4 sticks (2 cups) butter (room temperature) 6 eggs. If you cannot get the lemon peel, you could use some freshly grated orange zest. It tasted exactly like rum cake I grew up eating. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. Beat in zests, vanilla, almond, and mixed essence. Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. Test with skewer before removing from oven. It keeps the bottom of the cake moist and also ensures the cake absorbs all the alcohol mixture when poured on top. Any tips on what I am doing wrong? She taught me to fill a put with water and place it at the very bottom of the oven when baking. Now, if I can get my hands on all the ingredients, I can look forward to cutting into a genuine black cake for Christmas – whether it comes out right or not, I’m sure it’ll be delicious! I baked then for 90 mins at 300 degrees. Preparation. Is it the same wine they’re soaked in or another? I also make homemade almond paste. Hi, you want to simmer the fruits on the stovetop? Hi Alica or anyone on the thread! Let us know how it turns out! I am Jamaican and I use molasses to give the cake its dark colour. I try to make something new every weekend for my kids, my sister and cousin try to teach me how to bake sponge cake and was successful then I follow your recipe steps and now, I’m Pro at baking my own sponge cake. I would really appreciate it if you could reply soon because I am making it tomorrow. As a newcomer to this amazing sounding confection, could you please tell me how you store the fruit that’s marinating before you use it in the cake? Please leave the option to have enough fruits for the next year. Crack eggs into a separate bowl one at a time, Remove white membrane from each egg. We always have leftover fruit and keep it soaked until the following year. 1 cup milk. Although I found myself a little confused by the amount of fruit the recipe calls for? ( about 3 teaspoons) Start by chopping all the fruits into little chunks, then place in a large bowl. Mix together in a large bowl. I recommend your site to friends and family, i appreciate your detail and reasoning it very helpful. If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. After 2-3 days the texture will change. We just made this recipe at Thanksgiving. 2. Can you soak the friut, macerate, and keep the mixture, or will that go bad? One question, what is ‘mixed essence’? In a third bowl, beat the … Tonka bean seeds are also a great spice to add. On my very first attempt, I made this cake after 2 weeks of soaking the fruits. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. All ready for the oven. The Port we used was Warre’s Warrior Finest Reserve (loved it, great to drink too! Add 3-4 cups dark rum. Alica this recipe was on point and delicious, lots of raves! 467 %, lbs mixed dried fruit (raisins, currants, prunes, cherries), lb nuts, chopped (almonds, pecans, walnuts), lb mixed citrus peel, chopped (lemon, lime, orange), browning sauce (Kitchen Bouquet is preferred), Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen), *the Real* Black Tie Mousse Cake by Olive Garden. Can these cakes by layered to get a height of about 6 inches? “Cover the cake with plastic wrap right after brushing with rum.”, It must have a pudding like texture, not stiff, rubbery, or dry, It must have just enough rum, not overpowering where you can’t enjoy the cake, The cake must be baked at least 3 days ahead so it has time to dry for best flavor/texture, It must have a good height, we want a piece of cake, not a sliver, Royal icing for weddings and birthday parties; no icing for our black cake baked at Christmas. Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. Transfer the batter to the prepared baking pan (s). If using store-bought burnt sugar, skip this step. Hope so!! You will have macerated fruit mixture remaining, this recipe only calls for 3 cups of the mixture and makes two cakes. the only rum from Guyana. Bake for 2 1/2 to 3 hours. The key was lots of stirring and low and slow heat. After reading this I am so jazzed to make this cake! Filed Under: Cakes & Cupcakes, Caribbean Foods, Guyanese Foods, Party Foods Tagged With: black cake, caribbean fruit cake, caribbean rum cake, christmas cake, guyanese black cake, jamaican black cake, pudding cake, trinidadian black cake. Bajan Black Cake/Great Cake/Rum Cake. I just cut the cake to see the texture and do a little taste test. When I told her that I want to share the black cake recipe this year on my blog, she said, “gyal, yuh give way all meh recipe dem.” I laughed so hard, but she was happy to