Hi All,
As you know we Caribbean Cakers really enjoy things with good flavours! If any of you are interested in sharing any recipes, feel free to do it here :). Feel free to include filling and icing recipes as well!
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I posted this recipe some time ago in forums.
1 lb butter
1 lb sugar
8-10 eggs
4 cups flour
2 tsp baking powder to each cup of flour
1/4 lb bread crumbs
1 tsp cinnamon** or as needed
1 tsp mixed spice** or as needed
1 tsp nutmeg** or as needed
1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)
Rum (white or red) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))
Wine (Port)
Brandy
1 Bottle Browning
2-3 tsp Vanilla or as needed
1-2 tsp almond extract or as needed
1 cup Marmalade or Jam (your preferred flavour)
* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits
** I usually eyeball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...
***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...
****I have considered using some amarreto in this recipe...have not tried it yet...
Method
1.Sift flour and baking powder then add bread crumbs and spices to mixture
2.Cream butter and sugar
3. Add eggs one at a time
4. Fold in dry ingredients to the creamed mixture
5. Add wine and rum as needed
6. Add Vanilla
7. Add browning (usually1 bottle to a pound) making sure there are no white spots
8. Add fruits to mixture
9. Pour into greased lined tins and bake until done
10. Remove from oven and pour some brandy over the cake
11. When cooled cover with foil and allow the cake to mellow for a couple days...
Enjoy!
Any great Red velvet cake recipe...would love one from you guys to try...:)
Hey Teneisha,
I posted my red velvet cake recipe. It has my husband's stamp of approval and he is from South Carolina and those country boys know their red velvets :). We both prefer it with less cocoa powder, but some people like a more chocolate taste, so its up to your taste what you prefer.
Let me know if you try it and like it!
Teneisha Williams said:Any great Red velvet cake recipe...would love one from you guys to try...:)
Okay Teneisha, I'm going to be brave and give fruit cake a try! Any suggestions?? It will be my first time giving it a whirl!
Teneisha Williams said:I posted this recipe some time ago in forums.
1 lb butter
1 lb sugar
8-10 eggs
4 cups flour
2 tsp baking powder to each cup of flour
1/4 lb bread crumbs
1 tsp cinnamon** or as needed
1 tsp mixed spice** or as needed
1 tsp nutmeg** or as needed
1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)
Rum (white or red) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))
Wine (Port)
Brandy
1 Bottle Browning
2-3 tsp Vanilla or as needed
1-2 tsp almond extract or as needed
1 cup Marmalade or Jam (your preferred flavour)
* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits
** I usually eyeball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...
***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...
****I have considered using some amarreto in this recipe...have not tried it yet...
Method
1.Sift flour and baking powder then add bread crumbs and spices to mixture
2.Cream butter and sugar
3. Add eggs one at a time
4. Fold in dry ingredients to the creamed mixture
5. Add wine and rum as needed
6. Add Vanilla
7. Add browning (usually1 bottle to a pound) making sure there are no white spots
8. Add fruits to mixture
9. Pour into greased lined tins and bake until done
10. Remove from oven and pour some brandy over the cake
11. When cooled cover with foil and allow the cake to mellow for a couple days...
Enjoy!
I made 4 fruit cakes earlier....one of the crazy weekend brides is out of cake already and ordered more...:)
I normally start with the base recipe...once the batter has come together...I do a taste test...then adjust as necessary....today i started out with 7 tsps of vanilla...you know it's the artificial stuff...lol...2 tsps of mixed spice and 2 tsps of cinammon...
After I added the fruits (about 5 cups) can be less if you don't like lots of fruits...i tasted the batter...wasn't comfy with it...so i folded in maybe another 1 1/2 tsps mixed spice and 1 tsp vanilla....i added the mixed spice in 1/2 tsps addition...after u put in the spice u can't take it out...lol
I baked it at 300....with a water bath...the kitchen smells amazing...I used a cup of strawberry jam as well...
I steamed the fruits with port wine, white rum, brandy and pineapple juice...blended the fruits with a little wine as the fruits will absorb the liquid while it cools...
When the cakes are still warm (not hot...lol) i pour a cap full or so of brandy over the cake along with wine...about the same...you can add more if you want to get the cake TIPSY....lol...
The result...great fruit cake!
All the best!
Faith Gealey-Brown said:Okay Teneisha, I'm going to be brave and give fruit cake a try! Any suggestions?? It will be my first time giving it a whirl!
Teneisha Williams said:I posted this recipe some time ago in forums.
1 lb butter
1 lb sugar
8-10 eggs
4 cups flour
2 tsp baking powder to each cup of flour
1/4 lb bread crumbs
1 tsp cinnamon** or as needed
1 tsp mixed spice** or as needed
1 tsp nutmeg** or as needed
1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)
Rum (white or red) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))
Wine (Port)
Brandy
1 Bottle Browning
2-3 tsp Vanilla or as needed
1-2 tsp almond extract or as needed
1 cup Marmalade or Jam (your preferred flavour)
* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits
** I usually eyeball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...
***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...
****I have considered using some amarreto in this recipe...have not tried it yet...
Method
1.Sift flour and baking powder then add bread crumbs and spices to mixture
2.Cream butter and sugar
3. Add eggs one at a time
4. Fold in dry ingredients to the creamed mixture
5. Add wine and rum as needed
6. Add Vanilla
7. Add browning (usually1 bottle to a pound) making sure there are no white spots
8. Add fruits to mixture
9. Pour into greased lined tins and bake until done
10. Remove from oven and pour some brandy over the cake
11. When cooled cover with foil and allow the cake to mellow for a couple days...
Enjoy!
Thanks Teneisha! Just one more question - how much wine/rum do you add to the actual batter? I don't want my cakes to be too rummy! LOL.
Also do more eggs make it more "cakey" or is the 8-10 just depending on the size of the eggs?
Thanks so much! I'm going to steam my fruits tomorrow :). I think I may use the red label cake wine, since I remember my mom and my gramma used to use that for their fruit cakes. My mom's fruit cake recipe is amazing but she isn't ready to part with it yet! So I plan to surprise her with this one! :).
Hey Teneisha,
Okay so I'm so terrible, I haven't steamed my fruits yet. I have 2 more questions!
The cup of jam - where does that go? In the fruits when you are steaming them?
How many cakes does this matter yield?
I got my fruits (prunes, dates, cherries, currants, mixed fruit, mixed peel, and mincemeat (which I will probably add after the fruit have been steamed so it doesn't get too mushy)), brandy, red label wine (not a fan of rum in fruit cakes so going to just do the wine and brandy), ribena (for the juice :)) and blackcurrant jam on standby - waiting for your input! Thanks soo much for your help!
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