Fruit cake christmas

Caribbean Rum Cake

Rum Raisin Fruitcake. A simplified recipe using rum soaked raisins!

Jamaican Rum (Black) Cake

Old English Fruit Cake With Rum!

Jamaican Black Cake

Christmas Rum Soaked Fruit Cake

Rum Soaked Christmas Fruit Cake

Dark Fruit Cake Soaked With Rum And Wine

Rum & Raisin Fruit Cake Recipe - Kerala Plum Cake With Alcohol | Nisa Homey

Fruit cake soaked with brandy - Prepping for end of the year already?

Vintage Kentucky Bourbon Black Fruit Cake with Cinnamon Glaze

Old Fashioned Fruit Cocktail Cake

How To Make Trini Fruit Cake

Amaretto Christmas Cake

Caribbean Rum Fruit Cake taking it to another level with same great taste and texture. | Caribbean Rum Fruit Cake taking it to another level with same great taste and texture. lets get started #CaribbeanRumFruitCake #Blackfruitcake #Rumcake... | By Jenny’s Wok | Okay, foodies. Let's put this lovely Caribbean black fruit cake or rum cake together here at Jenny's Walk. Come on in. Let's get started. Hi, foodies. So, let's take a look and see how we put that lovely one, two, three, four step we're using to make this lovely fruit cake. So, in here I have six eggs. This is a medium eggs. If you have large eggs, all you need is four and I'm doing this fruitcake very different. We're not using any butter. So, here I am going to add my oil, one cup of vegetable oil and a half. There you go. And I'm going to beat this really nice until it get creamy. And I'm not going to be using any white sugar or fine sugar. I'm going to be using confectionery sugar. So in there and it's going to be four steps. So the first step let's get this all whipped up now. So this is a good 2 minutes. So now what we want to do we going to add the rest of the liquid or the wet ingredients. So in here I have some jam orange jam. You could add any fruit jam but I'm going back with a lovely orange. So this is what I am using. Some orange jam. Put that in there just like so. And I'm going to put some vanilla essence. I'm going to give it a good teaspoonful. Tablespoonful is fine. Sorry. Tablespoonful. My Angus stew rub it is from the House of Angus stew rub. You must put this in our Caribbean black fruit forest cake. Sorry. Our black fruit cake. Our rum cake or whatever name you know it is nut black forest. I made a big error there. Sorry about that. Here is some orange oil from DoTerra. Two drops is just enough. I will leave the link where you could also get this. And that's all our wet ingredients. So now let's give this another 2 minutes. So that's a great 2 minutes there. That looks fine. So now the third part will be the flour. So here I have three cups of flour. Iceif. Three teaspoonful of baking powder. I'm going to add that in. If you wish to add baking soda, you could go ahead. This is one cup of my sugar. So, I told you I'm going to be using doing this cake a little different. Um this is a fruitcake, rum fruitcake from the Islander Caribbean fruitcake. I'm going to be using confectionery sugar. So, I'm going to add the confectionery sugar together with the flour and here I have my spices. All of them is one teaspoonful of ginger, allspice, cinnamon, and nutmeg. All of them right in there. And I'm going to add each of this into the flour. So here is everything. And I'm going to add a pinch of salt. Because we need to balance off our sweetness with our salt. So I'm going to add in a little bit of salt. There you go. And I'm going to give this a good mix so we could bring it together. Let me bring this. Everybody is in. Really nice. Simple recipe here with little twist and if you check on my page and Jenny's walk you're going to see how I make the traditional way. So you know I always hear Jenny's Walk to Learn Share and Create. So I like to do things a little differently differently. So today I'm doing this cake without the cane sugar but we're using confectionery sugar. Here I have my island spice rum twenty twenty. I have my fruits in here. Let's take a look. So there's that beautiful fruit. Three months ago I opened it up. I give it a good little move up and I added some more spice rum in there. So let's get the second part now going. Let's add the flour to that eggs and oil and get that meat beating up now. So I want to add half of this dry ingredients into my oil. There you go, that looks perfect. Now let's just get this slowly mixing together. So this looks about good. So now the other half. Pour that in there. And of course I'm using my red wine or red brandy. We're going to be using in our black rumkey. Okay so this looks good now. So here I have some spice rum. That is some liquid to go in in there. And I have here one third cup of molasses. So this is why you will cut back on your sugar. Especially if your clients or your family do not want it too sweet. You will cut back on sugar where you will get your sweetness now from the molasses. So well if you want to