Stir it up, little darlin'....
Day Three of Trinidadian black cake goodness! Can't believe how fast the dried fruit tidbits sponge up all of that liquor! Came across a great, inspirational web site a few days back - www.ted.com Check it out - fell in love with the mind of Stefan Sagmeister and his ideas surrounding working sabbaticals and the creative process - uber cool and heartwarming.
Off to stir the fruits of my labour... have you started your black cake yet? Sarah beckons...
Tuesday, November 17, 2009
Monday, November 16, 2009
November 16, 2009
Stirring things up!
Day Two of the Trinidadian Black Cake -- can't believe how the dried fruits have soaked up the three bottles of liquor! I added in my spices today, as I forgot to do so on Day One. This is sure to be some tasty cake -- excited to finally bake it in a couple of weeks (less two days...).
Day Two of the Trinidadian Black Cake -- can't believe how the dried fruits have soaked up the three bottles of liquor! I added in my spices today, as I forgot to do so on Day One. This is sure to be some tasty cake -- excited to finally bake it in a couple of weeks (less two days...).
Sunday, November 15, 2009
November 15, 2009
Into the Spirit?
Another busy weekend! Yesterday myself and the rest of the office crew drove cars in the local Santa Claus Parade for a client. The parade part was fun, but it was a long day of preparation and waiting. I had the honour of driving our provincial Premier who is a complete gem of an individual -- that was more than cool :)
Our employer also very kindly treated all volunteers to a lovely dinner at The Keg after the deed was done -- joined also by some of her charming personal friends, which rounded out our little crew nicely and made for some lively discussion.
Well, yesterday I was tired -- but today I am beat! I fear that I am fighting something off -- a virus maybe! Sore-ish eyes, throat and terrible fatigue right now -- this morning I had a runny nose as well. I had a double dose of Guanmao tea this a.m., and I am currently "double doping" with the Chinese remedy again in an attempt to nip this in the bud.
No rest for the wicked!
Find it really hard to get enough rest every day due to the work hours I clock and while attempting to provide the basics for my three kids -- feel like I am accomplishing less for all concerned these days and running on empty! If you have solutions out there, I am open to your insight and thank you in advance for taking time to share with me.
All this aside, it was a HUGE feat today to purchase the selection of liquors and dried fruits that I require to make Sarah's Christmas Cake. After many long years (I received the recipe from a financial planner acquaintance in 1993!) I am on my way to making the famous recipe for traditional Trinidadian black cake!
When in doubt, a little diversion..
Even in this small victory I feel defeat encroaching, as the $150.00 or so I spent on this lavish cake might be seen as neglect of other things/priorities for my children. I could not muster up the energy to go to the hectic market as well, after sourcing out the cake ingredients -- will try that tomorrow. A roast chicken, potatoes, gravy and good ole peas 'n carrots were our dinner tonight -- so I guess it wasn't dire straights yet ;)
1 lb. golden yellow raisins, chopped finely
1 lb. sultana raisins, chopped finely
1 lb. pitted prunes, chopped finely
1 lb. dried black currants, chopped finely
8 ounces glace cherries, chopped finely
8 ounces candied mixed peel, chopped finely
2 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. ground cloves
1- 26 ounce bottle cherry brandy
1- 26 ounce bottle dark rum (I use Appleton's Estate)**
1- liter full bodied red wine
Method:
Place all chopped fruits and spices in a large glass jar (I purchased one at the local bulk foods store that was 1.5 gallons for about $8.00) with a tight fitting lid, cover with rum, brandy and wine -- stir well, cover tightly and place in a cool, dark area. Stir once daily, and re-seal for the next one or two weeks. Then your fruit should be ready and it's time to bake the cake!
CAKE INGREDIENTS
1 lb. softened butter
1 cup brown sugar
2 lb. granulated white sugar
1/2 cup warm water
3 cups flour sifted with 2 heaping tsp. of baking powder
8 extra large size eggs
Cream butter with white sugar, adding eggs one at a time and beating until light and fluffy. Set aside.
"Burn" the brown sugar in a cast iron pan -- to "burn" the brown sugar, heat until the sugar just starts to crystallize and then add in the 1/2 cup of water, stirring to make a syrup. Have a little extra sugar on hand to practice this, if necessary -- if you have ever made Bananas Foster, you will feel like an old pro :)
Add steeped fruit mix to cake batter, and then stir in the burnt sugar syrup. Line a set of three spring form pans with wax paper and bake the cakes at 275 degrees Fahrenheit for 2 - 3 hours, placing a pan of water on the middle rack of the oven to retain the moisture of the cakes.
Test the cake for done-ness at 2 hours, using a toothpick. When done, remove and pour one ounce of brandy over each cake immediately. Allow to cool to room temp. Wrap tightly and store in a cool place, basting each cake with brandy every day until Christmas (starting 6-8 weeks in advance of the expected serving date).
