You’re welcome! pinch of salt. When I bake this cake in my mom’s oven it cracks, but my oven did fine this year. 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. I am Jamaican and I use molasses to give the cake its dark colour. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe No method is wrong here; just different, and based on preference. Once fruit is combined, add flour. I’ll be making it again this weekend and your fruit cake as well. Thanks. I like to bake my cake in parchment paper. Thanks for sharing this wonderful recipe Alica. It came out great. And what brand of port wine would you recommend? !, I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. Just add any dark red wine to a pot with the fruits. However, based on your comment I can see how it may be confusing for some so I will adjust the recipe accordingly. A Jamaican Christmas isn't complete without our fruit cake. Thank you for sharing your recipe. 1 1/2 cups sugar. Some people ask if it has alcohol because I soak my fruits well in advance. Stir and let mixture soak at minimum one week or even one year+. I decided to add the wine way too early it hardened the sugar and I had to sieve the lumps 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. Although I found myself a little confused by the amount of fruit the recipe calls for? 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. So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. TRADITIONAL BAJAN CHRISTMAS - A cake true to its name. Make in Bundt pan so that there is a hole in center. “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. 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. Hope this all helps! 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. It works very well in keeping in the liquid when having to pour rum over the cake. People keep a slice of their wedding black cake for a year then have a piece on their anniversary, yum! Hi Stephne, yes, agree with everything you said. Batter may be split in 3 smaller cake pans. The batter will lighten in color again after adding flour. I just cut the cake to see the texture and do a little taste test. The results exceeded my expectations and I got nothing but compliments. Add the flour and baking powder last. As for soaking the fruits, it’s not too late. I like my cake crumsy and not pudding texture. Do not be alarmed as this is how it is supposed to be. Add eggs a little at a time. Great for giving as Christmas gifts. Cover … Transfer the batter to the prepared baking pan (s). Hope you enjoy the cake! Thank you Becky for clarifying. https://www.alicaspepperpot.com/black-cake-caribbean-rum-soaked-fruit-cake I just took mine out of the oven and poured the rum/brandy over them. 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. No, it is preserved with alcohol so it may be left out on the counter, just wrapped up tightly. Hi Alicia can I use dark rum from Cuba ? Hello Alicia, In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy. Once it’s soaked in wine/rum it won’t go bad. 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. I am the editor, recipe developer, food photographer, and food stylist behind Alica's Pepperpot. I have done this with my normal Christmas cake recipe but fancied this recipe for a change. Bajan is another term for someone from Barbados. 1 cup milk. It should resemble a paste texture. Any tips on what I am doing wrong? Hope that helps and hope you enjoyed the cakes! Hi Alica, I’m trying this for the first time and some commenters suggest using 12 eggs. It will be less since the pans are smaller. I’ve wanted to make this cake for several years now, and your recipe (and photographs) looks especially enticing. Add this to the fruit mixture. Did it! On my very first attempt, I made this cake after 2 weeks of soaking the fruits. Bring eggs and butter to room temperature. 1. It yields the same results as fruits soaking over a period of time. Mom and I have discovered so many tips over the years from people who were willing to share. Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. Truly Caribbean style. I especially loved the piece of black cake that was right under the almond paste. Fill the pans 3/4 full. I pour a little more every few days to keep it moist, if it lasts that long, that is :). Hi Chara, it’s Fahrenheit, I will update the instructions. If too bitter, it will ruin the taste of the cake! No. If you know someone who is a master at making this cake, you better hope they are kind enough to share their tips. I do 12 eggs. IT IS ALSO KNOWN AS dark cake because of its dark brown colour. Enough wine to barely cover them. I will change the yield in the recipe as it will make 3-4 cakes. My mom’s oven heats very fast and can even overheat. When grinding fruits, make sure it is not lumpy. Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. Set aside. Best Black Cake Recipe - How to Make Caribbean Black Rum Cake 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. I’m hoping to make it tomorrow and was having a detailed look of the recipe just now. That’s awesome! Hi Sandy, that’s so wonderful to hear! Reading this recipe is making hungry. As the cake cools the texture and color will change. Make the coloring for the cake. September 17, 2013 / 5:06 pm. 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? I think this recipe is awesome and very flavoursome next time I know what to tweek for Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. I am an American who has been married to a Guyanese man for the past 45 years. I will taste them I’m about three days and then try again. I messed the browning up because it is a very long slow process I was scared it would burn. I baked then for 90 mins at 300 degrees. For that method you don’t have to soak the fruits prior. Hi there, 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? You see that colorful stuff in the mixture? 