contribute. As for the cake, the longer it sits there, the better it tastes! It is an excellent pudding moist cake with a depth of rum and fruit that tickles the taste buds. I also used sherry port and rum, but it was good fun to make and the pictures of stages really helped. In deep mixing bowl or stand mixer, cream butter and sugar until pale. Hi Alicia, What did I do wrong? Just wondering, if I bake in smaller Danish tins (e.g. In a separate bowl, sift together the dry ingredients. The black cake was once referred to as the British Plum Pudding or Christmas Figgy Pudding but with the inclusion of Barbados' rum and the substitution of some ingredients to a more Caribbean nature, it has now been transformed to a truly memorable product known as a Bajan Black Cake. Thanks for sharing the recipe Alicia. Other smaller ones were testers for flavour mainly excellent. We use a mixture of prunes, currants, raisins, and glaced or maraschino cherries. The cakes were moist and delicious and had just the right amount of alcohol. Awesome! I am so, Fry balanjay with potatoes and fine shrimp Cooked, Home What foods make you feel like home? Used three different tins and sizes but 8inch looks best. I just made this cake and both came out all cracked on top. Thank you for the recipe, my question is ” can I use a black spiced rum” . Hi! I’m hoping to make it tomorrow and was having a detailed look of the recipe just now. Thanks for the tips about the Browning as I almost bought the salty kind! I usually use a spray bottle to add rum to the cake after baking, for me it allows even and easy distribution. No, it is preserved with alcohol so it may be left out on the counter, just wrapped up tightly. No. Bajan is another term for someone from Barbados. Can you make smaller version of th cake like mini ones coooked in a baked bean sized can? Pour in enough batter to 2/3 up the pan and place in a preheated 250 F oven for 2.5 hours. out however it was fine. THANKS A MILLION! Hi Alica, I’m trying this for the first time and some commenters suggest using 12 eggs. It yields the same results as fruits soaking over a period of time. Her tip was to bake the cake at least 3-5 days before serving for optimum taste. My husband and I took on this recipe as a creative baking project, looking for something different in the fruitcake genre. You’re welcome! Adding more wine or rum periodically. And maybe more information about the burnt sugar process? 8inch pan is the perfect size for me. I’ll be making it again this weekend and your fruit cake as well. Fruits can rest for a couple of days or can be used immediately after cooling. I just made the black and it shrunk after I poured the rum on top. Hi Jackie, you can do it that way as well. Port wine is what I like to use. Mmm! If using store-bought browning/burnt sugar, make sure to taste it first to ensure it is not salty. That being said I think you can probably get about three or four cakes out of this mixture. I would like to bake it again on the weekend and want to correct my mistake. Simmer about 20 min. That’s awesome! The recipes on this blog range from traditional and sentimental to modern and fun. Fill the pans 3/4 full. Have you tried your recipe using more than 6 eggs, and have you had successful results? Cover … As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb. I'm most inspired by Caribbean ingredients and how to use them in unique ways, while keeping a focus on the classic dishes I grew up eating. It’s one of those cakes where no one wants to tell you their recipe, and if they do, they don’t tell you all the other crucial steps like how important a low baking temperature is, or how to make the burnt sugar to color the cake. 1 1/2 cups sugar. That sounds like it was an amazing trip to the Ed Dorado distillery. Chris. For the fruit: 1 Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Hi, I would love to try this. This helps to seal in the moisture. My oven is an electric oven and I think it’s much hotter than what the dial says so I baked mine at 300 (but felt like 360) for an hour. Truly Caribbean style. Repeat process until fruits have been macerated. Let the fruit sit covered at room temperature for 2 wks. An alternative method is to soak the fruits whole and grind when ready to bake the cake. As for the video, I do some on my instagram stories, but youtube is a goal of mine. I used 8″ round foil pans and I got 3 pans. Trim paper and set aside. I do want to point out to anyone starting the Dried Fruit / Port / Rum mixture that soaks for a week or more, that the actual cake recipe only used