1 cake 1 lb raisins 12 lb currants 14 lb prunes 1 c dark rum 1 12 lb packed brown sugar 3 14 cups 12 lb butter. Lime juice cup icing sugar 1 tsp glycerine.
Jamaican Food Recipes Pg 25 Jamaican Black Cakes
Sprinkle some of the remaining 14 cup rum over cake immediately after removing it from the oven.
Jamaican wedding cake recipe. Is the most popular jamaican food recipes are to guide you online to your kitchen. Roll out almond paste to a circle big enough to drape over the cake covering top and sides. Allow cake to remain in pan for 23 days.
Add a small amount of lime lemon juice or water if the icing is too stiff. Learn how to bake jamaican food christmas cake. Here is a simple jamaican royal cake icing recipe.
I prefer to use jamaican red label wine and white rum. It is the preferred icing on jamaican christmas rum cakes and jamaican wedding cakes. After many requests about my jamaican fruit cake i decided to finally record a detailed tutorial.
The burnt sugar is reponsible for the color of the cake. Remove cake from pan and place on cake plate. Christmas cake wedding cake too welcome to jamaican food christmas cake wedding too.
Jamaicans love royal icing on their cakes. Ingredients 2 large egg whites 1 tbsp. Jamaican wedding cake.
List of ingredients jamaican wedding cake also known as black cake note. It is easy to make and tastes really great. The fruit must also be soaked about 1 month prior to preparation.
This is a recipe i use at christmas and for birthdays. Christmas cake black cake wedding cake or great cake are all names used to describe this famous caribbean dessert that is made with aged rum soaked fruitsthis is a cake made to mark the celebration of christmas weddings christenings baptisms and significant anniversaries and in more elaborate versions it takes days to assemble as the cake is brushed with rum and wine syrup on various. Repeat a few times.
At this stage the icing should spread easily. A dark rich fruit cake for wine and fruit lovers. Use a palette knife to spread the icing over the cakedip the blade of the knife into hot water after each use and then make a good sweep over the icing to keep it smooth.
I cant take credit for the recipe which was literally handed to me by my grandfather a few years.
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