Best Caribbean Christmas Cake Recipes

CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)

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.

MY OWN CARIBBEAN CHRISTMAS FRUIT CAKE ALSO KNOWN AS GREAT CAKE

Steps:

• About three months before preparation of the cake mix or puree the fruits.
• Pour the alcohol over them and allow them to soak.
• Cream the sugar and butter together.
• Add the eggs two at a time.
• Add the essence and angostura bitters.
• Combine the dry ingredients and spices with the flour and add them to the batter.
• Add the colouring to the mixture.
• A wooden spoon should be able to stand in the mixture with falling to easily.
• Grease and double line a large cake pan.
• Cover the pan with foil paper.
• Place a shallow pan of water in the bottom of the oven. This is to increase the moisture of the cake.
• Bake at 250- 300°F for 2-3 hours.
• Test for doneness with a skewer after about 2 hours.
• When done, prick the cake with a skewer repeatedly and pour sweet red wine all over the cake.
• Replace wine when the cake has soaked it up.
• Enjoy!

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.

CARIBBEAN CHRISTMAS CAKE

Steps:

• 1. Preheat oven to 325 degrees. Generously grease and flour a Bundt pan and set aside (nonstick baking spray can also be used).
• 2. Mix together all ingredients (except the pecans and extracts) until blended. At medium speed, mix the batter at medium speed for about three minutes.
• 3. Mix in extracts on medium speed.
• 4. Add pecans to the bottom of the Bundt pan.
• 5. Then add cake batter.
• 6. Bake for an hour and ten minutes or until a toothpick inserted comes out clean. Cool in pan and prepare glaze during this time.
• 7. To prepare glaze, add butter, salt, water and cream of coconut in a small saucepan. Bring to a boil, stirring constantly and continue to cook at medium heat for another minute.
• 8. Remove from heat and add rum extract.
• 9. Before inverting the cake, poke holes with a fork.
• 10. Brush the glaze on the bottom of the cake. Give it a few minutes to sink in.
• 11. Once the cake is turned onto a plate, poke holes in the top of the cake.
• 12. Slowly pour glaze over warm cake, just a little at a time and giving each "coat" a little time to sink in. Keep glazing the cake and allow it to soak until you have used up all the mixture.
• 13. Add coconut to the top of the cake. This cake is good at this point, but you really need to let it sit overnight to allow the flavors to blend and all the moisture to soak into the cake. Enjoy!