Comments | cooking: Christmas Black cake (Rum cake)

pinchofcinnamon in cooking

Christmas Black cake (Rum cake)

Jan 08, 2013 21:02

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holiday: all, herbs and spices, grains: all, vegetarian, method: baking, meal: breakfast, meal: snack, diet: vegetarian, diet: all, grains: dough flour/masa harina, dessert: cake, meal: dessert, dairy, dairy: butter, fruit: all, dessert: all

Comments 8

wldrose January 8 2013, 18:11:51 UTC

Very good, I rarely see this out side of my husbands Jamaican fam (they do 2.5 cups prunes a half cup of the others and a bit less citron.this makes a darker cake really almost black. and its soaked in port wine then when baked and sill a bit warm rum is poured on and aged) but thats fam variation

your icing is lovely

Ok this is more than you need to know but here gos

My Mum (british) LOVED fruitcake, and my grandmother always had the housekeeper make the christmas cakes in May. When Mum came home for the summer and was pregnant with me she asked grandmother for a favor if she could have a little of the matureing cakes, grandmother said she could and had Mrs Janes the Houskeeeper cut her some. COme Christmas Mum is talking to Grandmother and Grandmother is unhappy with Janise becuase there are only 9 cakes and she told her to make a dozen. My mother fessed up that she ended up eating three fruit cakes in a month. Grandmother wanted to know how there was space in side Mum for both me and three fruitcakes.

full_metal_ox January 9 2013, 02:04:26 UTC

Hope you don't mind my asking: given your exposure in utero to massive doses of fruitcake, is that something that you now crave?

wldrose January 9 2013, 02:33:42 UTC

I wouldnt say crave I like it and it is very much a comforting thing more than a dish of flour, raisons and rum should be.

pinchofcinnamon January 9 2013, 06:28:43 UTC

oh, wow, this is such a lovely story! should be included in a good cookbook one day

for me it is also very much comfort food...

missilv January 8 2013, 21:06:17 UTC

wow, good job! the cake looks delicious!

also, nice job with such a thorough post / pictures

i'd like to try this recipe next holiday season

thanks again :)

missi

pinchofcinnamon January 9 2013, 06:29:26 UTC

that's great! thank you and good luck :)

faithsdiary January 10 2013, 19:11:01 UTC

I usually make my christmas cake (British that is) in september, the fruit is soaked overnight in cold tea (or brandy). Once the cake is cooked and cooled it is packed in paper to mature. To help with the maturing it is opened and 'fed' once a week by poking holes in it and using a teaspoon pouring brandy into the holes, it's re covered and then the following week I open it, turn it over and feed the otherside. I do that for about 6 weeks. Icing the cake takes around 2 weeks to a month depending on the kind of icing I'm using. But in anycase the cake is brushed with apricot jam and covered with marzipan and then left to dry for a week. If I'm using fondant icing then i just roll that out and put it on the cake and polish it and leave to dry for a week before putting any decorations on it ( ... )

pinchofcinnamon January 11 2013, 06:45:07 UTC

wow, that's fascinating
I heard about 'feeding' before but never in detail
will try all these next year, thank you!