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Caribbean Black fruitcake

Caribbean Black Cake, also known as Fruitcake or Black Cake at Christmas time has become a holiday tradition in the Caribbean. It’s one of those cakes that you either love or hate.

But if you’re like me,”A Fruitcake Lover”, Christmas will not be the same without a few slices of Caribbean Christmas Cake together with a large glass of sorrel juice.

BTW: If you’re planning on making a fruitcake for this Holiday Season, you should off already have your fruits soaking in (red) wine. If not, I’m afraid your fruit will not have that rich wine-like flavor.

Nevertheless, we are curious to hear how your fruitcake(s) turned out. Tell us in the comments.

Ingredients:

  • 1 lb. prunes
  • 1 lb. currants
  • 1 lb. raisins
  • 1/2 lb. mixed peel
  • 1 doz. eggs
  • 2 teaspoons almond essence
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground clove
  • 1 lb. cherries (quartered)
  • 1 lb. flour
  • 1 lb. brown sugar
  • 1 lb. butter
  • 4 teaspoons vanilla essence
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon grated lemon rind
  • 2-3 bottles red wine

How to Make Caribbean Black Cake

Mince together prunes, currants and raisins after having removed seeds. (It is always better to buy the seedless ones.) Pour into bottle and cover with wine. Soak for several weeks or months.

Mix cream sugar and butter until light and fluffy. Break eggs in butter mixture (no need to beat the eggs) and mix thoroughly. Add soaked fruits, but not too much wine, and mix well. Add mixed peel and cherries which have been floured lightly. Add essences and spices and mix well again. Stir in flour and when all is mixed, you may add some of the wine from the soaked fruit. Add brown food colouring to make cake as dark as desired. Pour mixture in well greased and lined (with grease proof paper) cake tins and bake in pre-heated oven at 300F. This will take over an hour, but check by inserting sharp knife in cake, which is good when knife comes out clean.

Allow to cool, and when just barely warm soak very generously with red wine or sherry. You will probably get two cakes, and if necessary the recipe may be halved.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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coconut-sugar-cake

Coconut sugar cakes are known to nearly every school child in Caribbean. Made from grated coconut they are traditionally cut into squares comprised of 2 layers and/or colors .

Ingredients:

  • 2 cups sugar
  • 2 cups grated coconut
  • 1/2 cup water
  • 2 drops almond essence

How To Make Coconut Sugar Cake

Boil Sugar and water until sugar is dissolved. Add Coconut and essence and cook over medium heat stirring all the time until mixture begin to look “grainy”. Remove from heat and beat for few minutes. Then drop smal quantities into small mounds on a greased baking sheet. Allow to cool and harden.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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trifle

If you’re a huge fan of heavy desserts, consider making a trifle for your next dinner party. A cold dish that is best when it is made in advance. This trifle recipe consists of pieces of sponge cake, fruit, vanilla, strawberry jam, and chopped cashew nuts. To get started on this trifle recipe, read more.

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Ingredients:

  • 1 sponge cake (2 days old)
  • ¼ cup sherry
  • 1 small can fruit
  • 1 ¼ cups milk
  • 1 coconut (milk only)
  • 2 tablespoon sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon butter
  • 2 egg whites
  • 1 tablespoon sugar
  • 2 tablespoons chopped cashew nuts
  • Strawberry jam


Method:

Cut sponge cake into thins slices and spread jam over each slice. Place in bottom of dish with jam side facing up. Sprinkle with sherry, cover and refrigerate. Make custard with milk, butter and sugar in a saucepan over heart. Add vanilla. Soften custard powder with a little cold water and add to heated milk stirring until thickened. Cool and pour over cake slices. Drain fruit and spread over custard. Chill for 2-3 hours. In the meantime grate coconut and extract milk through clean cloth by squeezing small quantities of coconut at a time. Pour milk over trifle and refrigerate for another 2 hours. Whip egg white until stiff; gradually add sugar (1 tablespoon) beating until well blended. Gently spoon over trifle and sprinkle with chopped nuts and serve.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:yumsugar.com

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