Ingrédients pour Jamaican Black Fuitcake
- Pitted Prunes
- Raisins
- Currants
- Lemon Peel
- Orange Peel
- Glace Cherries
- Almonds
- Cherry Brandy
- Dark Rum
- Angostura Bitters
- 1 cup (2 sticks) unsalted butter, softened
- Dark Brown Sugar
- 8 large eggs
- 2 teaspoons lemon extract
- Limes
- 1 teaspoon almond extract
- Vanilla Essence
- Mixed Spice
- Flour
- Baking Powder
- Cinnamon
- Ground Nutmeg
- 1 tablespoon Kitchen Bouquet browning sauce
- Brandy
- Almond Paste
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Comment préparer Jamaican Black Fuitcake
- **Macerate the Fruit:** Combine the mixed candied fruit with the rum or cherry brandy in a large bowl. Cover and let sit at room temperature for up to one month.
- **Cream Butter and Sugar:** Cream together the softened butter and granulated sugar until light and fluffy.
- **Add Eggs:** Beat in the eggs one at a time, mixing well after each addition.
- **Add Extracts and Zest:** Stir in the lemon extract, lime (or orange) zest, almond extract, and vanilla extract.
- **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- **Add Fruit and Browning:** Gently fold in the macerated fruit and Kitchen Bouquet.
- **Prepare Tins:** Grease and line mini loaf pans with brown paper.
- **Bake:** Bake at 250°F (120°C) for 60-90 minutes, or until a wooden skewer inserted into the center comes out clean. Check after 60 minutes. Smaller cakes may bake faster.
- **Soak and Cool:** Remove from oven and immediately brush the hot cakes with a mixture of cherry brandy, rum, and sherry.
- **Wrap and Store:** Let cakes cool completely in the pans. Wrap individually in brown paper and then foil. Allow cakes to sit at room temperature for at least one week before serving to allow the flavors to fully develop. This aging process enhances the cake's moisture and flavor.
Informations nutritionnelles (Approximatif par portion)
Sodium
12 g
Sucre
267g
Matières grasses
65g
Glucides
32g
