I need an authentic recipe for Jamaican Black Cake. ?

[cremebrulee2001]

I would like to make Black Cake. I know the cake is usually for the holidays,which I might do if I get the right recipe and it turns out ok. But basically, I work at a Jamaican restaurant, have tried Black Cake and it was really good so I think I can make it myself. I have seen a few recipes for the cake but I wasn't so sure about some of them. I know that I really don't like the cakes with bread crumbs in it. I am open to anyone's grandma's recipe(the older the recipe, the better.). Thanx in advance.

[Happy Cooker]

Jamaican Black Cake

6 ounces or 1.5 cup flour
8 ounces margarine or butter
8 ounces sugar
4 eggs
1 pound raisins
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
4 ounces mixed peel
4 ounces cherries
1/2 pound prunes (chopped)
1 cup wine/brandy
1 teaspoon baking powder
1 teaspoon vanilla
finely grated rind of 1 lime/lemon
2 tablespoons browning

Cream butter, sugar and browning until soft and fluffy.
Sieve all dry ingredients together
Beat eggs, wine/brandy together.
Add egg mixture to creamed butter and sugar.
Add fruits.
Add flour and fold in. Do not over-beat when mixing.
Bake at 350F for 1 1/2 hours.
Yield: 9' round cake.

[caroline ?????]

Ingredients:
1 pound raisins; minced
1 pound prunes, pitted; minced
1 pound currants, dried; minced
1 pound cherries, glace; minced
6 ounces lemon peel, glace; minced
6 ounces orange peel, glace; minced
3/4 liter Passover wine
3/4 liter rum, dark
2 pounds sugar, dark brown
4 1/4 cups cake flour
4 teaspoons baking powder
1/2 teaspoon nutmeg, grated
1/2 teaspoon cinnamon
2 cups butter, sweet; softened
10 large eggs
1 tablespoon vanilla
1 1/2 cup almond paste; if desired

Directions:

In a large bowl, mix all the fruits thoroughly with the wine and the rum; let the fruit macerate, covered, at room temperature for at least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water. Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1-3/4 cups.

Let the syrup cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time, beating well after each addition.

Beat in the vanilla, the flour mixture, and 1-1/3 cups of the burnt sugar syrup, reserving the remaining syrup for another use.

In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" springform pans. Bake the cakes in the middle of a preheated 350F. oven for two hours, or until a tooth pick inserted in the centers comes out with some crumbs adhering to it. (The centers of these cakes will be quite moist.)

Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week.

Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner.


This recipe for Black Cake (Jamaican Fruitcake) serves/makes 2 cakes