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Nov 6, 2016 · This dark rum fruitcake is so full of spicy flavours and packed full of dried fruits and dates, nice and moist , with lots of silky dark molasses. Topped off with dark rum of choice inside and out, wrapped in a soaking rum cheese cloth to lock in the rich flavours.
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- About The Recipe
- About The Fruit Mixture
- Know Your Oven
- How We Like Our Black Cake
- Tips
- Non-Alcoholic Black Cake
Textureis the word to use when discussing black cake. I can't tell you how many times people refer to how the consistency of a black cake makes it a good one or bad. Recipes and techniques for black cake vary according to country and personal preference. Personally, a pudding-like texture is what I prefer. It's smooth and just melts into your mouth...
We use a mixture of prunes, currants, raisins, and glaced or maraschino cherries. I think most dried fruit would work well in this cake. One year, we even tried dried figs, but we ended up chewing the seeds throughout the cake. Needless to say, we omitted it the following year. My dad usually grinds the fruit for us; he prefers to use a traditional...
This is not a crumb-type fruit cake like this one; it resembles more of a pudding, so a high temperature is not needed to cook the cake. Some people bake this in a bain marie (water bath) to steam the cake. I have not tried this method, though. We've baked this cake anywhere between 275-300 degrees. I've found after trial and error that at 300 degr...
It must have a pudding-like texture, not stiff, rubbery, or dryIt must have just enough rum, not overpowering where you can't enjoy the cakeThe cake must be baked at least three days ahead so it has time to dry for best flavor/textureIt must have a good height; we want a piece of cake, not a sliver 🙂Eggs and butter must be at room temperature to help with even mixing.8-inch pans are the perfect size for me. The batter will fill three tins.9-inch pans may be used, but make sure to adjust baking time slightly. Using a wider pan changes the depth of the batter (it will be shallower), and as a result, it will bake faster. However, if t...I like to line pans with parchment paper. It keeps the bottom of the cake moist and also ensures it absorbs all the alcohol mixture when poured on top.Another blogger friend of mine wrote a great post on non-alcoholic black cake. Check it out here: Halal Trini Black Cake. **I've updated the baking time and temperature as of December 2023. I've found after trial and error that 275 degrees F for 60-80 minutes is more dependable vs. 300 degrees, which can brown the cake too fast.**
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directions. With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so. Keep remaining rum for after baking directions -- see below. Stir flour, salt, baking soda and spices together Set aside.
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Dec 28, 2023 · It's that simple. A delicious slice of fruitcake. Be a rebel. Make a Boozy Fruit Cake. The butt of jokes for years, fruitcake has been mercilessly mocked every Christmas for decades. Let's be honest though—poorly made variations using sticky, dyed candied fruits and cheap alcohol from the drugstore are awful. This one isn't.
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Oct 29, 2022 · Old English Fruitcake - A dark, rich, well spiced old fashioned English style fruitcake that can be made weeks in advance of Christmas.
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- Dessert Recipes
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A recipe for Traditional Dark Fruit Cake made with candied pineapple, candied cherries, candied citron, candied citrus peel, raisins, dark.
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Dec 10, 2014 · Tips and a recipe for making a delicious and traditional dark fruitcake flavoured with rum and packed full of fruit. This cake is nutfree.
