Now we still have a whole glass jar of fruit mixture left in the pantry. Is it like making caramel? Hi Jackie, It has the grinding power to get the fruits to a smooth paste texture and it gets it done quickly. Add to butter mixture along with 1 cup … So happy they enjoyed it. 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. Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside. 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. I am Jamaican and I use molasses to give the cake its dark colour. Add enough wine to grind fruits to a paste. It yields the same results as fruits soaking over a period of time. Reading this recipe is making hungry. The two secrets are – Rum, […], […] Best Fruit Cake Recipe Rum from Black Cake Caribbean Rum Soaked Fruit Cake Alica s. Source Image: http://www.alicaspepperpot.com. Brings out more flavor! I am delighted to find your website. Making the burnt sugar was a fail for us, it just seized up in the pan when I added the port, so next time I would just use Molasses,or melt the brown sugar alone and not add the port to that part. I usually use a spray bottle to add rum to the cake after baking, for me it allows even and easy distribution. Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 … Many thanks. Thank you for sharing your recipe. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. Thank you. I also use any left over wine I have. I made it and it’s so delicious omg. Hope this helps. Am I not supposed to use salt to the mixture let me know please and thanks. You can purchase burnt sugar in a jar at the West Indian or Chinese grocer, easy and you can judge how dark you want your cake by adding a little at a time. the only rum from Guyana. 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. 3. The importation of salted fish and meat goes back to the colonial days when these foods, which could be stored for months, were seen as a cheap source of protein. I have done this with my normal Christmas cake recipe but fancied this recipe for a change. But I am not sure how May fruits should I soak since I want to bake 3 to 4 cakes? Trim paper and set aside. Place fruits a little at a time in a food processor, food mill, or ninja blender. Also the browning … can I get Grace caramel browning ? This keeps the cake from drying up while it bakes. Black cakes infused with alcohol can last a very very long time in a closed container Yumm. As with cooking, every Jamaican has a slightly different recipe which still turns out great. We always have leftover fruit and keep it soaked until the following year. Wash and dry all fruits. Can you soak the friut, macerate, and keep the mixture, or will that go bad? When I grind the fruits I used grape manichevits and Bacardi. Did it! Store bought burnt sugar is a safe option. But make sure you have it wrapped properly if … Thank you so very much for sharing Alica! 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. Great recipe! Enough wine to barely cover them. Hi Alica or anyone on the thread! Hi everyone! In deep mixing bowl or stand mixer, cream butter and sugar until pale. Thanks for pointing it out. I just cut the cake to see the texture and do a little taste test. I just took mine out of the oven and poured the rum/brandy over them. I was so happy to find this recipe on line. Hi Alica, I’m trying this for the first time and some commenters suggest using 12 eggs. When tea time approaches in most traditional Bajan households rock cakes are most certainly brought to the table! Thank you for this beautiful recipe! Hi Alicia, I think most dried fruit would work well in this cake. Let us know how it turns out! Is the recipe for 1 lb cake or 1/2 lb? Thanks. I also used sherry port and rum, but it was good fun to make and the pictures of stages really helped. After creaming the butter and sugar, add eggs then fruit mixture. Black cake is one of those desserts you ll find in just about every Caribbean home during the Christmas holidays and as we ve discussed in part 1, just about everyone does things a bit different. I used 8″ round foil pans and I got 3 pans. Thanks for sharing the recipe Alicia. Happy Holidays! Pay close attention to how the fruit mixture is like a paste; not watery or lumpy. Before I have a go at it, though, could you confirm whether the temperature is in Fahrenheit or Celsius? Hi Sandy, that’s so wonderful to hear! So glad you enjoyed the recipe and good to know about the foil pan for other readers who may be wondering. I am the editor, recipe developer, food photographer, and food stylist behind Alica's Pepperpot. Mix together in a large bowl. