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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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lemon bisque

Lemon Bisque is a quick and simple Caribbean recipe made from Lemon Jello powder, lemon juice, evaporated milk, butter, sugar and graham cracker crumbs.

Lemon Bisque Recipe Ingredients:

  • 1 lemon Jello powder
  • 1 Lemon juice and rind
  • 1 ½ cups graham cracker crumbs
  • 1 tin evaporated milk
  • ¾ cup hot water
  • ½ cup melted butter
  • ½ cup sugar
Lemon Bisque Recipe Instructions :

Prepare crust by mixing crumbs with melted butter. Line dish. Dissolve jello powder into ¾ cup hot water. Chill until partly jelled only. Place evaporated milk, bowl and beaters in fridge and allow to get very cold. Beat milk until fluffy. Add partly jelled jello, juice and rind, as well as ½ cup sugar beating all the time. Pour into dish with crumb mixture. Chill well and cover with some crumbs.

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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