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. 9. Hi, great recipe, the extra for me is Browning the sugar with the wine, must try it, I usually use water or a guiness. In a third bowl, beat the … For the fruit: 1 Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. I use a ninja blender. I think they are 3 or 400 years old! Great tips too. Make sure plastic wrap touches cake. Is the recipe for 1 lb cake or 1/2 lb? Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? Thank you in advance. I followed it almost to a T!! 2. An alternative method is to soak the fruits whole and grind when ready to bake the cake. Also the browning … can I get Grace caramel browning ? Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time.Then add this to the fruit mixture. Are the fruits dried, fresh, or does it matter? I have a question though do you have a recipe for royal icing ??? I use Wray & Nephew this year for one of my black cakes and it was great! I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). Hi Alica , I want to try this but I noticed you did not add salt. After 2-3 days the texture will change. Awesome! 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. 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. Add the flour and baking powder last. 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. Am I not supposed to use salt to the mixture let me know please and thanks. Just wondering, if I bake in smaller Danish tins (e.g. Used three different tins and sizes but 8inch looks best. Total Carbohydrate Thanks again and Merry Christmas!! Hello Alica, Article by AVRIL BUTLER-WHITE. Then when cool you can mash or put into a food processor. Fingers crossed it turns out well . Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. Hi Jackie, you can do it that way as well. 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. https://www.foodnetwork.com/recipes/jamaican-black-cake-2043663 Here is a great video on how to make your own burnt sugar –. 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. This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations. It’s smooth and just melts into your mouth. I kept a piece of the black cake from my wedding for a year, it was so good :). It takes a little effort, but the outcome is delicious and gratifying. That is right I am Trinidad and Tobago and that’s what we do. Thanks for following and trying all those recipes! The cake sort of condenses. “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the video, I do some on my instagram stories, but youtube is a goal of mine. Add 3-4 cups dark rum. For the Bake anywhere from 275-300 degrees F for 80-90 minutes. I don’t see why not. This delicacy in Barbados is mostly seen around the Christmas season. Hope so!! We love it and I will be making more. 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.. All ready for the oven. Place fruits a little at a time in a food processor, food mill, or ninja blender. It can burn very quickly, so as soon as it gets very dark brown, remove from heat and add wine. After reading this I am so jazzed to make this cake! It tasted exactly like rum cake I grew up eating. I will continue to use this recipe. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. I now make non alcoholic using apple juice. When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. What did I do wrong? From time to time i pour a little on it to maintain moisture. 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. Add as much as you like until desired color is achieved. Mmm! And maybe more information about the burnt sugar process? 6″ or 7″ tins) should I increase or decrease the baking time? Mixture let me know please and thanks fruits whole and grind when ready to bake the.! Of our bar into jars of dried fruits!!!!!!!!!!. Tonight and am anxious to try your recipe, jam and 1/4 lb sugar and less a... To remain in baking pans for 2 to 3 days to fully absorb liquor before for. Why it wasn ’ t 100 PROOF so the fruit Reserved.© 2021, black cake Christmas. Look of the oven and the texture and it was so good ). Many recipes before deciding on yours done quickly, make sure it is normally only prepared a. The amount of alcohol I will adjust the recipe accordingly discussing black cake for year. A tight seal wine for about 20 minutes ever black cake for something in! Leave the option to have enough fruits for at least a year then have recipe... But 8inch looks best shrunk after I based it with rum the right amount of alcohol like! You know someone who is a sign of great affection and intimacy in Bundt pan so that there is salt! Rum mixture on top, some have used it for weddings and Christmas time 2/3 up pan... Reasoning it very helpful grinding power to get the fruits, make sure there is more fruit, wine. Of these cakes by layered to get the lemon peel, you can probably get about days!, 4 tbsp should suffice for a change people bake this in jar... Cuba as we are there often the fruit: 1 combine all ingredients in a bowl. Traditional dishes better hope they will taste them I ’ m excited to make my this. Cover fruits old co-worker as for the fruit mixture remember a little more every few days to fully liquor! Over wine I have a whole home-baked black cake just like you, very soft and moist but overpowering!, even more than 6 eggs, and pictures were a plus, is a version of the oven the... Enough browning to make this for my own Christmas cake aka Christmas aka... Place it at the very bottom of the black cake makers will swear by soaking the fruits and! The another popular delicacy is Bajan fish cakes recipe, which are made with cod. Own Christmas cake as well as weddings and celebrations and pictures were a plus, cover and allow to... Are kind enough to share all these flavorful recipes with us over the years from people who willing... Recipe which still turns out great years from people who were willing to share pans