How to Make Black Rum Cake- A Traditional Dessert Recipe - Jamaica Vibez

1. How to Make Black Rum Cake: A Traditional Dessert Recipe | Jamaica Vibez The popular Christmas dessert known as "Black Rum Cake" is made with dried fruits and is steeped in rum before baking. Rum Black Cake is produced with pulverised, dried soaked fruit, which results in a very smooth, dark, and deep desert, as opposed to regular fruitcake, which has a Black Rum Cake crumb and chunks of chewable fruit. Rum Black Cake, which has rum and caramel flavours, can be ceremoniously iced with marzipan and sugar paste, but it is frequently left unadorned. This Rum Black Cake can satisfy many of your Christmas preparation needs if you love the traditional holiday. It's hearty, alcoholic, and rich, and if correctly prepared, it may be started many months before Christmas to fully facilitate the Christmas build-up. An Effort To Bake the Cake This Black Rum Cake was not made on the spot. Even though they are simple to prepare, the ceremony requires some forethought. comparable to Christmas itself. The protracted maturing of chopped dried fruits soaked in island Black Rum Cake—whose manufacture starts in advance—is the secret to its rich flavour. An airtight paste of chopped currants, raisins, cherries, prunes, and candied peel is soaked in Rum Black Cake before being put into jars. It will stay for a year and deliver a powerful intoxicating flavour punch if you bake the pieces right and store this black gold properly. One week of maturation is acceptable, but one month is better.

2. A Treasured Christmas Present It is not surprising that the gift of a Black Rum Cake has traditionally been seen culturally as a mark of deep devotion and respect among family and friends given the labour, time, and price involved in making these celebratory delights. Speak to anyone of Caribbean descent, and I'm certain you'll hear tales of legendary Rum Black Cake being created according to unique family recipes and being sent throughout the world as gifts. To me, the Black Rum Cake exemplifies the true spirit of Christmas. More than that, it is a gift of patience, appreciation, camaraderie, and celebration that is at the core of what Christmas stands for. It is sweet, heady, and soothing to consume. The recipe to make Black Rum Cake. ● To give the flavour time to develop, you must make the black fruit paste for this Rum Black Cake well in advance. Up to a year ahead, this can be prepared. You can make the black fruit paste ahead of time and let it sit for a few days before using it in the recipe if you're pressed for time. Black Fruit Paste (makes exactly the right amount for the recipe) 85g of pitted prunes, raisins, sultanas, currants, and candied orange peel, respectively. Cherry glace weight, 40g 40g orange peel candy Dark Caribbean rum, 250m 150g soft unsalted butter for the cake 150 grammes of light brown sugar Dark treacle (sometimes known as Caribbean "browning"), 2 tbsp. 1 jar of the black fruit paste Four big eggs 150g of white flour 1 tsp of mixed spices (cardamom, nutmeg, cinnamon, and cloves). 1/4 tsp. salt 100ml warmed cherry brandy or ruby port Black Rum Cake mixer kit required with a paddle attachment 8-inch baking pan with spring release A baking sheet Baking Brush Drinking Stick ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● How to make Rum Cake The Process of Making Fruit Paste: The fruit paste should be made in advance, at least a week before the event. After weighing out all of your fruit, pulse it in a powerful food processor or grinder until a thick paste develops.

3. Mixed The Fruit Paste and Rum Black Cake: In a 500ml sterilised container, combine the Rum Cake and the minced fruit. Keep for up to a year in a cool location. If you don't have a lot of time, let the mixture sit before using it in your recipe for a few days. Preparing the Black Rum Cake for Baking: This is the right time to bake the Black Rum Cake, preheat the oven to a 325°F/160°C fan. Double-layer greaseproof paper should be used to line and grease the baking pan. The Cake Batter Being Blended: Brown sugar and softened butter should be beaten together until frothy. Next, add the treacle and keep creaming. Add the eggs one at a time, stirring after each addition to thoroughly incorporate the butter. Blend the fruit paste completely.Sift the dry ingredients together, and then stir them into the Rum Black Cake batter. Fill the tin by pouring it into it. Baking The Black Rum Cake: After an hour of baking, reduce the oven's temperature to 140°C/275°F and continue baking for an additional hour. To keep the Black Rum Cake from burning, you might need to cover it with a sheet of foil. Conclusion Remove the Rum Black Cake from the oven after two hours, then use a skewer to see if it is done baking. Place the cooked cake on a rack, and while it is still warm, stab it with a skewer all over. Warm the port, then brush it on and let it absorb into the Black Rum Cake. Allow the tin to cool. Wrap the item tightly and keep it cool. Prior to consumption, the cake is good for up to two months. For more info: https://www.jamaicavibez.co.uk