Almond – 50g There are different timelines you can choose to soak your mixed fruits, I will inform you of the different ways but the rule of thumb is the longer you soak the fruits the better the taste. Jamaican Government Calls Out National Reserves to Boost Security, More than 150 Venezuelans Deported from Trinidad and Tobago, St. Lucia Extends COVID Protocols to December 14, https://www.caribbeannationalweekly.com/wp-content/uploads/2020/04/Goldson-Spine-No-Matter-Why.mp4, A Look at the Eastern Caribbean – November 27, 2020. If yes, yippee! Apricot – 120g Add in one egg at a time and mix well with each addition. Add the brown sugar and allow to dissolve, then add the fruits (and nuts), spices, and mix well. Shakira Thomas is the creator and founder of Caribbeanchick.com. Pour the entire mixture into an airtight glass container. We have the same recipe and method that ‘Grandma’ and ‘Aunt Mae’ used when you were a child, so you’re in good hands. amzn_assoc_title = "My Amazon Picks"; When you soak the mixed fruits it gives you that rich, moist texture with bursting flavors. I know all the yearly bakers already have their containers of mixed fruits soaking and ready for the biggest baking time of the year. Allow them to boil then simmer, until the fruits become plump, without allowing all the liquid to be absorbed. Sultana – 150g, Nuts: During this period, give the fruits and alcohol a good stir or mix, every alternate day. These would be soaked in an alcoholic beverage of choices, such as rum, brandy, sherry, vodka (who knew), or wine for a couple of months, even up to a year. However, if you cannot manage to soak the fruits for a long time, you can still use them. Can Sherry Wine go bad? We grind our fruits then soak with rum and wine. You may be tempted to add some more, but there is no need. You would feed the cake only once, then wrap it in a kitchen towel or muslin cloth soaked in, or brushed with the alcohol, and wrap it all in foil. It is not too late to get with the Christmas cake program, and you have plenty of time to soak your dried fruits and bake a deliciously, rich, fruity, and flavorful treat. If you will use nuts in your recipe, these do not require soaking, unless you want soggy nuts instead of crunchy ones. Dried figs give crunch to the cakes, and a honey-like flavor and mild sweetness to the fruit cake, and glacé cherries add color and texture. and all the ingredients the process is effortless. Stir gently with the wooden spoon and cover with the lid. Use after a week. The longer you soak the fruits, the deeper the taste of your cake. Cashew – 50g, Other: This is probably the best option for busy moms on the go. It’s like the wine aging concept the older the wine the better the taste, well it’s the same for soaking your mixed fruits, the longer you soak your mixed fruits in alcohol the better the taste of your Christmas fruit cake. Kitchenvile participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Don’t dilute the honey as it may make the cake soggy. You can use any dried fruits of your choice, to enhance the taste, such as pineapple, orange, mango, apricots, candied orange peels, candied ginger- the options are endless. Remember the bottle or jar you use must be airtight. Prepare your cakes, and allow them to cool, completely. Jamaican black cake is thought to be derived from the British figgy pudding, but with an island twist. Using port on your Christmas fruitcake is good since it is a great addition. Spew the blended mixture into a large bowl. Large glass bowl with lid or large glass jar with air-tight lid It’s really easy; once you have good directions (we got you!) Add vanilla essence and sugar to butter then mix well until sugar dissolves. So, to join in in the current chatter, have you soaked your dried fruits yet? Spices lose their spank when soaked, so use more of them in the cake batter. Preheat your oven to 150 degrees Celsius then grease your baking tin. https://www.real-jamaica-vacations.com/jamaican-rum-cake-recipe.html Direction made simple: Chop all the fruits and nuts in bite size pieces. There really is no Christmas without Christmas cake! Soaking Christmas fruitcake in port brings out a lovely twist with lusciousness in your dessert. Well I’m here to tell you that the secret is fruit soaking in advance. Ignite and set the clean oven 300F then set aside an additional cake pan of water to be placed at the … Address Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. An alternative method is to soak the fruits whole and grind when ready to bake the cake. Pour in two cups of white rum as compared to the four cups of red wine. Date – 180g Method Preheat your oven to 150 degrees Celsius then grease your baking tin. If you want to make the cake rich, you should soak the fruit in alcohol for a minimum of three months. Alternatively, if you forget to soak your dried fruits way in advance, or are short on time, you have the option of preparing your cake at least six weeks in advance. Recipe: Christmas Fruit Cake – Have you soaked your fruits yet? Allow the fruits to be plump upwards to get the desired test. You would then place the cake in an airtight tin in a dark, cool place. The numerous feeding of the cake is what makes the difference, and ensures your cake is not dry and crumbly. Cover all the fruits with the alcohol, seal the jar with an airtight lid, store them in a dark place and allow them to soak for the two weeks so that they absorb the alcohol. Chop all the fruits and nuts in bite size pieces. – See more at: http://www.caribbeanchick.com. amzn_assoc_asins = "B00005UP2P,B07P18SB8K,B01K2FQ4DE,B00063ULMI"; The cakes would then be baked a couple of weeks ahead of Christmas, after which, the cakes would be ‘fed’ with the same alcohol that had been used in soaking the dried fruits. If not, don’t be worried. This may be a good place to introduce yourself and your site or include some credits. Even if you have just about two weeks to ripen your dried fruits, this is just the right time. To date, I have not met anyone... How to Keep Thanksgiving Dinner Warm- My Family Tradition, Top 10 Dinnerware Sets for Christmas-I Know You will Love These, awesome unbelievable deals on Amazon here, Click Here To Learn What to Take to a Christmas Party, Gift Ideas for Low Budget Holidays: 35 Inexpensive Christmas Gift ideas, Awesome Ideas On How To Celebrate The Holidays On The Budget, Find the best cake mixers which I use here, Kitchenaid stand mixer which I got from Amazon here. Find the best cake mixers which I use here. Place the chopped fruits and nuts in the clean and dry containers (as listed above) and pour the brandy (or alcohol of your choice) over the fruits. This process is called ripening, and we know that fruit cakes taste way better with age! Though this cake would taste just as good as the traditionally prepared one because the fruits have been soaked for a long while, it would not be as moist and soft. The key here is to give your fruits adequate time to marinate in alcohol to get that rich, scrumptious taste you want. Some say the traditional way is to soak fruits three months before Christmas that would be first/second week of September and then bake approximately five weeks before Christmas. ‘Feeding’ the cakes entails poking tiny holes on the tops with a small skewer or cocktail stick (toothpick), and brushing these tops, or spooning them over with a few teaspoons the alcohol. Remember, this cake does not keep as long as the alcohol-based one, and it can be refrigerated for about a week, or frozen a month before. I remember the joy while young, visiting families or attending Christmas Fairs where we got to sample numerous slices of the soft, rich, moist, fruity, heavenly goodness of Christmas cakes.

how to soak fruits for jamaican christmas cake

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