How to make the BEST Jamaican Black Cake 🇯🇲 | The Seasoned Skillet
TLDRIn this delightful video, Tiisha Morris shares a cherished Jamaican fruitcake recipe, perfect for holidays, weddings, and year-round enjoyment. The cake features a blend of dried fruits soaked in a mixture of Ray and Nephew rum, white rum, and red label wine. Tiisha provides a step-by-step guide, from preparing the fruit mixture and creaming the butter and sugar, to incorporating eggs, spices, and flour. She also mentions a non-alcoholic version and emphasizes the cake's moistness by baking with a water bath. The result is a flavorful and festive treat that's sure to impress.
Takeaways
- 😋 Recipe shared is for Jamaican rum cake, suitable for holidays or any time of the year.
- 🍹 Ingredients include raisins, glazed cherries, mixed peels, prunes soaked in rum and wine. Non-alcoholic alternatives also mentioned.
- 🍰 Recipe involves creaming butter and brown sugar until fluffy, then whisking eggs until light and foamy.
- 🥄 Browning, vanilla, molasses, spices, lime zest, lime juice, salt, and baking powder are added to the mixture.
- 🍇 Fruits are pureed with red label wine and white rum, adding richness to the cake batter.
- 🥮 Cake batter is combined with the fruit puree and flour, then poured into a buttered cake pan.
- ⏰ Cake is baked at 300°F for 1.5 to 2 hours, until a toothpick inserted into the center comes out clean.
- 💧 Additional pan of water is recommended underneath while baking to keep the cake moist.
- 🔗 Reference to blog for alternative recipes and detailed instructions on making Browning.
- 📹 Mention of upcoming video for non-alcoholic version of black cake.
Q & A
Who is the speaker in the transcript and what is their profession?
-The speaker in the transcript is Tiisha Morris, a food blogger, recipe developer, and content creator behind the brand Skillet.
What is the main dish that Tiisha Morris is sharing in the video?
-Tiisha Morris is sharing a recipe for Jamaican fruit cake, which is suitable for holidays, year-round enjoyment, and weddings.
What are the main types of dried fruits used in the Jamaican fruit cake recipe?
-The main types of dried fruits used in the recipe include raisins, green glazed cherries, mixed peels, red glazed cherries, and prunes. Other options like cranberries can also be used based on personal preference.
What kind of liquid ingredients are used to soak the dried fruits in the recipe?
-The dried fruits are soaked in a mixture of Ray and nephew white rum and red label wine. Non-alcoholic alternatives like grape juice or non-alcoholic wine can also be used.
How long have the rum-soaked fruits been soaking for in the video?
-The rum-soaked fruits have been soaking since the previous year, ensuring they are well-infused and ready for use in the recipe.
What are the steps for preparing the butter and sugar part of the recipe?
-First, the butter is softened to room temperature. Then, brown sugar is added to the butter, and they are creamed together using a hand mixer or the bowl of a stand mixer for about 5 to 6 minutes until the mixture is light and fluffy.
How are the eggs prepared for the Jamaican fruit cake?
-The eggs are added to a bowl and whisked using a hand mixer until they become light yellow in color and foamy on top. If a hand mixer is not available, a whisk can be used for this process.
What ingredients are added to the egg mixture in the recipe?
-To the egg mixture, browning (caramelized brown sugar), vanilla, molasses, spices (cinnamon, nutmeg, and allspice), lime zest, lime juice, salt, and baking powder are added.
How is the fruit puree prepared for the cake?
-The dried fruits are blended in a cup until they form a puree. Then, 1/4 cup of red label wine and 1/4 cup of white rum are added to the puree for extra flavor.
What is the process for combining all the ingredients to form the cake mixture?
-The egg mixture is added to the butter and sugar mixture. Then, the fruit puree and the sifted flour are added in, and the mixture is gently folded together until combined.
How long and at what temperature should the Jamaican fruit cake be baked?