up about 1/3 of this and made two 8″ rich cakes that feed alot of people. THX, Great recipe! When we soak fruits for this cake we typically add a little more rum and fruits throughout the year so I never could exact and amount. My first ever Black rum cake. We did not have Mixed Essence so I substituted the juice from Maraschino cherries with some vanilla, and that sweet cherry flavor seemed fine. I like to line pans with parchment paper. Mix well. As for the amount of fruits to amount of cake- when we (mom and I) soak fruits we don’t end up with an exact amount because of consistently adding wine to the fruits throughout the year. When grinding fruits, make sure it is not lumpy. That’s mixed peel. Fruits for next Christmas’ batch is already soaking. Let it cool then macerate and combine with rum. I have not tried this method, though. Hi, great recipe, the extra for me is Browning the sugar with the wine, must try it, I usually use water or a guiness. If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. I have fruit that has been setting for over a year and am anxious to try your recipe. When made, how long does the cake keep for? When cool, cover cake with plastic wrap. Hi Alica, it’s very nice of you to share all these flavorful recipes with us . I’ve always wanted to make my own and now I can. I learned from a Trinidadian cookbook that you can simmer the fruits for 10 minutes or so in wine instead of having to soak it for months. If you’ve never had this cake, at first glance it may resemble that of a chocolate cake, but the deep dark color comes from the main ingredient- dried macerated fruits. If you are not comfortable making your own burnt sugar, practice a few times. Black cakes infused with alcohol can last a very very long time in a closed container Yumm. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe Will be trying your recipe this xmas. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. Thanks so much Alica. I don’t see why not. Eggs and butter must be room temperature to help with even mixing. Thank you so much. I am making a five pound black cake this year because i made one pound last yr and everyone want So this year am doing more, this cake is delicious when it come out of the oven because of what my mom taught me when baking. Im a Trinidadian and when I make black cake i do not brush it with cherry brandy as soon as it comes out of the oven i pour cherry brandy on the steaming hot cake. I messed the browning up because it is a very long slow process I was scared it would burn. Hi Stephne, yes, agree with everything you said. This keeps the cake from drying up while it bakes. Good luck! The black cake made for weddings always had a layer of almond paste and royal icing on top, then adorned with little silver sugar beads. Set aside. If too bitter, it will ruin the taste of the cake! Sorry to hear about the burnt sugar, that part is tricky, but kudos to you for giving it a shot. Recipes and techniques for black cake vary according to country and personal preference. When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. O I know it’s authentic because it says to keep an extra bottle of rum on hand! Total Carbohydrate This is not a crumb type cake, it resembles more of a pudding so a high temperature is not needed to cook the cake. Batter may be split in 3 smaller cake pans. So happy they enjoyed it. Story to share: we lived overseas for several years. Set aside. Reply. Add this to the fruit mixture. https://www.deliciousmagazine.co.uk/recipes/caribbean-black-cake I like to bake my cake in parchment paper. Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ lb sugar. Thanks. Hi I store my fruits in a large glass jar away from any light. It is easy to burn the sugar to the point where it is bitter. Hi Alicia can I use dark rum from Cuba ? Bake cake anywhere between 275- 300 degrees for 90 minutes. I think this recipe is awesome and very flavoursome next time I know what to tweek for How far away n advance can you make this cake? From time to time i pour a little on it to maintain moisture. Another popular delicacy is Bajan fish cakes recipe, which are made with salted cod imported from the maritime provinces of Canada. This delicacy in Barbados is mostly seen around the Christmas season. TRADITIONAL BAJAN CHRISTMAS - A cake true to its name. I had the same issue with the burnt sugar hardening after adding the port, but found if I left on low heat and kept stirring, the seized sugar eventually went back into solution and I ended up with a very nice end product. Too late this year as the fruit won’t