Forget the weeks-long soaking times traditionally associated with Black Cake! This recipe delivers all the rich, dark fruitiness and boozy warmth you crave, without the extended wait. Our Quick-Soak Black Cake method achieves incredible flavor in a fraction of the time, making it perfect for busy holiday bakers who still want that special Christmas treat. We've streamlined the process, preserving the authentic taste and texture you expect from a classic Black Cake, but with significantly less preparation time. This recipe is a game-changer for anyone intimidated by the traditional method.
Imagine a moist, intensely flavored cake bursting with the goodness of dark fruits and the subtle warmth of rum, ready to grace your holiday table in a remarkably short time. This isn't a compromise on quality, but rather a clever shortcut to deliciousness. Ready to bake the best, quickest Black Cake you've ever tasted? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Food processor
- Mixing bowls
- Oven
Ingredients
- Raisins
- Prunes (seedless)
- Dried Apricots
- Glazed Pineapple
- Cherries
- Mixed Peel
- Cherry Brandy
- Manischewitz Cream Sherry
- Brandy, Rum, or Whiskey
- Butter
- Brown Sugar (or granulated)
- Eggs
- Lime Zest
- Orange Zest
- Vanilla Extract
- Almond Extract
- Angostura Bitters
- Flour
- Baking Powder
- Cinnamon
- Nutmeg
- Allspice
- Clove (optional)
- Tonka Bean (optional)
- Browning (optional)
Step-by-Step Instructions
Step 1. Prepare the Fruit
- Combine raisins, prunes, apricots, pineapple, and cherries in a pot. Add Cherry Brandy and Manischewitz Cream Sherry. Add your choice of brandy, rum, or whiskey.
- Simmer gently for 30 minutes to an hour, or turn off heat as it starts to simmer and let it sit. Avoid excessive alcohol evaporation.
- Let the fruit mixture sit, covered, for 12 hours.
- Pulse the soaked fruit in a food processor until desired consistency is reached (chunky or smooth).
Step 2. Make the Cake Batter
- Cream together butter and sugar until fluffy. Add eggs one at a time.
- Add lime and/or orange zest, vanilla and almond extracts, and Angostura bitters.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and optional clove and tonka bean.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 8-10 cups of the blended fruit.
- Stir in browning (optional).
Step 3. Bake the Cake
- Grease and flour a baking pan. Pour in the cake batter.
- Bake at 225°F (107°C) for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
Step 4. Add Alcohol & Finish
- Once the cake is out of the oven, add alcohol gradually, allowing it to absorb before adding more. This creates a moist cake.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- For a less pudding-like texture, add more flour and bake at a higher temperature.
- Soak the mixed peel separately to ensure it softens properly.
Nutrition
- N/A
FAQs
1. Can I use a different type of rum?
Yes! Experiment with dark rums, spiced rums, or even a rum extract for a different flavor profile. The amount of rum will affect the overall flavor intensity; adjust accordingly.
2. What if I don't have all the dried fruits listed?
No problem! Feel free to substitute with what you have on hand. Raisins, currants, and cherries are the most common, but you can use others like cranberries or chopped apricots.
This quick-soak Black Cake recipe proves that tradition and convenience can perfectly coexist. Enjoy the rich, festive flavors without the lengthy preparation, making this recipe a perfect addition to your holiday baking repertoire. Happy baking, and happy holidays!