**Research on this recipe... some bakers substitute Bailey's Irish Cream for the rum in the fruit soaking stage. Some ice the cake with royal icing and/or almond paste, as is done with English fruitcakes. Still others, serve this delightful, dark cake in a wafer thin slice with a dollop of whipped cream. I am told the tiny bits of fruit should be almost undetectable in the finished cake, but not entirely mushy. Can't wait to try it for myself! Enjoy xo xo xo!
Another busy weekend! Yesterday myself and the rest of the office crew drove cars in the local Santa Claus Parade for a client. The parade part was fun, but it was a long day of preparation and waiting. I had the honour of driving our provincial Premier who is a complete gem of an individual -- that was more than cool :)
Our employer also very kindly treated all volunteers to a lovely dinner at The Keg after the deed was done -- joined also by some of her charming personal friends, which rounded out our little crew nicely and made for some lively discussion.
Well, yesterday I was tired -- but today I am beat! I fear that I am fighting something off -- a virus maybe! Sore-ish eyes, throat and terrible fatigue right now -- this morning I had a runny nose as well. I had a double dose of Guanmao tea this a.m., and I am currently "double doping" with the Chinese remedy again in an attempt to nip this in the bud.
No rest for the wicked!
Find it really hard to get enough rest every day due to the work hours I clock and while attempting to provide the basics for my three kids -- feel like I am accomplishing less for all concerned these days and running on empty! If you have solutions out there, I am open to your insight and thank you in advance for taking time to share with me.
All this aside, it was a HUGE feat today to purchase the selection of liquors and dried fruits that I require to make Sarah's Christmas Cake. After many long years (I received the recipe from a financial planner acquaintance in 1993!) I am on my way to making the famous recipe for traditional Trinidadian black cake!
When in doubt, a little diversion..
Even in this small victory I feel defeat encroaching, as the $150.00 or so I spent on this lavish cake might be seen as neglect of other things/priorities for my children. I could not muster up the energy to go to the hectic market as well, after sourcing out the cake ingredients -- will try that tomorrow. A roast chicken, potatoes, gravy and good ole peas 'n carrots were our dinner tonight -- so I guess it wasn't dire straights yet ;)
So... back to the black cake. Trinidadians are known to keep a stash of finely minced dried fruits soaking in liquor for baking this amazing treat. After soaking the fruits for a week or more, the cake is baked and glazed with burnt sugar. For one month thereafter, the cake is basted with dark rum -- ready for serving at Christmas and into the New Year.
Without further ado, here is the recipe -- I hope you will try it! I hear it is of a divine nature unlike any other fruit cake, and can't wait to try it this Christmas...
Sarah's Christmas Cake -- *Traditional Trinidadian Fruitcake
FRUIT MIX INGREDIENTS1 lb. golden yellow raisins, chopped finely
1 lb. sultana raisins, chopped finely
1 lb. pitted prunes, chopped finely
1 lb. dried black currants, chopped finely
8 ounces glace cherries, chopped finely
8 ounces candied mixed peel, chopped finely
2 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. ground cloves
1- 26 ounce bottle cherry brandy
1- 26 ounce bottle dark rum (I use Appleton's Estate)**
1- liter full bodied red wine
Method:
Place all chopped fruits and spices in a large glass jar (I purchased one at the local bulk foods store that was 1.5 gallons for about $8.00) with a tight fitting lid, cover with rum, brandy and wine -- stir well, cover tightly and place in a cool, dark area. Stir once daily, and re-seal for the next one or two weeks. Then your fruit should be ready and it's time to bake the cake!
CAKE INGREDIENTS
1 lb. softened butter
1 cup brown sugar
2 lb. granulated white sugar
1/2 cup warm water
3 cups flour sifted with 2 heaping tsp. of baking powder
8 extra large size eggs
Cream butter with white sugar, adding eggs one at a time and beating until light and fluffy. Set aside.
"Burn" the brown sugar in a cast iron pan -- to "burn" the brown sugar, heat until the sugar just starts to crystallize and then add in the 1/2 cup of water, stirring to make a syrup. Have a little extra sugar on hand to practice this, if necessary -- if you have ever made Bananas Foster, you will feel like an old pro :)
Add steeped fruit mix to cake batter, and then stir in the burnt sugar syrup. Line a set of three spring form pans with wax paper and bake the cakes at 275 degrees Fahrenheit for 2 - 3 hours, placing a pan of water on the middle rack of the oven to retain the moisture of the cakes.
Test the cake for done-ness at 2 hours, using a toothpick. When done, remove and pour one ounce of brandy over each cake immediately. Allow to cool to room temp. Wrap tightly and store in a cool place, basting each cake with brandy every day until Christmas (starting 6-8 weeks in advance of the expected serving date).
**Research on this recipe... some bakers substitute Bailey's Irish Cream for the rum in the fruit soaking stage. Some ice the cake with royal icing and/or almond paste, as is done with English fruitcakes. Still others, serve this delightful, dark cake in a wafer thin slice with a dollop of whipped cream. I am told the tiny bits of fruit should be almost undetectable in the finished cake, but not entirely mushy. Can't wait to try it for myself! Enjoy xo xo xo!
Subscribe to:
Posts (Atom)