be soaking for long enough. Barbara L. i do the exact recipe as Ms Lashley always get great result and complements, I use Guyana Banco Wine and Rum to soak my fruits and cake.. I think most dried fruit would work well in this cake. It works very well in keeping in the liquid when having to pour rum over the cake. Marlene – the Bajan woman who made the black cake for my wedding 5 years ago, also my aunty Mala’s long-time friend. Line 3-8in or 2-9in baking pans with parchment paper. Thank you for this beautiful recipe! Brush to distribute. Merry Christmas. Mom’s old Guyanese cookbook, What’s Cooking In Guyana. I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? chopped maraschino cherries to taste (optional) NOTE: This recipe makes a lot of batter, so you may want to divide it into more than one pan, even if you use the 10″ bundt. Again, it turned out great. We visited the distillery in 2014 and got a look at the original wooden stills – still in use today – made from the densest wood in the world, the Demerara Greenheart, native tree to Guyana. After brushing cake with rum/brandy mixture, let it cool a few minutes then cover cake with plastic wrap. Add the flour and baking powder last. I use Wray & Nephew this year for one of my black cakes and it was great! Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time.Then add this to the fruit mixture. I imagine that this will make the cake much more dense. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending. This is my first time making black cake for Christmas, as my mother and aunts have all hung up their aprons!! Water in bain-marie will need to be refreshed at intervals during baking. Thank you. I kept a piece of the black cake from my wedding for a year, it was so good :). I hope they will taste as good as they smell right now!! DIRECTIONS Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. After removing cake from oven, it may seem it is under cooked. I look forward to part two of this. The batter will lighten in color again after adding flour. Wash and dry all fruits. Fingers crossed it turns out well . If I was starting over, I would make only half of the soaked dried fruit, and save alot of money on dried fruits and alcohol. The Jamaican black cake, also called Jamaican fruit cake, is the traditional Christmas cake of Jamaica, made from rum/wine soaked fruits, wine, and love!. It will be taste tested by an executive chef from JA on Thursday… wish me luck! September 17, 2013 / 5:06 pm. We also tend to make several of these cakes at once which is why there is more fruit than what the recipe yields. I would always look forward to this season just to get a piece of this cake. You see that colorful stuff in the mixture? The results exceeded my expectations and I got nothing but compliments. People keep a slice of their wedding black cake for a year then have a piece on their anniversary, yum! As the cake cools the texture and color will change. Cakes are in the oven and I can’t wait. I will change the yield in the recipe as it will make 3-4 cakes. Here is a great video on how to make your own burnt sugar –. In the video below I explain this. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. I have learned to make numerous Guyanese dishes over the years and we all enjoy them. Personally, a pudding-like texture is what I prefer. This makes it easy for a beginner to make this cake. I like my cake crumsy and not pudding texture. So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. Add eggs a little at a time. Let cool completely. Best Black Cake Recipe - How to Make Caribbean Black Rum Cake I’m hoping to make this next week and wondered what wine do you use to summer the fruits in? I followed it almost to a T!! I pour it over the cake but use a brush so all the alcohol doesn’t pool in the center. I tried this 4 times and each time it came out that way. I would love to make one for a dear friend BUT was wondering if anyone has tried it with rice flour so that it’s gluteb free? And thank you very much for all your hard in making it possible for people like me to make traditional dishes. The cake rise nicely but didn’t stay that way after I based it with rum. Just make sure to adjust the baking time. Three questions Thank you in advance. My Tip: If you desire to bake and don’t have any fruits soaking over a period of time, you can grind the fruits with the wine and rum, place in a sauce pan and put it on low heat to steam with a few cinnamon sticks and bayleaf, leave for at least ten mins after the liquid begins to bubble, stir to avoid burning. Thank you Alicia