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Jamaican Rum Cake Recipe Recipe

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This recipe for Jamaican Rum Cake Recipe, by , is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Claudia Tiefenback

Category:
Category:
 

Browning


Ingredients:  
Ingredients:  
Use an empty clean tin can and a disposable chopstick so you can throw them away when you are done.

2T brown sugar
4 oz warm water

Directions:
Directions:
Heat half a cup of water to boiling, it will cool while you melt sugar.

Melt the brown sugar in the can stirring with the chopstick.
Brown the resulting fluid, take off burner.

Add 4 oz warm water a bit at a time with stirring, this will spatter at first so be careful.
Pour resulting fluid into glass jar with lid or measuring cup if you aren't going to keep the rest.

This is used as a coloring/flavoring agent in all sorts of stews and gravies in Jamaican cooking
 

Jamaican Rum Soaked Fruit


Ingredients:  
Ingredients:  
A long time before you intend to bake (At least three days up to several years)

1 lb raisins ground or chopped
1 lb prunes ground or chopped
1 lb currants ground or chopped

Red Label Wine or other sweet red wine, I used Port
Wray and Nephew Overproof Rum (or other white Rum)

This is one of those recipes where the kinds of dried fruit and the type of wine varies. It depends on what Grandma had on hand.

Directions:
Directions:
Place fruit in large jar. Pour Rum and Wine over fruit so it is completely covered. Cover jar and leave fruit to soak. The longer you soak the fruits in this cake the better the outcome. Some people soak their fruit for months but a couple of days gives a tasty result too.
 

Jamaican Rum Cake (Black cake)


Ingredients:  
Ingredients:  
1 t grated nutmeg
1 t. cinnamon powder
1/2 t mixed spice for baking (I used pumpkin pie spice)
1/2 t salt
1 T Baking Powder
3 cups AP flour
1 C breadcrumbs (I made my own dried bread blended in food processor)
finely grated rind of 1 lime (or from small lemon)

8 oz. butter
2 c sugar
3 T browning

12 eggs
2 t rose water
1/2 c sherry or blackberry brandy (or what ever similar stuff you have on hand)
2 t vanilla

Directions:
Directions:
Preheat oven to 300 degrees. Grease baking pans and line with greased parchment paper. flour them

Sift together the first five dry ingredients. Add breadcrumbs and lime rind. Mix well

Cream together butter and sugar in a very large mixing bowl. Add browning.

Here is where I wasn't sure what to do:" Add 4 c soaked fruit stirring in with a large wooden spoon."
Ok, do we drain the fruit or put in fruit and liquid? The first time I baked this I used both fruit and liquid. The second time I drained the fruit and used it in the cake and then I poured some of the rum over the baked cake. Both techniques resulted in a good cake, I liked the second way better. Do what you think is right. She adds, "Any left over fruit can be left to soak until the next time you bake!"

Beat eggs until light and frothy (10 to 15 minutes) add rose water, sherry and vanilla.

Add egg mixture to butter mixture, fold in well.
Gradually fold in the flour mixture. Check and see if the wooden spoon can stand upright in the middle of the mixture. If not, add some more flour until the mixture can support the spoon. (I love this, I added an extra half cup)
Pour mixture into tins and bake for 2 hours in a slow oven, 300 degrees F
Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
Check cakes from time to time as baking times may vary. Cakes are ready when a toothpick or skewer inserted in centre comes out clean or almost so.
To store the cake for a few weeks keep moist by pouring wine on top and wrap tightly.

Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
forever
Personal Notes:
Personal Notes:
I used one 13 x 9 pan and four 3 x 6 loaf pans. The loaf pans were done in 1 hour. The 13 x 9 pan was not the right shape, I think loaf pans are much better because a deeper cake is right.

There were many notes with this recipe. The author makes "at least 3 cakes in 9 inch tins" but it is up to you to decide if you want to make more smaller cakes.
"Every visitor to someone's home at Christmas time expects to be offered cake! You can experiment with flavors and spices"
I didn't write down the web page this was from. I think it was from "cook like a Jamaican" but that site now requires subscription so I am not sure. I enjoyed making and eating this. Most of the family didn't like it as much as I did.

 

 

 

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