Black Cake - Caribbean Christmas Cake (ingredients, sugar, pineapple, soak)

[nj185]

Make this every year, and it's time to start - - -

For those who make it, I'm always open to suggestions on the fruit. We know what we don't especially like [citron]but otherwise switch it up sometimes. Raisins are pretty standard, prunes. We use dried cherries, pineapple. I was tempted by the dried bananas but worried about them lasting even with all that rum soaking. Candied grapefruit peel sounds interesting.

What fruits do you use? Do you try different dried fruit or stick with the traditional?

Do you grind your fruit or leave rough chopped?

Soaking the fruit - One year the recipe I used called for stout along with the rum for soaking. Didn't seem to make much difference. Sometimes Falernum if I find it or someone brings us some.

Soaking the cake - rum & port? or just rum?

Icing or no? never do but friends sometimes do.

[dens]

Always grind the fruit...like the flavour but don't want to see them

Rum & port

Never icing...we leave that for wedding cakes.

Standard fruits.

As a Jamaican, getting in the mood.

[prettygreeneyes]

Share your recipe. I love This cake. Is it too late to soak the fruit?

[nj185]

Originally Posted by dens

Always grind the fruit...like the flavour but don't want to see them

Rum & port

Never icing...we leave that for wedding cakes.

Standard fruits.

As a Jamaican, getting in the mood.

I've never ground the fruit - I chop it fine, but I personally like hitting a big piece of soaked Bajan cherry...

For those who've never had this "fruit cake" - it'll change your mind about it forever. I so don't like the dry things with day-glo fruit that pass for it some times.

I don't have a recipe for just 1 cake ! This is a good base, but I only used the stout once. I usually use some browning[burnt sugar] for dark color . Essence is a mixed flavoring which I can't always find - not totally essential. & like I said in the OP, I like to try different fruits and nuts.

[124c41]

The recipe looks interesting, and I can only imagine the array of flavors one would experience. Printed the recipe, now have to locate the ingredients.