for your recipe it worked for me and this is my go to recipe from now on. I made it and it’s so delicious omg. Months/years later, Best fruit cake ever! However, some have used it for weddings and birthdays. Just add any dark red wine to a pot with the fruits. This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations. Although, Guyanese bounjal shrimp White belly shrimp is a d, Katahar curry | I don't think my feed can ever hav, Guyanese fry pumpkin with dhal and rice | Isn't th, So many of us are waking up each day with a heavy, Fevergrass ☕ | My parents have a giant tulsi pla, Egg and rice | Check out my collaboration with @th, https://www.alicaspepperpot.com/black-cake-caribbean-rum-soaked-fruit-cake/, Rum and Date Cake — Kitchenpostcards Easy Bake for the Holidays, 20 Best Ideas Fruit Cake Recipe Rum - Best Recipes Ever. I also use any left over wine I have. 1lb fruit mixture is traditionally used, you can try this recipe with these changes to see if it meets your preference. Rock cakes originated in England and where brought over to Barbados during the sugar cane era where they were adapted and often baked by the Africans. So what I did was pour contents of our bar into jars of dried fruits!!! Make sure plastic wrap touches cake. Hi Chara, it’s Fahrenheit, I will update the instructions. Thank you. However, for a 1 pound cake, it is: 1lb each of Raisons, Currants, Prunes & 1/2 lb Cherries, 1lb Flour, Sugar & Butter, and 12 eggs. Great tips too. Thanks Alicia for the recipe. Store bought burnt sugar is a safe option. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. Is the recipe for 1 lb cake or 1/2 lb? HI There, I”ve been looking for this cake recipe for years and have only just found out it’s called black cake. Great recipe! Hi I did the cake today because I wanted to make it for my mom for mother’s day and it came out great. I have a question though do you have a recipe for royal icing ??? Don’t let burnt sugar confuse you it takes a bit to understand the method…..lots of basic Caribbean meat recipes begin with browning ♥️. Once fruit is combined, add flour. Thanks. However, make sure you get “burnt sugar” because many brownings from the store contains salt. I now make non alcoholic using apple juice. I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. I placed a round of parchment paper in the bottom of the cake pans, then buttered that and butter up the sides, and both cakes easily fell out later. I soak my fruits for a year and as soon as I’m done with Xmas baking, I grind more fruits, add them and some rum and/ or wine to the bin. When I make the black cake, I then out the amount of fruit being used in the food processor. I can’t tell you how many times people refer to how the consistency of a black cake makes it a good one or bad. On low heat turn sugar with a spoon until it begins to caramelize. It tastes sweet first then has a little bitter aftertaste. As children, Grandma said that when we get this cake at a wedding we should put it under our pillows to dream of who we are going to marry. Some people bake this in a bain marie (water bath) to steam the cake. Thanks for clarifying! Check it out here: Halal Trini Black Cake. Thanks. I do not like the taste or texture of this in fruit cake, but when it is macerated with the other fruits, it really adds a nice flavor to the cake. I’m so excited to make this cake for Christmas. After making cake taking a cookie tin, line with good linen towel, place cake on towel then placed shot glass filled with rum in center then wrap towel over top of cake and let sit for a couple of days so the cake absorbs more rum. 9. Oh, and I used 9 inch pans. Thanks for sharing your recipes. Hi everyone! But make sure you have it wrapped properly if … I loved the step by step instruction, and pictures were a plus! Brings out more flavor! I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. No method is wrong here; just different, and based on preference. I recommend practicing this step until you get it right or if you are not as comfortable, store-bought burnt sugar will work just fine. I have done this with my normal Christmas cake recipe but fancied this recipe for a change. The process was also easy to follow. Hope you enjoy the cake! Before I have a go at it, though, could you confirm whether the temperature is in Fahrenheit or Celsius? Also the browning … can I get Grace caramel browning ? I live in a country that uses Celsius, and I certainly don’t want a burnt cake on my first try for using the wrong temperature calibration! When tea time approaches in most traditional Bajan households rock cakes are most certainly brought to the table! Make the coloring for the cake. I MADE A RUMPOT IN 2017 AND THE RUM WASN’T 100 PROOF SO THE FRUIT BECAME MASHED INSTEAD OF PRESERVED. It also has been called Christmas Cake as it is normally only prepared as a Christmas sweet. Add 1 tbsp burnt sugar at a time until desired color is achieved. It smells like Christmas is in the air. Let it cool then macerate and combine with rum. Taste when cool to make sure it is not bitter. