Black Cake Jamaican Fruitcake
From bluewaterandsand 16 years ago
- 120 minutes to make
- Serves 2
This makes 2 cakes. I love this cake. It is always a big hit!
Ingredients
- 1 pound raisins; minced shopping list
- 1 pound prunes, pitted; minced shopping list
- 1 pound currants, dried; minced shopping list
- 1 pound cherries, glace; minced shopping list
- 6 ounces lemon peel, glace; minced shopping list
- 6 ounces orange peel, glace; minced shopping list
- 3/4 liter Passover wine shopping list
- 3/4 liter rum, dark shopping list
- 2 pounds sugar, dark brown shopping list
- 4 1/4 cups cake flour shopping list
- 4 teaspoons baking powder shopping list
- 1/2 teaspoon nutmeg, grated shopping list
- 1/2 teaspoon cinnamon shopping list
- 2 cups butter, sweet; softened shopping list
- 10 large eggs shopping list
- 1 tablespoon vanilla shopping list
- 1 1/2 cup almond paste; if desired shopping list
How to make it
- In a large bowl, mix first 8 ingredients together and set aside until recipe calls for you to add the fruit mixture.
- 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 350F. oven for two hours, or until a tooth pick 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.
- Poster's Notes: This cake may be iced.
The Rating
Reviewed by 7 people-
Hello....
This a remarkable sounding cake !
I will be sure to try it...
Thanks...mjcmcook....
mjcmcook
in Beach City loved it
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Am I correct in saying that this is similar to a fruit cake? Love fruit cake..one of the few..
greekgirrrl
in Long Island loved it
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Sounds good thanks momo
momo_55grandma
in Mountianview loved it
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