How Do You Make A Jamaican Fruit Cake From Scratch
1 Heat the oven to 300F and arrange a rack in the middle. Cream butter and sugar.
Then add the rose water vanilla extract almond extract lime juice and lime zest and mix together.
How do you make a jamaican fruit cake from scratch. Soaking the fruit plumps it and infuses it with both the flavor of the wine as well as the moisture. 2 Combine flour salt baking powder cinnamon clove and nutmeg in a large bowl and whisk to aerate and break up any lumps. Mix in the browning vanilla and almond flavoring lime juice and rind.
Add the eggs to the butter mixture. Pour mixture into tins then place the tins in the oven to bake for about 2 hours at 300F. Jamaican Fruit Cake Recipe Jamaican Christmas Cake INGREDIENTS.
You need a long slow bake to keep the fruit from burning. Add the lime juice and glycerine. Once fruit is combined add flour.
Cream the sugar and butter together. 3 cups sugar brown 2 cups butter. Grease baking pans lightly not too light line with greased paper then grease and flour lined pans.
Grease two 9 inch loaf pans with butter and set aside. Beat in eggs then add rum lime juice vanilla almond extract and lime zest. Blend the sorrel pulp.
Pour wine and rum over fruit so that it is completely covered. Grease 2 cake pans and line them with brown or wax paper. Mix then pour into your baking pans.
Add Mixture to the baking tin and bake for 50mins. Jamaican Rum Cake Recipe. Cover the top with more parchment and then bake for at least 4 hours.
Cream together margarine and sugar until light. Prepare tin by lining sides with 2 thicknesses of paper and the bottom with 4 thicknesses of brown paper and 1 of grease-proof paper. After creaming the butter and sugar add eggs then fruit mixture.
Add flour and mix until all of the flour is incorporated. In a large bowl cream together the butter and sugar until light and fluffy. Add the baking powder mixed spice cinnamon and orange peel then mix to combine.
Add to the creamed butter and sugar. Beat butter and sugar until light and fluffy. Sift and whisk all the dry ingredients in a medium bowl and set aside.
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features Press Copyright Contact us Creators. Mix for about 5-10 minutes until opaque and shiny. Put all the dry ingredients in a bowl and combine.
Mix the butter and sugars in a bowl until theyre creamy about 5 minutes. Add eggs one at a time and beat in well. Add the molasses and browning to the batter then mix to combine.
Stir in mixed fruit wine and molasses. Blend until just combined. The mixture should be just a little lumpy.
Grease and flour 2 - 9 inch round cake pans. Place a pan of water in the bottom of the oven to ensure cakes do not dry out. Coat two 9-by-5-inch loaf pans with butter.
Drain the fruit before using. Sift together flour baking powder nutmeg allspice cinnamon and salt. In a stand mixer combine the butter flour brown sugar baking powder allspice cinnamon cloves.
1 lb raisins ground or chopped 1 lb prunes ground or chopped 1 lb currants ground or chopped 1 tsp grated or ground nutmeg Red Label Wine or other red cooking wine Wray and Nephew Overproof Rum or other white rum At least a day longer if possible in advance place fruit in a large jar. Add the eggs one at a time. Soak mixed fruits in 1 cup cherry brandy then blend with the sorrel pulp.
Soak dried fruit pieces such as apricots pineapple cherries cranberries and raisins in dry red wine for at least 3 weeks prior to baking the cake. Bermudian Rum Cake Bake From Scratch kosher salt whole milk baking powder all purpose flour large eggs and 6 more Mango Rum Cake Angry Baker water yellow cake mix mango rum brown sugar eggs mango. Turn your oven on to 350 degrees F and place baking tin inside to be heated up for 5mins.
Preheat the oven to 350 degrees F. How to make Jamaican Fruit Cake from scratch. Keep the soaking fruit in the refrigerator to prevent mold growth.
In a blender or food processor combine raisins prunes currants cherries and wine. The batter will lighten in color again after adding flour. Add the rest of your ingredients.
After adding flour add burnt sugar to the cake. Use an electric mixer on medium speed to whip the egg whites with the icing. Check cake from time to time to ensure all ready.
Cover jar and leave fruit to soak. The icing must have a smooth consistency to take hold on the cake. Add blended fruits to the mix.
You can add a tin with water at the bottom of the oven just to avoid the cake from drying. Food coloring can be added if desired. Add the drained soaked fruit along with lime juice and zest rum vanilla extract and orange extract.
