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trinitoo868
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| Joined: | Sun Dec 3rd, 2006 |
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Posted: Sat Dec 9th, 2006 10:39 pm |
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Need a good recipe for rum cake this holiday. Any sweet hands out there got one to share? Also, phoulores...
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rappermann
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| Joined: | Sun Jan 14th, 2007 |
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Posted: Sun Jan 14th, 2007 06:50 am |
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jus bake a cake and add lots and lots of rum
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tygirl
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| Joined: | Thu Mar 1st, 2007 |
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Posted: Thu Mar 1st, 2007 09:15 pm |
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Hey Girl...puloorie & Trini black cake eh.Please forward your email.
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tygirl
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| Joined: | Thu Mar 1st, 2007 |
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Posted: Tue Mar 6th, 2007 04:19 am |
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Xmas Black Fruit Cake
Ingredients:1lb raisins,1/2lb currants,1/2lb sultanas,1/2 prunes,1/4lb mix peel,1&2/3cups dark rum,1& 2/3cups cherry brandy,1lb butter,1lb brown sugar,6 eggs,1lb flour,3teasps baking powder,1tsp cinnamon & all spice mix,1/4lb cherries,1/2lb walnuts,2teasps mixed essence.
Method:Mince &soak fruits w/ rum & brandy overnite.Cream butter & sugar.Beat eggs & add to creamed sugar & butter.Add flour,B-Powder,cinammon.all spice.Add friuts & all remaining ingredients.Bake at 300 for 2-21/2 hours.Add some rum over cake as soon as it comes off the oven.Enjoy!!!!
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trinitoo868
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| Joined: | Sun Dec 3rd, 2006 |
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Posted: Fri May 18th, 2007 07:36 am |
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| Yummy! Sound good. Can't wait to try it. Thanking you so much. Been away for a while, will have to try it for the holiday season coming (2007) Last edited on Fri May 18th, 2007 07:37 am by trinitoo868
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unprose
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Posted: Fri Nov 2nd, 2007 07:04 pm |
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tygirl wrote: Xmas Black Fruit Cake
Ingredients:1lb raisins,1/2lb currants,1/2lb sultanas,1/2 prunes,1/4lb mix peel,1&2/3cups dark rum,1& 2/3cups cherry brandy,1lb butter,1lb brown sugar,6 eggs,1lb flour,3teasps baking powder,1tsp cinnamon & all spice mix,1/4lb cherries,1/2lb walnuts,2teasps mixed essence.
Method:Mince &soak fruits w/ rum & brandy overnite.Cream butter & sugar.Beat eggs & add to creamed sugar & butter.Add flour,B-Powder,cinammon.all spice.Add friuts & all remaining ingredients.Bake at 300 for 2-21/2 hours.Add some rum over cake as soon as it comes off the oven.Enjoy!!!!
Thank you thank you thank you for posting this recipe! My late husband was from Trinidad and I discovered this cake from his mother's kitchen. It always came to us in a holiday tin, wrapped in several layers of waxed paper and then again in foil, then into the tin and sealed with tape.
The only thing I cannot tell is how long the cake must ripen. I can tell you, the black cakes we recieved were certainly ripe!
My youngest son is currently in San Fernando, and may be in Florida for the holidays - how soon should I put this together to have it ready for the holidays? He would be so surprised!
Please and thank you
- Sc ![[bounce]](/forums/themes/default/1syellow1.gif)
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