy skillet combine 1 lb. brown sugar & 1 C. water. Bring to a boil over moderate heat, stirring until the sugar is dissolved & gently boil the syrup, swirling the skillet occasionally for a few mins or until it is reduced to 1 3/4 C. Let the syrup cool. Sift the flour, baking powder, cinnamon & nutmeg 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 1 at a time. Beat in the vanilla, the flour mixture & 1 1/3 C. of the burnt sugar syrup. In another large bowl, combine well the flour & fruit mixture & divide the batter between 2 buttered & floured 10" spring form pans. Bake the cakes in the middle of a preheated 350 F oven for 2 hrs or until a toothpick inserted in the centers comes out with some crumbs adhering to it. Let the cakes cool in the pans on a rack, remove the sides & 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 C. of confectioners' sugar with the egg whites & lemon juice until the mixture will hold a soft peak. Beat in the remaining sugar & beat the icing until it will hold a stiff peak. Transfer 2 cups of the icing to a pastry bag fitted with a tip, spread the remaining icing on the tops & sides of the cakes with a long metal spatula & pipe the icing in the pastry bag onto the cakes. Arrange the drages on the cakes.
Tips:
- Soak the Dried Fruits Well: To ensure the dried fruits are plump and juicy, soak them in a mixture of water, rum, and fruit juice overnight or for at least 8 hours.
- Use High-Quality Ingredients: Opt for high-quality ingredients to elevate the flavor of the black cake. Use premium cocoa powder, dark rum, and fresh spices.
- Cream the Butter and Sugar Thoroughly: Creaming the butter and sugar until light and fluffy is essential for a smooth and velvety texture. Make sure to beat them for at least 5 minutes.
- Don't Overmix the Batter: Overmixing the batter can result in a dense and tough cake. Mix just until the ingredients are well combined.
- Bake the Cake in a Water Bath: Baking the cake in a water bath creates a moist and evenly cooked cake. Place the cake pan inside a larger pan filled with hot water.
- Let the Cake Cool Completely: Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and seeping into the cake.
- Store the Cake Properly: Store the black cake in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap it in plastic wrap and freeze for up to 6 months.
Conclusion:
The Caribbean Christmas Black Cake is a rich, decadent, and flavorful cake that is perfect for any special occasion. With its unique blend of spices, dried fruits, and rum, this cake is sure to impress your friends and family. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this traditional Caribbean delicacy. Happy baking!
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