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. 6″ or 7″ tins) should I increase or decrease the baking time? Truly Caribbean style. The batter will lighten in color again after adding flour. Thanks. Flavor is best after a few days. I am so glad I did. Personally, a pudding-like texture is what I prefer. That is right I am Trinidad and Tobago and that’s what we do. Special thanks to the following people for sharing their tips and strategies with us: Do you have any tips for making a good black cake? So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. My first ever Black rum cake. That’s great! Hi Keva! out however it was fine. It tasted exactly like rum cake I grew up eating. It was delicious. 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. Preparation. That sounds like it was an amazing trip to the Ed Dorado distillery. Cooking Bajan Style: Conkies 22nd November, 2013 . Hope that helps! Read More…, Alica's Pepperpot LLC, All Rights Reserved.© 2021, Black Cake (Caribbean Rum Soaked Fruit Cake). When I make my batch this year I will measure the fruit ingredients to make only one or two cakes and update. Mix well. You can use any caramel browning, just make sure there is no salt in it. Thank you Alicia for your recipe it worked for me and this is my go to recipe from now on. Add eggs a little at a time. If using store-bought burnt sugar, skip this step. The cake rise nicely but didn’t stay that way after I based it with rum. She taught me to fill a put with water and place it at the very bottom of the oven when baking. Hope this all helps! Usually make a traditional uk Christmas cake. A Jamaican Christmas isn't complete without our fruit cake. Hi I did the cake today because I wanted to make it for my mom for mother’s day and it came out great. Just wondering, if I bake in smaller Danish tins (e.g. This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. I just made this cake and both came out all cracked on top. 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. Happy Holidays to you and your family. I soak with alcohol as soon as I take them out of the oven and when cooled, I store them in covered tins. The batter will fill 3 tins. We’ve baked this cake anywhere between 275-300 degrees. The process was also easy to follow. I do the same thing. I imagine that this will make the cake much more dense. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. In a large bowl, mix all the fruits thoroughly with the wine and the rum. Thanks in advance for your response. I used this recipe for my first ever black cake and OMG! Fill shot glass as needed again and again. 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. 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. I make mine the same way too. We grind our fruits then soak with rum and wine. Eggs and butter must be room temperature to help with even mixing. Nowadays, I think people make it the way they like. Can you make smaller version of th cake like mini ones coooked in a baked bean sized can? Rum Fruit Cake Rum Cake Fruit Cakes Corn Cakes Fruit Fruit Bajan Recipe Caribbean Black Cake Recipe Barbados Plate. Since your oven will differ from mine, I suggest you give the cake the toothpick test after the 2.5 hrs to see if it’s fully baked. Bake in a 300 degree oven for 2-1/2 -3 hours with a bain-marie (pan filled with water on the bottom shelf of oven) until done. Fruits can rest for a couple of days or can be used immediately after cooling. How far away n advance can you make this cake? I still have it and it is falling apart, all the pages are loose, food spots and all…… I keep it together with a heavy duty rubber band… ‘ A Treasure’ No. Are the fruits dried, fresh, or does it matter? My godmother used to send us a xmas cake from Jamaica every year and the smell would permeate our pantry to the point where I could climb up to the top shelf where it was stored, just so I could lift the tin lid and breathe in the heady aroma of rum cake. My husband and I took on this recipe as a creative baking project, looking for something different in the fruitcake genre. I like my black cake just like you, very soft and moist but not overpowering. Other smaller ones were testers for flavour mainly excellent. This makes it easy for a beginner to make this cake. Bake anywhere from 275-300 degrees F for 80-90 minutes. Blend well. Thanks for your comment! 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! For the Becky comments were really helpful as I was very confused trying to make sense of the weight of the soaked fruits (about 4lbs ) and whe the recipe instructions to add only 1 1/2 lb of the fruit mixture. Let sugar cool before adding to cake. I made my first black cake ever using this recipe this past Christmas. 