MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Black Cake
Categories: Cake, Carribbean, Dessert
Yield: 12 Servings

1 1/4 c Prunes (8 oz);
- pitted, dried
1 c Raisins (5 oz)
1 c Golden raisins (5 oz)
1 c Dried cherries (5 oz)
2 3/4 c Sweet red dessert wine;
- separated
1 c All-purpose flour
1 c Plain bread crumbs
1 tb Baking powder
1 ts Cinnamon
3/4 ts Nutmeg
1/4 ts Allspice
1/4 ts Salt
1 c Butter; softened
1 1/4 c Dark brown sugar
5 lg Eggs
1 tb Lime juice & lime zest
1 ts Vanilla extract
1 ts Almond extract
Fruit blend mixture
2 tb Browning
2 tb Burnt sugar

Preparation time: 10 minutes
Cooking time: 2 hours 30 minutes

This rich and moist Jamaican Black Cake is the centerpiece dessert
that's perfect for any holiday or celebration. Black Cake, also known
as rum cake, Christmas cake, and wedding cake, depending on when it's
served, is a staple dessert recipe in all of the Caribbean.

Fruit Blend Mixture:

Combine prunes, raisins, golden raisins, dried cherries, and
2-1/2 cups of sweet red wine in an airtight container. Cover and
let sit for at least 5 days or up to a few months. If storing
longer than a few days, you will need to add more wine to the
mixture to cover the fruits as the fruit will soak up the wine over
time.

When ready to bake, add the mixture to a blender and blend until
smooth. Set aside.

Cake:

Preheat the oven to 250?F (121?C) and prepare a 10" baking pan by
using a pan liner and greasing the sides. Set aside.

Mix the all-purpose flour, plain bread crumbs, baking powder,
cinnamon, nutmeg, allspice, and salt in a bowl and set aside. Cream
the butter and dark brown sugar in the bowl of a stand mixer until
fluffy, for about 3 minutes on medium speed.

Mix in the eggs, one at a time. Mix in the lime juice and zest,
vanilla extract, and almond extract to the butter mixture and mix
until combined. Mix in the flour mixture until combined. Fold in the
blended fruit mixture, the browning, and burnt sugar until fully
combined. Pour the mixture into the prepared baking pan.

Bake in the preheated oven for about 2 and half hours, until a
toothpick in the middle comes out clean.

Allow cake to cool in the pan for 20 minutes, then remove and pour
1/4 cup of the sweet red wine over the cake. Allow the cake to
continue cooling overnight. The cake will continue to soak up the
liquid that was poured on top.

Serve and enjoy.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/jamaican-black-cake/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)