Table of Contents
To make the cake, drain the canned lychees, reserving the syrup, then chop the fruit into small pieces and set aside. Cream the butter and the 150 g (5 ½ ounces) sugar together with an electric whisk or a stand mixer fitted with a paddle attachment until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.
Preheat the oven to 180°C (350ºF), gas mark 4. Grease 2 × 20 cm (8-inch) cake tins and line them with nonstick baking paper. To make the cake, drain the canned lychees, reserving the syrup, then chop the fruit into small pieces and set aside.
Jamaican Black Cake. Ingredients. Directions. Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks.
Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes. Sprinkle the remaining port and rum on top of the cakes and let them cool.
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