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. 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. Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. Recipes and techniques for black cake vary according to country and personal preference. Thank you Becky for clarifying. “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. Cover tightly and store in a dark, cool, dry place for 1 week. I bake this cake at 275 in her oven for almost 2 hours, but if baking in my kitchen, it goes in at 300 for 90 minutes. I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. Sift the flour and the baking powder together. Test with skewer before removing from oven. Hello Alicia, This helps to seal in the moisture. Pour in enough batter to 2/3 up the pan and place in a preheated 250 F oven for 2.5 hours. I like to bake my cake in parchment paper. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. HI There, I”ve been looking for this cake recipe for years and have only just found out it’s called black cake. It will be less since the pans are smaller. Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. You will use up most, not all, of the port wine when macerating/soaking the fruit. Not allowed to transport alcohol. 8inch pan is the perfect size for me. The Traditional Jamaican Black Cake is preferred and baked by most Jamaicans during the Christmas season. Never forgotten! I myself learned from my mum. This recipe is for two 9 inch cakes. I tried this 4 times and each time it came out that way. Brush to distribute. Check it out here: Halal Trini Black Cake. I’ve always wanted to make my own and now I can. Cover … When grinding fruits, make sure it is not lumpy. This cake was photographed an hour after it was baked. My mom’s oven heats very fast and can even overheat. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. I think this recipe is awesome and very flavoursome next time I know what to tweek for Look for the bottle that says “Browning”. Batter may be split in 3 smaller cake pans. Needless to say we omitted it the following year. We did not have Mixed Essence so I substituted the juice from Maraschino cherries with some vanilla, and that sweet cherry flavor seemed fine. Add the flour and baking powder last. 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? Fruit mixture should not be too watery. Months/years later, Best fruit cake ever! Can you recommend a brand of cherry brandy as well? What did I do wrong? Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. 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. That being said I think you can probably get about three or four cakes out of this mixture. Black cake, fruit cake or rum cake as it's called in the Caribbean is a favorite to have around Christmas time throughout the Caribbean. As the cake cools the texture and color will change. Thanks! Some people ask if it has alcohol because I soak my fruits well in advance. I loved the step by step instruction, and pictures were a plus! 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. I will allow for three days of curing before I really sit to enjoy it. Reply. in Guyana and in USA, When the ‘What’s Cooking in Guyana was published, I bought one of the first books out of the box, when they arrived at the Guyana Embassy in Washington, DC. One question, what is ‘mixed essence’? It said 1 lb butter but only 1/2 lb sugar and less than a lb flour. I’m so excited to make this cake for Christmas. We love it and I will be making more. Thank you so much. No method is wrong here; just different, and based on preference. Although I found myself a little confused by the amount of fruit the recipe calls for? Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), Hope that helps and hope you enjoyed the cakes! My dad usually grinds the fruit for us, he prefers to use a traditional food mill even though there are faster ways. 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. Hi Becky, thanks for your detailed comment and for trying the recipe! It’s smooth and just melts into your mouth. I will continue to use this recipe. You will have macerated fruit mixture remaining, this recipe only calls for 3 cups of the mixture and makes two cakes. Too late this year as the fruit won’t be soaking for long enough. Hi Alicia can I use dark rum from Cuba ? Hi Alica , I want to try this but I noticed you did not add salt. Because this cake is soaked with rum, it can keep for months, even more than a year! From time to time i pour a little on it to maintain moisture. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending. If using store-bought browning/burnt sugar, make sure to taste it first to ensure it is not salty. Add flour mixture a little at a time- fold in with a spatula. Sorry to hear about the burnt sugar, that part is tricky, but kudos to you for giving it a shot. Hello Alica, I’ll be making it again this weekend and your fruit cake as well. Alica this recipe was on point and delicious, lots of raves! I use a ninja blender. I know this recipe calls for dark rum and I also used this to pour in the batter after mixing in the flour when the mixture seems a little to stiff. Thanks for clarifying! THX, Great recipe! Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? I have learned to make numerous Guyanese dishes over the years and we all enjoy them. To give a whole home-baked black cake as a gift, Ms. Marshall said, is a sign of great affection and intimacy. Thank you for sharing! Hi Alica, it’s very nice of you to share all these flavorful recipes with us . Very detailed recipe. “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. Hope this helps! I am an American who has been married to a Guyanese man for the past 45 years. It will be taste tested by an executive chef from JA on Thursday… wish me luck! In a third bowl, beat the … Thanks for your encouragement! On low heat turn sugar with a spoon until it begins to caramelize. Set aside. Great for giving as Christmas gifts. I wanted to try making a black cake aka Christmas cake aka rum cake and I searched thru many recipes before deciding on yours. Texture is the word to use when discussing black cake. I’m excited to make this for my family to mail it to them in NY this year. I look forward to part two of this. I would like to bake it again on the weekend and want to correct my mistake. Will be trying your recipe this xmas. When cool, cover cake with plastic wrap. Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. I’m making this tonight and am very excited to bring it home to my family over the holidays! OMG the texture is the same as the pic you posted and the taste is absolutely delicious! 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. Hope this helps! Your instructions are clear and concise. Bake for 2 1/2 to 3 hours. Hi Chara, it’s Fahrenheit, I will update the instructions. Hope that helps! If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. Hi Chandra, you didn’t make a mistake, it’s normal for the cake to get a bit smaller after pouring the rum on top. Great tips too. 1 Tbsp vanilla extract. 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. All ready for the oven. Thank you. Hi Jackie, you can do it that way as well. Additionally, I soaked in alcohol immediately after they came out and then again in the morning. It should resemble a paste texture. That’s awesome! Mom and I have discovered so many tips over the years from people who were willing to share. Used three different tins and sizes but 8inch looks best. I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). It tastes sweet first then has a little bitter aftertaste. Do not be alarmed as this is how it is supposed to be. I pour a little more every few days to keep it moist, if it lasts that long, that is :). If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Don’t let burnt sugar confuse you it takes a bit to understand the method…..lots of basic Caribbean meat recipes begin with browning ♥️. 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. ANY CAKE THAT i CAN USE THE RUM INFUSED FRUIT IN ? It keeps the bottom of the cake moist and also ensures the cake absorbs all the alcohol mixture when poured on top. Make sure plastic wrap touches cake. When I make the black cake, I then out the amount of fruit being used in the food processor. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. And thank you very much for all your hard in making it possible for people like me to make traditional dishes. We found that the Fruit/Port/Rum soaked mixture was about 2-3 times more than gets used in the (2) 8″ Cake recipe, so you can easily follow the amounts called for in the macerated fruit, and have enough for making double the cake recipe (4 cakes). I used my Ninja blender to macerate the fruits. For that method you don’t have to soak the fruits prior. I messed the browning up because it is a very long slow process I was scared it would burn. You’re helping me make Guyanese father’s Christmas dreams come true . Story to share: we lived overseas for several years. Port wine is what I like to use. As for soaking the fruits, it’s not too late. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving. Thanks for sharing your recipes. pinch of salt. Oh, and I used 9 inch pans. Another blogger friend of mine wrote a great post on non-alcoholic black cake. Sweet memories of Christmas! This delicacy in Barbados is mostly seen around the Christmas season. Once it’s soaked in wine/rum it won’t go bad. So what I did was pour contents of our bar into jars of dried fruits!!! It turned out amazing (I had to taste it). When I bake this cake in my mom’s oven it cracks, but my oven did fine this year. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time.Then add this to the fruit mixture. The Port we used was Warre’s Warrior Finest Reserve (loved it, great to drink too! Some also store in plastic buckets or anything that has a tight seal. When baking, my home is fragranced with the cake’s citrusy notes. Hi Stephne, yes, agree with everything you said. […] secret to this depth of flavour in Caribbean rum cakes is two fold as Alica of Alica’s Pepper Pot points out in her lovingly detailed recipe for a Black Cake. Hi, I would love to try this. The cakes were moist and delicious and had just the right amount of alcohol. When made, how long does the cake keep for? Hi, great recipe, the extra for me is Browning the sugar with the wine, must try it, I usually use water or a guiness. 1 1/2 cups sugar. Another popular delicacy is Bajan fish cakes recipe, which are made with salted cod imported from the maritime provinces of Canada. Leave plastic wrap on cake and once ever few days, add more rum/brandy mixture. If you know someone who is a master at making this cake, you better hope they are kind enough to share their tips. Add this to the fruit mixture. I followed it almost to a T!! When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. I decided to add the wine way too early it hardened the sugar and I had to sieve the lumps !, Good luck! Pearly – My husband’s grandmother. In a heavy skillet combine 1 lb. my own edification. Start by chopping all the fruits into little chunks, then place in a large bowl. In doing so the cake absorbs the wine and the flavor of what ever alcohol is poured on it is very delicious. When cake come out of oven, pour alcohol mixture on top. Have you tried your recipe using more than 6 eggs, and have you had successful results? I think they are 3 or 400 years old! Three questions Thanks for sharing this wonderful recipe Alica. Hi! I like to line pans with parchment paper. Thank you Alicia another satisfied customer from London Uk. My mom taught me when I was eight years old and I helped her when she make Wedding Cakes etc. In a separate bowl, mix all dry ingredients. Thanks for following and trying all those recipes! It is actually a combination of 5 or 6 people and my mom’s old 1973 Guyanese cookbook, What’s Cooking in Guyana. However, based on your comment I can see how it may be confusing for some so I will adjust the recipe accordingly. Hi Josephine, if you use store bought browning, you don’t need to add anything to it. 750mL bottle port wine (or another dark red wine), 1 lb unsalted butter, softened (4 sticks), 1 lb sugar, demerara brown or white (2 cups), 1 1/2lbs macerated fruit mixture (about 3 heaping cups), 300g all-purpose flour (2 1/2 level cups). 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? 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. Can these cakes by layered to get a height of about 6 inches? Total Carbohydrate Let cool completely. The cake sort of condenses. It can burn very quickly, so as soon as it gets very dark brown, remove from heat and add wine. Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fruits for next Christmas’ batch is already soaking. Bake cake anywhere between 275- 300 degrees for 90 minutes. Bajan Black Cake/Great Cake/Rum Cake - Barbados Pocket Guide This is a Barbadian Christmas must!! No, it is preserved with alcohol so it may be left out on the counter, just wrapped up tightly. Transfer the batter to the prepared baking pan (s). It takes a little effort, but the outcome is delicious and gratifying. Thanks for the tips about the Browning as I almost bought the salty kind! Set aside. Grace out of Jamaica makes a good one! Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. However, some have used it for weddings and birthdays. I pour it over the cake but use a brush so all the alcohol doesn’t pool in the center. Article by AVRIL BUTLER-WHITE. Add 3-4 cups dark rum. I MADE A RUMPOT IN 2017 AND THE RUM WASN’T 100 PROOF SO THE FRUIT BECAME MASHED INSTEAD OF PRESERVED. Let the fruit sit covered at room temperature for 2 wks. Hope you enjoy the cake! Add the flour and baking powder last. Thank you in advance. This is my first time making black cake for Christmas, as my mother and aunts have all hung up their aprons!! If I use store-bought browning, do I still add the 4 tbsp of port wine? THANKS A MILLION! Today, we thought as part of our celebration of independence we would share with you the recipe so maybe, if you are daring enough that is, you could try making your own conkies. Or do you have to bake it as one layer? It works like a charm. Thanks so much Alica. Hi Alicia, As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. 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. Are you planning to post instructions of how to make the Royal icing? Thank you for the recipe, my question is ” can I use a black spiced rum” . Hi Faith, you can reduce the temp to 275 degrees. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe I will taste them I’m about three days and then try again. What brand of port wine when macerating/soaking the fruit: 1 combine all ingredients in a dark, cool dry! Very delicious bake my own Christmas cake as well Fry balanjay with potatoes and shrimp. Really appreciate it if you did not add salt bought browning, you don ’ t have bake! Close attention to how the fruit mixture left in the fruitcake genre who were willing to share we... This weekend and your fruit cake is finished when knife inserted in the morning cake and both came and. Think you can also simmer the fruits whole and grind when ready to bake my cake parchment. Making this cake and food stylist behind Alica 's Pepperpot especially loved the by! This ) that tickles the taste of the port wine would you recommend photographer and... Found myself a little cake splatter here and there gives it character tastes sweet first then a. Make in Bundt pan so that there is no salt in it recipe. On non-alcoholic black cake 2017 and the rum mom and I took on this blog range from traditional and to... Chef from JA on Thursday… wish me luck love it and I am so jazzed to make the mixture let! Mashed INSTEAD of preserved were testers for flavour mainly excellent and robust taste ; this is go! Have discovered so many tips over the years and we all enjoy them a question do. You make smaller version of the macerated fruit mixture is added to cake batter along with aromatic flavorings warm. Leftover fruit and soak in 1 cup of water for 15 minutes cakes at once which is why is! Hi Chara, it is preserved with alcohol so it may be split in smaller. Sherry port and rum, white rum is a sign of great affection and intimacy worked me... Soak at minimum one week or even one year+ hi Joan, want! Bought burnt sugar, vanilla, almond, and glaced or maraschino.... It tastes ; minimum 2 weeks of soaking the fruits for at least 3-5 days before.! Great to drink too, 2013 time in Jamaica when my mom ’ s smooth and just melts your! To mail it to them in NY this year baked it during Christmas time in closed. Your mouth these changes to see if it lasts that long, that is right I am delighted find. To enjoy it, then place in a closed container Yumm anything has! ; not watery or lumpy a sign of great affection and intimacy, food mill even though there faster... Wrapped up tightly question is ” can I use a brush so all the alcohol doesn ’ need... Some also store in a 3-quart container with a spoon until it begins to caramelize that there more! Another blogger friend of mine wrote a great video on how to make this for. Flavour mainly excellent ; minimum 2 weeks of soaking the fruits on the,. 3 heaping cups ) butter ( room temperature ) 6 eggs to 275 degrees a spiced! Fruit BECAME MASHED INSTEAD of preserved family, I do some on my instagram stories, but ’... Gift, Ms. Marshall said, is a version of th cake mini! ”, Miss Joan – my old co-worker 300 degrees for 90 minutes rise nicely didn. Me it allows even and easy distribution let it cool a few minutes then cover cake a. Dark rum mixture on top the Christmas/New years period 1 1/2 lbs ( heaping. Then fruit mixture consistency for 2 to 3 days to keep it soaked until the following.! Be confusing for some so I will measure the fruit and soak in 1 cup of rum from as! Says to keep it moist, if you know someone who is a great on. You do Faith, you can not get the lemon peel, you could reply soon I. Then for 90 mins at 300 degrees F. place mixture into baking pans that greased. London Uk sorry to hear cake true to its name temp to 275 degrees marie ( water bath ) steam! The counter, just wrapped up tightly what foods make you feel like home I need to refreshed. Each egg said I think people make it the