-The cake should be baked at 300°F for approximately 1.5 to 2 hours. The exact time may vary, but a toothpick inserted into the center of the cake can be used to check for doneness; if it comes out clean, the cake is ready.
What is the purpose of adding a secondary pan of water while baking the cake?
-A secondary pan of water is added to keep the cake moist as it bakes, ensuring a tender and juicy final product.
Outlines
🍽️ Introducing Jamaican Latke Recipe
The video begins with Tiisha Morris, a food blogger and content creator, introducing herself and her popular blog, 'The Seasoned Skillet.' She announces that she will share a beloved Jamaican Latke recipe, suitable for holidays, weddings, and year-round enjoyment. Tiisha mentions that this is a recipe her audience has been eagerly requesting. She starts by discussing the key ingredient, rum-soaked fruit, which includes raisins, green glazed cherries, mixed peels, red glazed cherries, and prunes. Tiisha suggests that viewers can use any dried fruits of their preference and provides alternatives for non-alcoholic versions, such as grape juice or non-alcoholic wine. She then describes the process of soaking the fruit in a mixture of white rum and red label wine, noting that the fruit used in the video has been soaking since the previous year. Tiisha proceeds to explain the next steps, which involve creaming brown sugar and butter, in preparation for the detailed recipe instructions to follow.
🥣 Mixing Ingredients and Preparing the Batter
In this paragraph, Tiisha continues with the recipe, focusing on the preparation of the batter. She instructs viewers to cream brown sugar and butter until light and fluffy, then whisk eggs until they become light yellow and foamy on top. After that, Tiisha adds browning, vanilla, and molasses to the egg mixture, followed by a blend of spices including cinnamon, nutmeg, allspice, lime zest, lime juice, salt, and baking powder. She emphasizes the importance of using fresh lime juice for the best flavor and provides a link to her blog for a full browning recipe for those who can't find it in stores. The paragraph concludes with Tiisha explaining that the fruit will be pureed and combined with the butter-sugar mixture, along with the addition of flour before baking.
🍰 Baking the Jamaican Latke
The final paragraph of the script details the baking process for the Jamaican Latke. Tiisha mentions that the oven should be preheated to 300°F and that a secondary pan of water will be used to keep the cake moist during baking. She instructs viewers to mix the fruit puree, flour, and other prepared ingredients together, then pour the combined mixture into a buttered cake pan. The cake is to be baked for approximately one and a half to two hours, though Tiisha advises using a toothpick to check for doneness by inserting it into the center of the cake. If the toothpick comes out clean, the cake is ready to be removed from the oven and enjoyed.
Mindmap
Keywords
💡Jamaican Fruitcake
💡Rum-soaked Fruit
💡Butter and Brown Sugar
💡Eggs
💡Spices
💡Molasses
💡Fruit Puree
💡Baking Powder
💡Non-Alcoholic Alternatives
💡Baking Process
💡Flavor Profiles
Highlights
Tiisha Morris shares a Jamaican fruitcake recipe.
The recipe is suitable for holidays, year-round enjoyment, and weddings.
Key ingredients include raisins, green glazed cherries, mixed peels, red glazed cherries, and prunes.
Dried fruits like cranberries can be used as alternatives.
Soaking fruits in rum, white rum, and red label wine is a classic technique.
Non-alcoholic alternatives like grape juice or non-alcoholic wine are available.
The fruits are soaked in rum since last year for optimal flavor.
Creaming brown sugar and butter is the first step in making the cake batter.
Eggs are whisked until light yellow and foamy on top.
Browning, vanilla, molasses, spices, lime zest, and juice are added to the egg mixture.
Fruit puree is prepared with 1/4 cup of red label wine and white rum for richness.
The egg mixture is combined with the butter sugar mixture.
Two cups of fruit puree and the sifted flour are added to the cake mixture.
The cake is baked at 300°F for approximately 1.5 to 2 hours.
A secondary pan of water is used during baking to keep the cake moist.