Jamaican Black Cake fruit preparation. How to start, soak and preserve dried fruit for a Caribbean specialty at Christmas, Black Fruitcake! Make extras to give as host gifts during the Holidays.
Jamaican Black Cake fruit preparation.
I first got the idea for a Jamaican Black Cake from a British TV show. The host and her brother are both still connected to their Jamaican roots
Apparently this cake is popular throughout the Caribbean. Since mentioning it on our very active Facebook Page, the reaction was immediate.
Those who know the tradition, know it well. Those just finding out, were very curious.
Since first mentioning it, I have heard from others in Jamaica, Barbados and Grenada. All greed it was an absolute Christmas essential.
Filling bottles with fruit rum and port wine.
The Newfoundland connection.
Now, let’s not forget, that Newfoundland has a very strong historical connection to the Caribbean. For more years than most can remember the rum and salt fish trade was a big part of the local economy.
My own 86 year old father was a sailor on one of the ships going back and forth to Canada in his 20’s. So the connections are really well cemented.
I am told that they use something cake wine (sweet red wine) and strong local rum to soak their fruit.
Jamaican Black Cake fruit preparation.
As a tip of the hat to that trade I used our famous Newfoundland Screech Rum from the Caribbean, and Newmas port, another venerable local brand.
I do have one bottle from the Holidays last year that I will be using to make my first Black Cake this coming week. Check back for that recpe too.
The recipe will be formulated to use just one of the bottles.
I made several this year because I plan to give them as gifts with a recipe card attached this year. That will make a unique gift for friends and family.
Too late this year to start Jamaican Black Cake fruit preparation?
Is there enough time left to prepare this recipe with onlyb a few weeks to Christmas. Short answer , NO!
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Jamaican Black Cake fruit preparation
Jamaican Black Cake fruit preparation. How to start, soak and preserve dried fruit for a Caribbean specialty at Christmas, Back Fruitcake! Make extras to give as host gifts during the holidays.
Ingredients
- 2 cups mixed dried fruit
- 2-3 oz rum
- 2-3 oz port
Instructions
- The instructions here are barely instructions at all.
- Start with all sterile bottles, and covers. We heat the bottles in the oven and sterilize the tops in boiling water.
- Lightly pack 2 cups of dried and glacé fruit, any combination. This particular combination was just what I had in the pantry. Prunes, cherries, apricots, mixed glacé fruit and raisins. Since they all get pureed in the final Black Cake recipe, you can change it uo from year to year if you like.
- You'll need a few ounces of each per bottle. The measurement is not exact
- 1 like to use a 50/50 split between rum and port. A shot glass comes in handy for this. The whole thing is very forgiving, so don't worry, use more port and less rum or vice versa.
- My strategy was to put a shot of rum, then a shot of port, until the bottles were filled and the fruit was just under the liquid.
- We heat he battles themselves in the oven for 10 minutes at 300 degree F heat. For the tops we sterilize them in boiling water.
- We do not process the bottles in boiling water. The alcohol will act as the preservative.
- Store in a cool dark space for up to a year before using in the next Holiday season.
Notes
I like to check on th eprogress ofthe fruit evey month or two to make sure it is still in good shape. Mold would be rare here in the presence of alcohol but I always feel better taking a peek at one of the bottles a few times over the year.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 29Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 23mgCarbohydrates 5gFiber 1gSugar 3gProtein 0g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.