I would like to make a traditonal caribbean black cake, does any one have a good recipe?

CARIBBEAN BLACK CAKE





Makes 2 10-inch round cakes





1 pound dark raisins


1 pound currants


1 pound pitted prunes


1 pound glac茅 cherries


1/2 pound mixed peel


1 quart white rum


1 pound dark brown sugar


1 pound butter, plus butter for greasing pans


1 pound eggs (about one dozen)


1/4 teaspoon cinnamon


1/4 teaspoon nutmeg


1 pound flour, plus flour for dusting pans


1 tablespoon baking powder


3 ounces burnt sugar *


1 quart tawny port





Place fruits in a large plastic or glass bowl. Add one cup of rum. Put through a meat grinder, using a medium blade. Mix in the remaining rum so that the ground fruit forms a smooth paste. (Do not let fruits sit in a metal container; use either a plastic or a glass bowl.). Cover tightly. Let stand in a cool place for at least two weeks.


Preheat oven to 300 F.


Cream dark brown sugar and softened butter; in a separate bowl combine eggs and spices and whip until foamy. Combine eggs and butter-sugar mixture. Add ground fruits. Mix well.


In a separate bowl, mix flour with baking powder. Stir flour mixture into fruit mixture. Add burnt sugar. Batter should be dark brown.


Grease and lightly flour 2 10-inch springform baking pans that are at least three inches deep. Fill with mixture and bake for 2 hours or until a tester comes out clean.


Take pans out of oven. Let cool one hour, then remove cakes from pans and cool completely.


Pour one cup of Port over the top of each. Let it absorb. After 10 minutes, pour on remaining Port. Wrap tightly in plastic wrap. Do not use foil. Let cakes age at least a week. The longer the better.


Do not refrigerate. Make sure cakes remain moist. If they become dry, moisten with Port. The cake can be frozen.


* Burnt sugar: Combine 1/4 cup sugar with 2 tablespoons water. Boil over high heat until sugar turns into a caramel and starts burning. Transfer to a bowl, cool and add a little cold water to thin the burnt caramel.I would like to make a traditonal caribbean black cake, does any one have a good recipe?
The English word 'currant' has been used for this fruit only since 1550, taken from the fruit's resemblance to the dried currants of Greece, raisins made from a small seedless grape.


If you can't buy them substitute the amount with one of the other dried fruits. Report Abuse
I would like to make a traditonal caribbean black cake, does any one have a good recipe?
YEAH WHAT LIZZIE SAID
never heard of this but sounds yum! I googled it and found this one





http://www.chefdecuisine.com/baking/frui鈥?/a>