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!
Tags:
I know what you mean Faith...been there...
Ok...
1. I add the jam after I add the fruits
2. I don't know what is in mixed fruit nor do I know what mince meat is...
3. No raisins?...you gotta put some raisins in...:)
4. I would say go easy with the mixed peel...I don't use it all...there's something about it that I just don't like...it makes the fruit cake taste too much like easter bun...
5. Omitting the rum is fine...I use just a tiny amount...may be very ineffective...lol
6. I don't add too much prunes...because of it's POWERS...lol
7. When I make the 1lb batter and I want to get as many cakes as possible I normally add an additional cup of flour and 2tsps baking powder...this yields 2 8" and 2 6"
I wish I could taste the cake with the ribena and black currant jam...:)
Teneisha
Faith Gealey-Brown said: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!
Hey Teneisha,
Forgot to ask - did you do the red velvet this weekend? How did it come out?
Okay so I just finished steaming my fruits, and got them cooling! This is a combination of: raisins, currants, prunes, dates, mixed peel, candied fruit (peel/pineapple/cherries), and mincemeat, and is just under 2lbs of fruit. I steamed it with half a cup of brandy, a cup of red label wine, and 3 cups of ribena. I added a small jar of blackcurrant jam at the end, which helped to darken and sweeten it up..cuz it was smelling REAL tipsy for a while! I'm letting it cool now, before I add it to the tupperwear to be sealed up for a couple of weeks so it can marinate! I really hope this comes out good, I'm so nervous! I feel like fruitcake and cheesecake are the last two frontiers in caking! LOL.
Any feedback on the red velvet? I know its still a pretty new cake flavour for us islanders but it's really yummy with some cream cheese frosting :). I'm trying out a Pink Velvet recipe next weekend and if I get good raves, I'll be sure to post it!
© 2024 Created by Theresa Happe. Powered by