Vlog: Getting Ready for the Holiday Season, Hot Chocolate Charcuterie Board, & Baking

Hey guys, welcome back to the channel! I know this video is a little late, but I really wanted to share how I prep for the holiday season-even though I wasn’t exactly feeling my best last year. The holiday season may be over, but the memories and traditions are always worth celebrating, so here’s a peek at how I got into the holiday spirit!
In today’s video, I’m preparing a Hot Chocolate Charcuterie Board that’s perfect for those cozy gatherings with family and friends. I also baked a traditional Caribbean black cake, which is a must-have in any Caribbean household around the holidays. Growing up, salt ham was another staple, and it wouldn’t be complete without freshly baked homemade bread to enjoy for breakfast on Christmas morning, with a hot cup of cocoa tea so nostalgic! It takes me straight back to my childhood!
I also prepped sorrel (another holiday favorite) and was getting ready to cook up some honey jerk turkey wings. But, I ended up going to a friend’s house for Christmas dinner, and I brought over some cornbread, which they really enjoyed! But no worries I’ll show you guys how I prepared those honey jerk turkey wings in my next video, so stay tuned!
Make sure to like, share, and subscribe and I hope you guys enjoy the video
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BLACK CAKE RECIPE
1 ½ cups raisins
½ cup currants
½ cup maraschino cherries
½ cup mixed peel/citron
1 cup prunes
1 quart port wine
1 cup rum (divided use)
2 sticks salted butter
1 ½ cups dark brown sugar
4 eggs
Zest from 1 lime
2 cups flour, spooned and leveled
2 tsps baking powder
3 tbsps blackstrap molasses
¼ cup browning
1 ½ tbsps ground nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla extract
INSTRUCTIONS
In a large bowl, combine the raisins, currants, cherries, citron and prunes. Some of the fruit will naturally stick together because of the sugars. Use your hands to separate and mix the fruit together. In a blender, pulse the fruit mixture in batches using the wine as the liquid for blending. Depending on the size of your blender cup, you may need to do 2 or 3 batches. Do not completely blend the fruit until smooth. Pulsing will ensure that the fruit still has good sized pieces and is not entirely smooth.
Transfer the blended fruit mix to a container with a lid. Add ½ cup of rum, cover and store in a dry and cool place. The fruit can soak for a few months so this is great to make ahead of time. If you don't have time for a long rum-soak, you can boil the fruit in the wine and rum mixture before pulsing it slightly in a blender.
Grease a 9 inch tin with butter or cooking spray. Line the base of the tin with grease, wax or parchment paper. Set tin aside until ready.
Preheat the oven to 325 degrees.
Beat butter and sugar in a large bowl using a stand mixer or hand mixer until light and fluffy. This can take anywhere from 15-20 minutes on medium speed.
To the same bowl, add eggs (one at a time), lime zest, and beat well.
Add 3.5 cups of the soaked fruit mixture. Use a large wooden spoon to incorporate well.
Mix in browning, molasses, ½ cup rum and vanilla and set aside.
In a separate bowl, whisk flour, baking powder, cinnamon and nutmeg. Add flour and spice mixture to wet ingredients in 2 amounts. Use a cut and fold method to incorporate the flour. This is the same as mixing in the shape of a figure 8. Use the back of the spoon to break apart large lumps if they form.
Transfer batter to a greased and lined baking tin. Bake for about 65-70 minutes or until a toothpick used to prick the center of the cake comes out clean.
Once the cake is removed from the oven and is still hot, spray with a mixture of two tablespoons red wine and two tablespoons rum.
Cool the cake, slice and serve.
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