Caribbean Black Cake

下ごしらえ

材料

作り方

手順

1. 1

   Combine the dried prunes, raisins, and currants in a large, clean jar or airtight container.

   約5 分

   調理のヒント： Ensure the container is large enough to hold all the fruit and liquid.

2. 2

   Pour the brandy, dark rum, and red wine over the dried fruits, ensuring they are fully submerged.

3. 3

   Seal the container and let the fruits soak for at least 24 hours, or up to several weeks, in a cool, dark place.

   約1 日

   調理のヒント： The longer the fruits soak, the more flavorful and moist your cake will be.

4. 4

   Preheat your oven to 150°C (300°F) and grease and flour a 9-inch round cake pan.

   約10 分

   調理のヒント： Line the bottom with parchment paper for easier removal.

5. 5

   Drain the soaked fruits, reserving the liquid, and then finely chop them using a food processor or by hand.

   約10 分

   調理のヒント： Do not discard the soaking liquid; it will be used later.

6. 6

   In a medium bowl, whisk together the all-purpose flour, baking powder, grated nutmeg, ground cinnamon, and ground clove.

   約2 分

   調理のヒント： Sifting the dry ingredients ensures a lump-free batter.

7. 7

   In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy.

   約5 分

   調理のヒント： Use room temperature butter for best results.

8. 8

   Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.

   約3 分

   調理のヒント： Scrape down the sides of the bowl as needed.

9. 9

   Stir in the vanilla extract and browning sauce until well combined.

   約1 分

   調理のヒント： The browning sauce gives the cake its characteristic dark color.

10. 10

    Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

    約2 分

    調理のヒント： Do not overmix the batter; mix until no streaks of flour remain.

11. 11

    Fold in the chopped soaked fruits until evenly distributed throughout the batter.

    約2 分

12. 12

    Pour the batter into the prepared cake pan and smooth the top.

    約1 分

13. 13

    Bake for 2.5 to 3 hours, or until a wooden skewer inserted into the center comes out clean.

    約3 時間

    調理のヒント： If the top browns too quickly, cover loosely with foil.

14. 14

    Remove the cake from the oven and immediately pour the dark rum evenly over the hot cake.

    調理のヒント： The cake will absorb the rum as it cools, adding moisture and flavor.

15. 15

    Let the cake cool completely in the pan on a wire rack before inverting and removing it.

    約1 時間