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Recipes: Desserts > Recipes for desserts

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message 1: by Frenchie (new)

Frenchie | 20 comments Mod
Post them here please. All your homemade jellies or cheesecakes, doughnuts etc.


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Orinoco Womble (tidy bag and all) | 53 comments Mod
Here's a recipe from a friend on the Amazon cooking forum whose mum is from Trinidad. Make it at your own risk!! Bear says, "Brace yourself before reading this - there's a huge amount of alcohol in it, but it is enough to make 3 cakes."


Trinidadian Black Rum Cake

Fruit Puree Base:
Soak the fruit in rum for up to 2 weeks (or at least 3 days) then macerate in a food processor (in batches)
◾500g prunes
◾500g dark raisins
◾750g currants
◾500g dried cherries
◾250g mixed candied citrus peel
◾(Total of 5 and 1/4 pounds of dried fruit or 2.4 kilograms)
◾1 bottle cherry brandy
◾1 bottle rum and/or Bailey's
◾2 tbsp Angostura bitters

Browning (no nothing to do with gravy):
Heat the sugar in a heavy based pan until it melts and then add a little bit of the water at a time until it becomes a dark caramel. Careful not to burn it, but it will come very close to being burnt to achieve `browned' perfection.
◾500g brown sugar
◾1/2 cup boiling hot water
Cake:
Beat the sugar and eggs together and then beat the eggs in one by one. (You will need a big bowl as it gets a bit messy with 8 eggs!) Add all the flavours to the egg mix.

Sift the dry ingredients together and then fold it into the beaten eggs, sugar and butter.

Then mix in the fruit puree and browned sugar liquid.

Pour into 3 greased and double lined cake tins.

Bake at 120 degrees celsius (250F) for 3 hours
◾500g unsalted butter
◾500g sugar
◾8 eggs
◾1 tsp lemon essence (I didn't have this so used lime juice instead...)
◾I used the zest of 2 whole limes (but then realised the recipe said 2 tsp lime rind)
◾2 tsp almond essence
◾2 tsp vanilla
◾500g plain flour
◾4 tsp baking powder
◾2 tsp mixed spice
◾1/2 tsp grated nutmeg

The Final Touch:

Pour a generous amount of rum/brandy onto the top of your cake. It should absorb rather a lot of rum at this point. The cake will get darker with the more rum that you force feed it. It may take a day for the cake to absorb the rum but it will get there.

Wait until the cake has cooled completely before removing it from the tin and pop the cakes in an airtight container. I even left one cake in the tin for a week with tin foil over the top while it absorbed the rum

MORE RUM 1 500ml bottle of dark rum for pouring on the hot cakes


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