soak them just for a few days and bake an awesome cake. Stir well. Close the jar with it's lid and let it soak for up to year or for at least a week. Ive been asked for these cakes and its time for me to offer to the customers what they want. The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. my granddaughter and daughter love black cake I have a jar filled with fruits every time I make cake I add some more fruits to the jar its like a chain letter keep it going I remember the days of using the salt butter and putting it to soak for days keep changing the water. Make sure the flavours are complementary. First only follow the traditional way; soak fruits before three months of Christmas (i.e. We also add cherries, mixed peel and some people put almonds. You would soak the dried fruits overnight, and once prepared, feed your cake with alcohol, once a week. I have used a vanilla-scented black tea, and also a chai tea and both of these added depth of flavour. The dried fruits suggested below are simply that — suggestions. I love to read, cook, walk on the beach, dance in the rain and grow things. If the liquid is completely absorbed you can add a little more, a tablespoon at each time, every few days. To soak your fruits it is pretty easy to do and the method you choose it up to you. Pour the alcohol or tea over. Cover and let it soak. Fruit cakes are made with dry fruits or chopped /candied fruits, soaked in an alcoholic liquid with nuts and spices. https://www.nationaltrust.org.uk/berrington-hall/recipes/tea-soaked-fruit-cake It’s a dense cake that’s made of dried fruits, nuts and rum. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health. Either way your Black Fruit Cake will still be delicious. This makes a great fruit cake. Traditionally, the rum that almost all Jamaicans used are Wray & Nephew White Overproof Rum and Red Label Wine as shown in the picture below. Then place it in the refrigerator for up to a week. I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour … Both use 1.2kg of mixed fruit. Black cake is one of those desserts you’ll find in just about every Caribbean home during the Christmas holidays and as we’ve discussed in part 1, just about everyone does things a bit different. this came out great! I'm in Trinidad! This soaking is needed to help the dried fruits to rehydrate and become plump and soft, otherwise the cake will be a little dry. Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. Hardcore black cake bakers would swear by soaking the dried fruits … Soak your fruit with alcohol for up to one month. Give the container a daily shake. To soak this much fruit I use a cup of liquid (250ml) – either alcohol or black tea. my mother always told me about how she used to make her jamaican rum Half-fill a cake tin with powdered sugar, and nestle the cake in the fine powder. You may not adapt, modify, publish, distribute, reproduce, broadcast, or show or play in public (for free or otherwise), in any media or form or by any means, any part of this Site or the Content without the prior written consent of Nicole Cody, Cauldrons and Cupcakes. It’s Time To Soak The Fruit For Your Christmas Fruit Cake! Soak the fruits about 15 days before Christmas, and store in a covered air tight container in the fridge till you bake the cake a week before Christmas. Glace fruits such as cherries and candied peel do not need to be soaked and so can be omitted from the soaking stage and just added when the cake batter is mixed. I have used a vanilla-scented black tea, and also a chai tea and both of these added depth … Then let me help you become who you came here to be… READ MORE>>>. If they are going to be for a year then skip orange zest and nuts in soaking. This is known as ‘feeding your fruit’. Place all the fruit, peel and almonds in a ziplock bag, pour in the rum and port and squash it to mix the liquor into the fruit. Cover the dish with some kind of lid. I care deeply about helping you connect to your own inner wisdom. Whether you blend before soaking or soak then blend when you are going to bake, it doesn't make a difference with the fruit cake. Soak the fruit before baking, in the same spirit you plan to use for preserving the cake. Some baked goods are intended to be eaten as soon as possible, while they're fresh and delicate. https://www.allrecipes.com/recipe/46182/sharons-jamaican-fruit-cake Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking … Sometimes, to entertain my cows, I dance in my gumboots. My grandmother Marga taught me the importance of fruit soaking for a great-tasting cake, and I think of her every year when I prepare my fruit. It doesn't have to be what's listed in this recipe. the longer the better. Close the lid and leave to fruits to soak Soak my dried fruits for 3 months or more. Caribbean Black Cake - wedding cake, Christmas cake, fruit cake, rum cake, however you want to call this cake, this cake is one of those uniquely highly indulgent cakes of all cake. Alternatively, if you forget to soak your dried fruits way in advance, or are short on time, you have the option of preparing your cake at least six weeks in advance. Try my jar method. Try to store the fruits in a … This is the best fruit cake in the world – and the only fruit cake that I’ve ever loved and enjoyed. Hi friends, i'm finally back after a long hiatus! https://iamajamaican.net/food/2015/12/jamaican-black-fruit-cake If they aren't covered with rum, or if your fruits are on the dry side, add the additional tablespoon. I've been using liqueur which works well. Traditional cakes have a lot of pre-soaked fruits in alcohol like rum, vodka, wine etc. Today we’ll spend some time preparing the fruits we’ll be using in the actual black cake recipe, as it’s important for the fruit to soak or marinate for at least a month before it’s ready for making the batter for the black cake. Traditional Christmas Fruit Cake, The second is my ‘Last-Minute’ Christmas fruitcake. If you decide to add candied peel reduce the quantity of glace cherries and replace that with the candied peel. I began making my Christmas cake a week or so ago - but my oven packed up. This soaking of fruits in … It is all based on your preference. When the fruits are soaked that long, the combination of the sweetness and rum adds some awesome flavors and richness to the fruit cake. Post was not sent - check your email addresses! Thanks for stopping by and please come back again. Right after using those soaked fruits for your annual Holiday Baking, then more fruits are soaked in alcohol for another year in your favorite rum. The most popular method is to add all the fruits to the jar/container and then pour the rum over it. If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. Required fields are marked *. Don’t use a fruit juice to soak over time as it can ferment or go moldy! Some of the fruits that are used in Fruit Cake can be: The most popular fruits that are used in Black Cakes are the raisins and prunes. Close the jar with it’s lid and let it soak for up to year or for at least a week. 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