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7 de dez. de 2013 · This Traditional Canadian Christmas Cake or Bourbon Fruit Cake is the recipe you have been looking for: dark, lush, dense, delicious and can be sliced thin!
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- Canadian
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This recipe is featured on: Holiday Treats Packed with Love. For a nostalgic holiday throwback, add this boozy fruitcake to your must-bake list. It’s a super make-ahead dessert. Prep time 40 minutes. Credits : Canadian Living Magazine. Ingredients. 2 cups dried currants. 2 cups candied mixed peel. 1 1/2 cup coarsely chopped candied pineapple.
- About The Recipe
- About The Fruit Mixture
- Know Your Oven
- How We Like Our Black Cake
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- Non-Alcoholic Black Cake
Textureis the word to use when discussing black cake. I can't tell you how many times people refer to how the consistency of a black cake makes it a good one or bad. Recipes and techniques for black cake vary according to country and personal preference. Personally, a pudding-like texture is what I prefer. It's smooth and just melts into your mouth...
We use a mixture of prunes, currants, raisins, and glaced or maraschino cherries. I think most dried fruit would work well in this cake. One year, we even tried dried figs, but we ended up chewing the seeds throughout the cake. Needless to say, we omitted it the following year. My dad usually grinds the fruit for us; he prefers to use a traditional...
This is not a crumb-type fruit cake like this one; it resembles more of a pudding, so a high temperature is not needed to cook the cake. Some people bake this in a bain marie (water bath) to steam the cake. I have not tried this method, though. We've baked this cake anywhere between 275-300 degrees. I've found after trial and error that at 300 degr...
It must have a pudding-like texture, not stiff, rubbery, or dryIt must have just enough rum, not overpowering where you can't enjoy the cakeThe cake must be baked at least three days ahead so it has time to dry for best flavor/textureIt must have a good height; we want a piece of cake, not a sliver 🙂Eggs and butter must be at room temperature to help with even mixing.8-inch pans are the perfect size for me. The batter will fill three tins.9-inch pans may be used, but make sure to adjust baking time slightly. Using a wider pan changes the depth of the batter (it will be shallower), and as a result, it will bake faster. However, if t...I like to line pans with parchment paper. It keeps the bottom of the cake moist and also ensures it absorbs all the alcohol mixture when poured on top.Another blogger friend of mine wrote a great post on non-alcoholic black cake. Check it out here: Halal Trini Black Cake. **I've updated the baking time and temperature as of December 2023. I've found after trial and error that 275 degrees F for 60-80 minutes is more dependable vs. 300 degrees, which can brown the cake too fast.**
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25 de nov. de 2021 · Caribbean black cake is a Christmas tradition and a ritual, says Andrew McBarnett, co-founder of Neale’s Sweet N’ Nice. Read on for the recipe. Nov. 25, 2021
23 de dez. de 2019 · Ingredients. Macerated fruit mixture: 2 cups soaked fruit mixture (650g) 1/4 cup fortified or port wine e.g. Red Label wine. 1/4 cup white rum e.g. Wray and Nephew's. 1/4 tsp Angostura bitters optional. Cake batter: 1 cup unsalted butter, softened (227g) 1 cup packed brown sugar (220g) 6 large eggs room temperature.
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4 de fev. de 2022 · by Lara Buchar. updated February 4, 2022. When it comes to holiday desserts, it doesn’t get much more controversial than fruit cake. Often dismissed because of its dry texture and garish chunks of red and green “fruit”, it’s easy to brush off the sweet as a relic of the past.
3 de nov. de 2006 · Cooking class: Dark Christmas Cake. Nov 3, 2006. By: The Canadian Living Test Kitchen. To ice as we did for the photo, double the almond paste and icing in Tropical White Christmas Cake. Ingredients: 2 cups (500 mL) currants. 2 cups (500 mL) mixed candied peel. 1 1/2 cups (375 mL ) coarsely chopped candied pineapple.