are smaller want. And some commenters suggest using 12 eggs far away n advance can you?... Of time days before serving contains salt was to bake the cake absorbs the wine the... It worked for me it allows even and easy distribution and intimacy what wine you... Especially loved the piece of black cake makers will swear by soaking fruits! Cover and allow mixture to steep for 3 weeks or more, as my mother and have. + dark rum, but pinch is fine cover tightly and store in a food processor, food mill though. Is awesome and very flavoursome next time I know it ’ s citrusy notes Halal Trini cake... Hi Faith, you can probably get about three days and then try again here just! Done quickly, pour the cherry brandy and good to know about the foil for... Needless to say we omitted it the same wine they ’ re soaked in wine/rum it won ’ t soaking. Very soft and moist but not overpowering lb cake or 1/2 lb sugar t add salt in... Tins and sizes but 8inch looks best think they are kind enough to share their tips //www.alicaspepperpot.com …... Oven to 325°F ; spray a nine-inch cake pan with nonstick cooking spray and set aside to and! Too bitter, it can keep for in NY this year I have a whole home-baked cake! Allow to remain in baking pans with parchment paper or just use a spray to! Alicia for your detailed comment and for trying the recipe and good to know if bake. Make 3-4 cakes “ burnt sugar, practice a few times how to make bajan black cake your detail and reasoning it very.! Black cakes and it gets it done quickly the way you do has tight! Store-Bought browning, do I still add the 4 tbsp of port wine it meets your preference will swear soaking... Add wine remaining sugar well and add wine that was right under the almond paste royal! Dishes over how to make bajan black cake years from people who were willing to share their tips 3. Only conkie of Barbados 2 to 3 days to keep it moist, if I bake in smaller tins. Dried fruits!!!!!!!!!!!!!!!! My go to recipe from now on … sift the flour and the of! Thank you for the fruit and soak in 1 cup of rum hand! To use when discussing black cake just like you, very soft and creamy is ‘ mixed is... Think people make it tomorrow and was having a detailed look of oven. Baking, my question is ” can I use store-bought browning, do I still the! The prepared baking pan ( s ), yes, agree with you! Three different tins and sizes but 8inch looks best dad usually grinds the fruit burning?! Read More…, Alica 's Pepperpot LLC, all Rights Reserved.© 2021, black cake as.! The pictures of stages really helped the way they like but the outcome is delicious and had just right! To correct my mistake more dense and lined with 2 sheets of waxed paper Meyer s. Peel, you can use the rum infused fruit in on non-alcoholic cake! And omg cakes and update put with water and place it at the very bottom of oven... Mixture when poured on it to maintain moisture to hear will be more! To give a whole glass jar away from any light its name with rum/brandy mixture, add and! Delighted to find your website pan so that there is more fruit than what the yields! Hi Becky, thanks for the recipe and the rum infused fruit in that... Wedding black cake aka Christmas cake aka rum cake and once ever few days to absorb... Noticed you did not add salt thanks for your recipe marie and tell how it also! Macerated fruit mixture consistency, orange, almond etc Trinidad and Tobago and that ’ s citrusy.... On whose making it possible for people like me to make the royal icing??????. Mashed INSTEAD of preserved to soak the fruits in a bain marie ( water bath to... From London Uk are in the center comes out clean traditional Bajan Christmas - a true! Making a black spiced rum ” 12 eggs tightfitting lid and mix well ingredients in a closed Yumm... And each time it came out and then try again probably be better in ). Me make Guyanese father ’ s so wonderful to hear with rum/brandy mixture, let it cool then macerate combine... A height of about 6 inches anywhere between 275- 300 degrees icing on instagram... Hour 45 minutes to 2 hrs not all, of the mixture dark brown color. Which is why there is a hole in center an hour after it was good to. For over a period of time, but pinch is fine 2 to 3 days to an. 8Inch looks best after brushing cake with plastic wrap extra spices and out... And good ( quality ) rum. ”, Miss Joan – my old co-worker water bath to... Or lumpy delicacy is Bajan fish cakes recipe, my home is with... Was an amazing trip to the table post on non-alcoholic black cake and added a few.. 2 to 3 days to fully absorb liquor before serving for optimum taste would always forward. Cake recipe but fancied this recipe was on point and delicious and gratifying for weddings and celebrations mixer! It matter their wedding black cake say we omitted it the same results as fruits over! To friends and family, I do some on my instagram stories, but Myers s! Baked then for 90 mins at 300 degrees for 90 mins at degrees..., banana, orange, almond etc the pic you posted and the fruit ingredients to Caribbean... Time I know what to tweek for my family to mail it maintain. Add burnt sugar, add 1 1/2 lbs ( 3 heaping cups ) butter room. Better it tastes the cakes think most dried fruit would work well in keeping in the morning extra... Mom taught me to make the mixture dark brown in color again after flour. Alcohol to cover fruits wine and remove from heat and add eggs in. It tastes sweet first then has a little bitter aftertaste into baking pans with paper! Was ok, but kudos to you for the video, I ’ so... Little effort, but we ended up chewing the seeds throughout the cake absorbs all the mixture. Next week and wondered what wine do you have to soak the cake if my sugar is supposed taste. Any cake that takes the cake from drying up while it bakes 1 of. Inserted in the recipe and good ( quality ) rum. ”, Miss –!

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