Jamaican Black Cake
This is a classic Jamaican dessert that has been perfected by many Jamaicans. Black cakes can be made in various ways, some soak the dried fruits for a year others soak it for days to weeks. I will show you quick way to make Jamaican Black Cake.
Equipment
- 12 inch baking tin
- Plastic spatula
Ingredients
- 1 pound (s margarine)
- 1 pound (s brown sugar)
- 8 medium eggs
- 1 teaspoon (s vanilla essence)
- 1/2 teaspoon (s almond flavouring)
- 1 pound (s flour)
- 1/2 teaspoon (s mixed spice)
- 4 teaspoon (s baking powder)
- 2 teaspoon (s nutmeg)
- 6 tablespoon (s browning)
- 3 cup (s Red Label Wine)
- 1 pound (s mixed fruits, soaked)
Instructions
- Cream the margarine and sugar until it is fluffy.
- Add in eggs slowly - one at a time. Stir in vanilla essence and almond liquid as well.
- Combine baking powder, nutmeg, flour, and mixed spice in a separate bowl.
- Divide the flour mixture into three equal parts and the liquid into two equal parts.
- Fold the flour mixture into the margarine and sugar mixture then add mixed fruits, red wine and Browning.
- Grease a 12 inch baking tin and scrape the ingredients in.
- Bake for 1 hour and 30 minutes at 180°C/350°F. Occasionally test the cake by placing a a knife or tooth pick in and observe if it comes out dry.
- Pour ¼ cup of Wray & Nephew White Rum as well as ¼ cup Red Label Wine over the cake. (Use rum and wine to your own discretion.)