This Holiday season, I thought I would share a bit of my Guyanese/West Indian heritage with you all. Here's a taste of my part of Queens. Last year I had the pleasure to have two of my cake recipes featured in the Queens Chronicle. Now you ...can make these goodies in your home and have a bit of West Indian cheer this year.
http://www.qchron.com/qboro/stories/caribbean-christmas-recipes-for-the-holidays/article_29a9c93d-a78f-5c5f-9b5d-d0027453114d.html
http://www.qchron.com/qboro/stories/caribbean-christmas-recipes-for-the-holidays/article_29a9c93d-a78f-5c5f-9b5d-d0027453114d.html
Black Cake aka West Indian Rum Cake
cup dried raisins1 cup dried prunes
1 cup dried currants
4 cups rum or red wine
1 1/2 cups brown sugar
1 cup butter
1 1/2 cups flour
10 large eggs
3 tablespoons burnt sugar or caramel
1/4 cup citrus zest
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mixed essence
1/4 teaspoon salt
1/2 cup chopped peanuts (optional)
For the fruits:
Wash fruits. Using a food processor or blender grind fruits and about three cups of rum or red wine and place in an airtight container. Rum- or wine-soaked fruits can be stored for 10 days to 1 year (Add more wine for longer storage).
Preheat oven to 315 degrees:
In a large bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Combine soaked fruits (and optional nuts), essence and zest and mix well. In another bowl measure flour and ground spices and salt. Combine well. Add dry ingredients to wet batter in three parts, mixing well after each application. Mix in burnt sugar or caramel and combine until uniformed color forms. Grease two 8-inch baking pans and pour cake mixture into them evenly. Bake for approximately 1 hour and 15 minutes or until firm to the touch or a stick inserted in the center of cake comes out clear. Let cake rest for 1 hour, remove it from pan then pour 1 cup rum or red wine over it. Add more alcohol once per week or as desired.
Sponge Cake
1 cup sugar
1 cup butter
1 1/2 cups flour
6 eggs
1 teaspoon mixed essence
1 teaspoon citrus zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/5 teaspoon salt
Preheat oven to 350 degrees:
In a medium mixing bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, making sure each egg is fully incorporated in the batter before adding another. Now add essence and zest and stir. In another bowl measure flour, spices, salt and baking powder and combine.
Add dry ingredients to wet batter in three parts, making sure you mix well after each addition. Grease a 9-inch baking pan and pour cake mixture into it. Bake at 350 degrees for approximately 40 minutes or until top is golden brown and test stick inserted in center of cake comes out clear.
1 cup dried currants
4 cups rum or red wine
1 1/2 cups brown sugar
1 cup butter
1 1/2 cups flour
10 large eggs
3 tablespoons burnt sugar or caramel
1/4 cup citrus zest
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mixed essence
1/4 teaspoon salt
1/2 cup chopped peanuts (optional)
For the fruits:
Wash fruits. Using a food processor or blender grind fruits and about three cups of rum or red wine and place in an airtight container. Rum- or wine-soaked fruits can be stored for 10 days to 1 year (Add more wine for longer storage).
Preheat oven to 315 degrees:
In a large bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Combine soaked fruits (and optional nuts), essence and zest and mix well. In another bowl measure flour and ground spices and salt. Combine well. Add dry ingredients to wet batter in three parts, mixing well after each application. Mix in burnt sugar or caramel and combine until uniformed color forms. Grease two 8-inch baking pans and pour cake mixture into them evenly. Bake for approximately 1 hour and 15 minutes or until firm to the touch or a stick inserted in the center of cake comes out clear. Let cake rest for 1 hour, remove it from pan then pour 1 cup rum or red wine over it. Add more alcohol once per week or as desired.
Sponge Cake
1 cup sugar
1 cup butter
1 1/2 cups flour
6 eggs
1 teaspoon mixed essence
1 teaspoon citrus zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/5 teaspoon salt
Preheat oven to 350 degrees:
In a medium mixing bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, making sure each egg is fully incorporated in the batter before adding another. Now add essence and zest and stir. In another bowl measure flour, spices, salt and baking powder and combine.
Add dry ingredients to wet batter in three parts, making sure you mix well after each addition. Grease a 9-inch baking pan and pour cake mixture into it. Bake at 350 degrees for approximately 40 minutes or until top is golden brown and test stick inserted in center of cake comes out clear.
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