Jamaican 🇯🇲 Christmas Cake / Plant-Based, Wine-Soaked Dry Fruits, Rich Delicious 100% plant based. скачать в хорошем качестве

Jamaican 🇯🇲 Christmas Cake / Plant-Based, Wine-Soaked Dry Fruits, Rich Delicious 100% plant based.

🎄  HOW TO MAKE JAMAICAN CHRISTMAS CAKE | Plant-Based, Wine-Soaked Dry Fruits, Rich & Delicious! 🇯🇲 A true taste of Jamaican holiday tradition — the Vegan way! This Jamaican Christmas Cake (also known as Jamaican Fruit Cake, Black Cake, or Rum Cake) is one of the most iconic desserts in Caribbean culture, and today I’m showing you how to make a 100% plant-based version that keeps all the richness, depth, and festive flavor of the original. In this video, I’ll walk you step-by-step through how to prepare wine-soaked dry fruits, how to get that signature dark, moist, pudding-soft texture, and how to build deep authentic Jamaican Christmas flavors — without eggs, without dairy, and with big Caribbean love. Whether you’re vegan, plant-forward, or simply looking for a delicious holiday dessert, this recipe will become a tradition in your home. I will also should how to substitute the vegan ingredients and make it traditional. 🎥  WHAT YOU’LL LEARN IN THIS VIDEO ✔️ How to soak fruits the Jamaican way ✔️ How to blend dry fruits for perfect texture ✔️ How to make a smooth, rich vegan batter ✔️ How to bake the perfect moist Jamaican Christmas Cake ✔️ How to keep it soft for weeks using wine or rum ✔️ Chef Huie’s pro tips for deep color & authentic flavor 🍒  INGREDIENTS (Highlights) • 1 lb wine-soaked dry fruits (raisins, prunes, cherries, currants, etc.) • Browning or caramelized sugar • Plant-based butter • Brown sugar • Spices: nutmeg, cinnamon, mixed spice • Vanilla & almond extract • Red Label Wine (or port wine substitute) • Baking flour + plant-based binders 🌱  WHY THIS CAKE IS SPECIAL This is not a basic fruit cake — it is the Caribbean’s most beloved holiday dessert. Rich. Moist. Deep. Aromatic. The kind of cake that brings families together. My plant-based version is: ✨ Egg-free ✨ Dairy-free ✨ Moist & pudding-like ✨ Packed with flavor ✨ Authentic to Jamaican culture The recipe: 🎄 Chef Huie’s Vegan Jamaican Christmas Cake (Scaled for 1 lb Soaked Fruits) Rich, moist, spiced, and soaked with Caribbean warmth — 100% Plant-Based 🍒 Ingredients For the Soaked Fruits (If not already prepared) 1 lb (16 oz / 454 g) mixed dried fruits (raisins, prunes, currants, cherries, dates, sultanas) ¾ cup dark Jamaican rum ¾ cup red wine (vegan-friendly) 1 tsp vanilla extract Chef Tip: Soak for at least 1 week (ideally 1–3 months) for maximum depth. If short on time, simmer fruits in rum and wine for 10–15 minutes, cool, and use immediately. 🍰 Cake Batter 2 cups (250 g) all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp fine sea salt 2 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground allspice ¼ tsp ground cloves 1 cup (200 g) brown sugar (or coconut sugar) 1 cup (225 g) vegan butter (or coconut oil, softened) ¼ cup (60 mL) molasses (for color and flavor) 1 tbsp ground flaxseed + 3 tbsp warm water (flax egg) ½ cup (120 mL) plant-based milk (almond, oat, or coconut) 1 tsp pure vanilla extract 1 tsp almond extract 1 tbsp lime zest 1 cup blended soaked fruit mixture (puréed) ½ cup whole soaked fruits (unblended) ¼ cup (60 mL) dark rum (for brushing after baking) 🧑🏽‍🍳 Instructions Prepare Pan & Oven Preheat oven to 325°F (165°C). Grease and line a 9-inch round or 8x8-inch square pan with parchment paper. Cream Vegan Butter & Sugar In a large mixing bowl, cream together vegan butter and sugar until light and fluffy. Add Wet Ingredients Mix in the flax egg, molasses, vanilla, almond extract, and lime zest. Add Fruits Stir in blended fruit mixture and whole soaked fruits until evenly distributed. Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually fold dry ingredients into wet mixture, alternating with plant milk. Mix just until combined — do not overmix. Bake Pour batter into prepared pan and smooth the surface. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. Cool & Baste Cool for 10–15 minutes, then brush top with dark rum. Wrap tightly in foil or plastic wrap and let rest for at least 24 hours before serving for deeper flavor. 🌿 Chef Huie’s Tips For a denser “black cake” color, add 2–3 tbsp of browning (vegan burnt sugar). You can substitute rum with apple juice for an alcohol-free version. Sprinkle or brush additional rum every few days to keep the cake moist if storing long-term. Best enjoyed slightly warm with a drizzle of coconut cream or vegan whipped topping. 💚 Nutritional Highlights (per slice, approx. 1/10 cake) Calories: ~350 kcal Protein: 4 g Fat: 14 g Carbohydrates: 50 g Fiber: 3 g Sugar: 29 g Key Nutrients: Iron, potassium, magnesium, and B vitamins from dried fruits and molasses 📌  CHEF HUIE’S TIPS • Soak your fruits for at least 2 week — but 1 month or more is even better • Add wine during baking to enhance moisture • Cover and store tightly — the flavor gets deeper each day • This cake lasts months when properly stored. 🇯🇲