Black Cake Coconut Custard Trifle = leftover black cake + leftover rum-soaked fruit + leftover coconut caramel custard.
Steps
1. Tear the cake into bite-sized pieces
2. Place in bottom of a small decorative bowl.'
3. Drizzle with dark rum and sprinkle with rum-soaked fruit.
4. Top with coconut caramel custard.
5. Garnish with additional rum-soaked fruit and macadamia nuts.
6. Serve!
This is a dark, rum-flavored fruit cake from the Caribbean area.
Black Fruit Cake
1/4 cup oil
1/4 cup citrus spice syrup (see )
3 large eggs
1 teaspoon vanilla extract
2 cups dark rum-soaked dried fruit
1/4 - 1/2 cup dried fruit and nut filling (see )
1 cup whole wheat flour
1 teaspoon baking powder
Preheat oven to 350◦F. Line an 8x8 inch square baking pan with parchment paper.
In a large bowl, beat the oil and syrup. Beat in the eggs, then the vanilla. Fold in remaining ingredients (including rum). Spread batter evenly in prepared pan. Bake for about an hour until a toothpick inserted in the center comes out clean. Serve warm or cool. I cut mine into hearts and served with coconut caramel custard.
Fruit Squares
4 large eggs
1 cup granulated (white) sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups red and green glacé cherries, chopped
3/4 cup chopped dates
Preheat oven to 350◦F. Grease or line a 9x13 inch pan.
In a large bowl, beat the eggs until light colored and thick. Beat in the sugar, then the vanilla. Stir in the flour, baking powder, and salt, followed by the fruit. Spread batter evenly into prepared pan.
Bake for about 25-30 minutes until set and light golden.
Some people love fruitcake, some don't, and others find it too much of a bother to make. This square recipe combines some of the flavors of fruitcake into a handy little bar. It is not quite as dense and dark as a regular fruitcake would be, but more light, refreshing, and chock full of fruit. A perfect addition to a tray of holiday sweets.
Here is a really speedy and easy fruitcake recipe - good to have on hand if you have forgotten to prepare your homemade fruitcakes well in advance. All you have to do is boil some ingredients together, then once cooled, stir in everything else and bake. The boiling process helps to caramelize the sugar, soften the raisins, and intensify the spice. You can use your favorite fruits in this cake - substitute currants or chopped dates for some or all of the raisins, and use any kind of glacé fruit or peel you wish. You can add some nuts into this as well if desired. The fruitcake can be enjoyed immediately, frozen for long term storage, or soaked in liquor and well wrapped to age.
Boiled Fruit Cake
2 cups water
2 cups packed light brown sugar
1/2 butter or hard margarine, cut into cubes
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon salt
4 cups raisins
4 large eggs
3 cups all-purpose (plain) flour
2 teaspoons baking soda
2 teaspoons vanilla extract
2 cups chopped mixed fruit
In a large saucepan, bring the first eight ingredients to a boil. Boil for five minutes, then cool to lukewarm.
Preheat oven to 325◦F. Grease a ten inch tube pan.
Gradually beat in the eggs, one at a time. Stir in the remaining ingredients until well combined. Spread batter evenly into prepared pan. Bake for about an hour until a toothpick inserted in the center comes out clean. Cool slightly before removing from pan.
Here is the collection of baked goods we have from Christmas this year. I was quite behind in my Christmas baking this year, and only got around to a few things, such as Panettone, Sticky Toffee Puddings, and Christmas Gift Brownies. However, I have no problem making more Christmas treats now, even if Christmas day has come and gone, the holiday season still lingers. As well, I certainly don't mind eating Christmas baked goods in the off-season, even in the summertime, they still taste good. And I guess I am going to have to continue eating them for awhile, as we still have quite the stash of Christmas cookies in the freezer. Pictured in this display are the following. Top plate: Chocolate Chip Surprise Kiss Cookies and Chocolate Fruit Cake. Bottom plate: Shortbread Cookies, Chocolate Shortbread Cookies, and Smartie Chocolate Chip Oat Cookies. Red plate: Gingerbread Cookies.
These are the fruitcake cookies my grandmother makes every year around Christmas time. I think she began making them because no one was really a big fan of fruitcake, but put the same ingredients into cookie form and they are gobbled up! These fruitcake cookies are soft, moist, and spicy.
These cookies contain a nice blend of fruit, like you would usually find in a fruitcake. I know there are red and green cherries and dates in the cookies, along with some chopped pecans. There may be some other fruit in there as well, but I'm not completely sure. All I know is that these cookies are delicious, and certainly remind you of fruitcake - but all the good qualities of fruitcake. I am not meaning to give fruitcake a bad rap, but it usually does have one anyway. I would enjoy these anytime of the year, not just Christmas. In fact, this is probably a good recipe to make to use up leftover fruit from making fruitcakes and fruitbreads and squares at Christmastime.
Every year for the past few years now, my mother has been making chocolate fruit cake. She used to make a light fruit cake years ago, but we always seemed to have leftovers, since unfortunately fruitcake usually has a bad reputation. Not this fruitcake though. Add some chocolate, and this fruitcake is delicious! My mother discovered the recipe in a cooking novel a few years ago, and we were intrigued by it. So much so, we decided to try it that year, and we have been making it ever since. This fruitcake contains a large proportion of cocoa powder to make the batter very chocolatey. Instead of the usual chopped mixed peel and overabundance of raisins and other unidentifiable fruit, this fruitcake simply contains chopped glace red cherries, which really adds some nice color, along with just a touch of other fruit. It also contains shredded coconut and miniature semi-sweet chocolate chips for some more chocolatey flavor. And of course it contains the usual spices, molasses, butter, eggs, flour, and all that jazz. I believe the recipe also calls for chopped nuts, and maybe some other fruit too, but we leave those out. And of course there is some liquor in the recipe, we use rum. This fruitcake can be wrapped in liquor soaked cheesecloth and allowed to age or store, but we usually don't bother with that, as we find the recipe itself has enough alcohol. If you try to eat a fresh piece of this fruitcake, it will seem more like you are drinking a glass or rum. We let it age at room temperature for a few days, try some to make sure it is good, and then usually freeze it in pieces for closer to Christmastime. The recipe also makes a big batch - four 9x5 inch loaves, but we always have the recipe. This fruitcake is quite rich and delicious, and can be cut into fairly small pieces so a little goes a long way. Although it can become quite addictive. Mom is making a batch of this fruitcake today, and I cannot wait to try it! It is certainly much better than any fruitcake you could ever buy in a store. Here is the fruitcake already packaged up for later, plus two small pieces saved for sampling.
Well Christmas Day may have come and gone, but that certainly does not mean the entire holiday season is over. We are still entertaining and visiting guests, and of course that means food. There is still quite the stockpile of Christmas cookies, cakes, and goodies stored carefully in the freezer, which are easy and convenient to pop out for guests. This way, there is no need to worry about whipping something up last minute, and your guests can enjoy a wide variety of treats without you having to worry about a ton of leftovers. Here we have a nice display of Christmas goodies, most of which have already been displayed and talked about on my blog. On the top plate, there are Hershey's Kiss chocolate chip cookies, and my mother's decadent chocolate fruitcake. The bottom level contains crispy chocolate smartie cookies made by my mom and button shortbread cookies my mother and I made together. The front plate contains iced gingerbread cookies I made and shortbread cookies my mom prepared and I helped decorate. This all makes for a very colorful and tasty array of Christmas goodies to enjoy! Happy Holidays!