measure the rum we could measure the rum. This is half a cup of rum. Let's add it in there. It doesn't matter. You put a cup. You put a half a cup. The more the merry. Merry Christmas each and every one of you. So Jenny's here making this lovely rum cake. Caribbean black fruit cake. Rumcake. Black cake. So many names for this cake. Uh doing it with a twist. I'm not you sugar. I'm using confectionery sugar and oil. No butter, no sugar, confectionery sugar and oil. So let's beat this up now. Mix everything together really nicely. The butter looks really good. So let me get it all incorporated. So this looks fine now foodies. I'm not going to be using this blender anymore. So now I'm going to add the rest of the ingredients to put this lovely cake together here from Jenny's foodies. I think I want a little more darkness into my cake. I want it a little more dark. So here I'm going to eyeball about two tablespoonful of that molasses again. In goes that. And here I have some chopped fruits. Now if you wish to put chopped fruits you could go ahead and put your chopped fruits in. I just going to add just a little bit of chopped fruits. I like when I bite it into my cake. I feel that little wholeness from you know the fruits. So now I'm going to measure off our lovely fruit. Wow. If you could only smell this. This smells divine. This bottle when you open it up with the fruits my dear Fruities. Gonna add one and a half cup of this lovely fruit into my butter. There oh this is more than a cup and a half but okay let's let it go. This is our first cake for the season. And you're so lucky to be here with me at Jenny's Walk doing this lovely fruit cake here. Caribbean fruit cake. Black cake, rum cake, so many names for this cake. Now we're using our spatula because you do not want to over mix your batter with that electric mixer. So, you want to give it a good mix with your hand and you should already have your pans ready. I have my nine-inch pan and I have a six-inch pan and I want to put this into those two. Let's see how much batter we going to get. So, let me continue mixing. So, this is a beautiful color. I love this color. You could always adjust the color by adding more of that molasses and remember molasses have a sweetness. It's a by product from the sugar cane. So you cut back on your sugar. So now let's pour this into our pan. So this is what your pan should look like and then you just put your parchment paper. So now we're ready to pour our butter into our prepared pan. So let's take a look at that now. Look at that heavenly goodness in there. That rum cake butter into that pan and we're going to go like two thirds because we're going to give it some room to get get a nice rice. Indeed like Goodness here and now you give it a good little pat. Two, three, four. I know the camera is jumping up a little bit. Nice little pack just like so. So you get those air bubbles out. And now what I this is what I do for these. I just drop some of the fruits. The chopped fruits. Just give it a little sprinkle all around. This is cranberry, raisins, green cherries, the maraschino cherries. And the red cherries. I have some golden raisins in here also. Now this is totally optional. You don't have to do this but as I tell you I like the chunkiness. And it gives it a great presentation also. So, there you go. Lovely cakes are now into my oven. We're going to put this in first. I'm going to put it at 250 for 30 minutes and then I'm going to raise the heat to 325 until a toothpick comes out clean. Lovely recipe here from Jenny's Walk, Caribbean fruitcake with a twist. So, we got three lovely babies in there. So, now it's for that toothpick test. There you go. Clean as a whistle. So, you know our cakes is all done and kitchen smells divine. Okay foodies. So our cake is out of the oven and you see how beautiful this cake look. So this client would like some brandy. So I'm going to be using the blackberry flavored brandy. It's very hot. It's just out of the oven and this is where you're going to dredge your cake down. Your first dredge. This would be the first drench. Really hot out of the oven and dredge that cake really beautiful. Just like so. And you leave it there. Let it sit for a couple hours and you take a look again. See it just took everything in. Lovely dredge. So this is going to lock in and seed a lot of flavors into this cake and then we're going to take this out after 2 days. Then we're going to be ready to try this cake. So let me finish up with my other cake here. I'm going to do this also with a blackberry brandy. Lovely cakes here. Did it a different twist Jenny's walk with sugar, confectioner sugar, and eggs and oil with no butter. So don't forget to like and share this lovely video with your friends and family and join in into Jenny's Walk. Follow me on YouTube and Instagram. Subscribe to my YouTube channel. Here our Black Rum Fruit Cake.