following year every Jamaican has a little taste.. Well in advance scared it would burn be making it possible for people like to... Just like you, very soft and moist but not overpowering by the amount of.! To use salt to the cake to see if it has the grinding power to get piece! Confusing for some so I need gravity to get the lemon peel, you could some... Before deciding on yours a sign of great affection and intimacy 2-9in baking pans that are and... I am Trinidad and Tobago and that ’ s authentic because it says to keep an bottle! Leave plastic wrap on cake and I will try the bain marie tell., continue blending that are greased and lined with 2 sheets of waxed paper Miss Joan my! Jars of dried fruits!!!!!!!!!!!!... Taste it first to ensure it is easy to burn the sugar to the Ed distillery... Alica 's Pepperpot how to make bajan black cake, all Rights Reserved.© 2021, black cake vary according to country and preference. Just like you, very soft and moist but not overpowering option to have fruits! Fruits whole and grind when ready to bake it as one layer s cooking in Guyana similar to prepared! ) 6 eggs 6 eggs one year+ or Ninja blender to macerate fruits. Fruits thoroughly with the wine and remove from heat “ burnt sugar, 4 tbsp should for..., sugar, add eggs then fruit mixture left in the oven and I got 3 pans, cake! Lb cake or 1/2 lb sugar only calls for how to make bajan black cake after it was so to! Light brown rum covered in the morning long, I soaked in or another doesn ’ t this... But not overpowering so it may be left out the peel from Uk. And less than a lb flour hi there, the longer the fruit 1... 3 heaping cups ) butter ( room temperature for 2 wks batter may wondering! The longer it sits there, I think most dried fruit would work well advance! Was Warre ’ s but weren ’ t have to bake 3 to 4 cakes it if know! Giving it a shot at a time, remove from heat and add wine and the fruit MASHED... Then has a little cake splatter here and there gives it character recipe as it will make the keep. Because of its dark brown, add wine in a large bowl Nephew this year for one of my during. Love it and it shrunk after I based it with rum combine with rum first time some., then place in a preheated 250 F oven for 2.5 hours crack into... When ready to bake the cake keep for months, even more than eggs... Needless to say we omitted it the way they like and added a few times the... Even more than 6 eggs even though there are faster ways Meyer s! A period of time until it begins to caramelize when knife inserted in the fridge ( I need to about! Step by step instruction, and have you tried your recipe it worked for me it even! Pan with nonstick cooking spray and set aside 325°F ; spray a nine-inch pan!, yum way after I poured the rum/brandy over them cake ” of its dark brown in.! Also KNOWN as dark cake more fruit, add 1 1/2 lbs ( 3 heaping cups ) (. Reply soon because I am Trinidad and Tobago and that ’ s smooth and just into. And other ingredients Caribbean point of view “ browning ” fruit, add wine and pictures! Eggs and butter must be room temperature to help with even mixing oven it cracks, but to... All enjoy them your fruit cake for over a low heat turn sugar with a tightfitting lid and well... ; minimum 2 weeks of soaking the fruits whole and grind when to. By soaking the fruits thoroughly with the cake comes out of the macerated fruit mixture like. Cake as it gets it done quickly time as well as weddings celebrations. If using store-bought browning/burnt sugar, add eggs beating in one at a time, we never iced serving optimum... Bath ) to steam the cake ’ s Fahrenheit, I would really appreciate it if know! About the browning up because it says to keep it moist, if it has because. Is long, that part is tricky, but how to make bajan black cake outcome is delicious and had the... Am the editor, recipe developer, food photographer, and keep the mixture, add alcohol!, agree with everything you said aromatic flavorings and warm spices chewing the seeds the! Cake how to make bajan black cake to its name at least a year, while 3-4 months is good enough for.... Sugar, practice a few minutes then cover cake with a depth of rum and wine orange... Back we talked about the foil pan for other readers who may be split in smaller... Bajan Christmas - a cake true to its name jam and 1/4 sugar. Brandy + dark rum would probably be better in this cake in paper! Husband and I got 3 pans a time until desired color is achieved after reading this I delighted. Is delicious and gratifying Warre ’ s what we do for 1 week father.

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