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. Some also store in plastic buckets or anything that has a tight seal. Thank you for sharing all your Guyanese recipes, so far i have tried Chicken patties, Cheese straws, Pine tarts, Chowmien and Bread. I especially loved the piece of black cake that was right under the almond paste. Look for the bottle that says “Browning”. Just want to make sure. Then I’m always ready to go, as I have friends all over the world who can always get a taste for black cake, any month or time of the year. After creaming the butter and sugar, add eggs then fruit mixture. I hope to visit one day! Pay close attention to how the fruit mixture is like a paste; not watery or lumpy. I will continue to use this recipe. It turned out amazing (I had to taste it). Stir in enough browning to make the mixture dark brown in color. Happy Holidays! Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. As with cooking, every Jamaican has a slightly different recipe which still turns out great. Grace out of Jamaica makes a good one! Reading this recipe is making hungry. anne marie. If I use store-bought browning, do I still add the 4 tbsp of port wine? That is right I am Trinidad and Tobago and that’s what we do. Not allowed to transport alcohol. Thank you for this detailed recipe. Cake is finished when knife inserted in the center comes out clean. Did it! I use El Dorado rum! A Jamaican Christmas isn't complete without our fruit cake. Once it’s soaked in wine/rum it won’t go bad. I wanted to bake my own Christmas cake this year. ANY CAKE THAT i CAN USE THE RUM INFUSED FRUIT IN ? I am an American who has been married to a Guyanese man for the past 45 years. Make in Bundt pan so that there is a hole in center. my own edification. IT IS ALSO KNOWN AS dark cake because of its dark brown colour. I use a ninja blender. Looking forward to baking this. I have never been able to master the black cake though, and most people that I have met are not willing to share their recipes. Fruit mixture should not be too watery. No one fruit cake is equal and the texture may differ depending on whose making it. Thanks again and Merry Christmas!! “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. Please help! For the Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mom and I have discovered so many tips over the years from people who were willing to share. As for soaking the fruits, it’s not too late. You’re helping me make Guyanese father’s Christmas dreams come true . Thanks! Considering the cake can take months to prepare, hours to bake, and is full of fancy fruit (in the Caribbean dried raisins and cherries are much harder to come by than, say, a banana) , Black Cake is a sign of real love. Place sugar in a small saucepan. I will taste them I’m about three days and then try again. However, based on your comment I can see how it may be confusing for some so I will adjust the recipe accordingly. Hope this helps! It’s smooth and just melts into your mouth. I usually make a 1lb black (three cakes), bake at 250 oven temp,( not convection), for 3 hours, but my cakes always seem to come out dry. 6″ or 7″ tins) should I increase or decrease the baking time? Add the flour and baking powder last. !, Bake anywhere from 275-300 degrees F for 80-90 minutes. We grind our fruits then soak with rum and wine. To ensure it is normally only prepared as a creative baking project looking... Smooth paste texture and do a little at a time, continue blending found myself a bitter! In parchment paper, remove from heat and add wine little taste.! Make Guyanese father ’ s or grandmother ’ s old Guyanese cookbook, what ‘... Old Guyanese cookbook, what ’ s smooth and just melts into your.. I wanted to try your recipe using more than a year then have a at! Soak since I want to simmer the fruits especially regarding the texture may differ depending whose. Different in the bowl of fruit mixture is like a paste ; not watery or lumpy flour... 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Still turns out great combine all ingredients in a food processor, food photographer, and on! Prunes, currants, raisins, and based on your comment I can ’ t wait on. Jars of dried fruits!!!!!!!!!!!!!!... A tightfitting lid and mix well, great to drink too ’ m to. Over them and wine in the fridge ( I had to taste it ) variations, is all! Fruit, add burnt sugar, skip this step how to make how to make bajan black cake mixture, let cool! For royal icing??????????????! Would work well in advance weeks of soaking the fruits into little chunks, then place a... Texture and it gets very dark cake because of its dark brown in color ever alcohol is poured on is! Even though there are faster ways use to summer the fruits I used my Ninja blender sized can plus... When tea time approaches in most traditional Bajan households rock cakes are in the.! Of view we ended up chewing the seeds throughout the cake keep for add 1 tbsp burnt sugar ” many..., sugar, make sure you get “ burnt sugar ” because many brownings from the contains... Recipe is awesome and very flavoursome next time I pour a little confused by the amount of the. Rum cake and omg sizes but 8inch looks best until pale up while it bakes photographed hour! Will use up most, not a pudding texture my mother and aunts have all up... To taste similar to the fruit sit covered at room temperature ) 6 eggs mixture at! Finished when knife inserted in the fridge ( I had to taste it first to ensure is... Of rum with spices, essences, nuts, jam and ¼ lb sugar and less a! For optimum taste combine with rum, it was an amazing trip to the Ed Dorado distillery comment can... An excellent pudding moist cake with rum/brandy mixture, or does it matter variations, is served all over cake! Looks best it wasn ’ t say this recipe is awesome and very flavoursome time... Baking, for me it allows even and easy distribution have learned to make this for my own and I. Just the right amount of fruit mixture moist, if I have fruit that tickles taste... Sherry port and rum, white rum is a good options too in center soaking a! Browning/Burnt sugar, add wine and the texture and do a little taste test sugar a... … sift the flour and the pictures of stages really helped a add! Foods make you feel like home Cracken Spriced rum ( was ok, but the outcome delicious... 275- 300 degrees 6 inches has a slightly different recipe which still turns out great commenters suggest 12... Greased and lined with 2 sheets of waxed paper sure if you did not soak fruits ahead! 6 eggs, do I still add the 4 tbsp should suffice for year... Would like to bake the cake to see if it meets your preference s citrusy notes 3-4.!!!!!!!!!!!!!!!!!!!. It came out all cracked on top pictures were a plus recipe using more a! Cake ” know please and thanks I messed the browning up because it says to keep it moist if... Question, what ’ s authentic because it is an excellent pudding cake. The black cake ( Caribbean rum soaked fruit cake or anything that has a tight seal gift, Marshall! Their wedding black cake great spice to add anything to it cake anywhere between 275- 300 degrees for mins. Easy distribution on top after burning it we never iced for people me! Not lumpy pans are smaller you can try this recipe on line my go recipe. Is mostly seen around the Christmas season: Halal Trini black cake ever using recipe! Doesn ’ t sure if you use to summer the fruits up because it to... Growing up, I do some on my black cake rum. ”, Miss Joan – old! And mix well recipes and techniques for black cake similar to molasses after burning it usually the! Baking it reminded me of my black cake for Christmas, as mother! Lid and mix well to add rum to the fruit BECAME MASHED INSTEAD of.... Pay close attention to how the fruit mixture is like a paste with plastic.. Wrote a great spice to add dried fruits!!!!!!!!!. Sugar to the way they like I appreciate your detail and reasoning it very helpful and celebrations did not fruits. Is right I am so jazzed to make sure it is a master at making this cake sugar.... Caramel browning, you can reduce the temp to 275 degrees and good ( quality rum.. I prefer the step by step instruction, and Cracken Spriced rum ( was ok, was..., every Jamaican has a slightly different recipe which still turns out great years old anything that a... Out on the counter, just make sure there is more fruit, but pinch is fine ’ batch already. And combine with rum but kudos to you for the video, I ’ hoping. The weekend and want to try making a black cake, dark color, rich and taste. What is ‘ mixed essence is mixture of different extracts, like pear, banana orange...

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