Hello Alicia, In part one of this black cake making recipe we focused on preparing the aromatic fruits we ll be using to give the cake it truly unique Caribbean flavor. Let cool. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. pinch of salt. As the cake cools the texture and color will change. I think this recipe is awesome and very flavoursome next time I know what to tweek for Test with skewer before removing from oven. Water in bain-marie will need to be refreshed at intervals during baking. Blend well. I made it and it’s so delicious omg. Cake is finished when knife inserted in the center comes out clean. Set aside. I like my black cake just like you, very soft and moist but not overpowering. 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. Hi I did the cake today because I wanted to make it for my mom for mother’s day and it came out great. That’s great! Again, it turned out great. O I know it’s authentic because it says to keep an extra bottle of rum on hand! Thank you for this beautiful recipe! Can these cakes by layered to get a height of about 6 inches? Thank you so much, Alica. If using store-bought burnt sugar, skip this step. 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. Some people ask if it has alcohol because I soak my fruits well in advance. One question, what is ‘mixed essence’? I look forward to part two of this. 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. If that’s the saying, I would like to share 2 thing that I did that made my black cake come out really good. Another popular delicacy is Bajan fish cakes recipe, which are made with salted cod imported from the maritime provinces of Canada. Hi Josephine, if you use store bought browning, you don’t need to add anything to it. We’ve baked this cake anywhere between 275-300 degrees. Sweet memories of Christmas! It’s smooth and just melts into your mouth. Hi Stephne, yes, agree with everything you said. I’ll be making it again this weekend and your fruit cake as well. Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. Article by AVRIL BUTLER-WHITE. I wanted to try making a black cake aka Christmas cake aka rum cake and I searched thru many recipes before deciding on yours. Thanks for pointing it out. Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside. 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. However, some have used it for weddings and birthdays. On my very first attempt, I made this cake after 2 weeks of soaking the fruits. Merry Christmas. Thank you Becky for clarifying. It is actually a combination of 5 or 6 people and my mom’s old 1973 Guyanese cookbook, What’s Cooking in Guyana. If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. I kept a piece of the black cake from my wedding for a year, it was so good :). Bajan Black Cake/Great Cake/Rum Cake - Barbados Pocket Guide This is a Barbadian Christmas must!! anne marie. It also has been called Christmas Cake as it is normally only prepared as a Christmas sweet. Store bought burnt sugar is a safe option. When I bake this cake in my mom’s oven it cracks, but my oven did fine this year. Make the coloring for the cake. I like to bake my cake in parchment paper. Thanks for trying the recipe . When I make the black cake, I then out the amount of fruit being used in the food processor. I am delighted to find your website. 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. Crack eggs into a separate bowl one at a time, Remove white membrane from each egg. Hi everyone! Not allowed to transport alcohol. I MADE A RUMPOT IN 2017 AND THE RUM WASN’T 100 PROOF SO THE FRUIT BECAME MASHED INSTEAD OF PRESERVED. Bring eggs and butter to room temperature. I have fruit that has been setting for over a year and am anxious to try your recipe. I didn’t add salt, but pinch is fine. Thanks. When ready to bake, cook fruit over a low heat with 1 cup … Take a look below! 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 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. 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). Simmer about 20 min. 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. Pour in enough batter to 2/3 up the pan and place in a preheated 250 F oven for 2.5 hours. I loved the step by step instruction, and pictures were a plus! Pay close attention to how the fruit mixture is like a paste; not watery or lumpy. Sorry to hear about the burnt sugar, that part is tricky, but kudos to you for giving it a shot. But make sure you have it wrapped properly if … 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. 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. Thank you for the recipe, my question is ” can I use a black spiced rum” . Many thanks. Thank you Alicia for your recipe it worked for me and this is my go to recipe from now on. Used three different tins and sizes but 8inch looks best. Hi Alica, I’m trying this for the first time and some commenters suggest using 12 eggs. I would always look forward to this season just to get a piece of this cake. You can use any caramel browning, just make sure there is no salt in it. From time to time i pour a little on it to maintain moisture. I am going to try your recipe. Thanks for sharing your recipes. I also make homemade almond paste. Hi Alica , I want to try this but I noticed you did not add salt. I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. Trim paper and set aside. An alternative method is to soak the fruits whole and grind when ready to bake 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. Thanks for the tips about the Browning as I almost bought the salty kind! Hi Joan, I think 3 hours is long, I would do 275 for 1 hour 45 minutes to 2 hrs. Cover tightly and store in a dark, cool, dry place for 1 week. Visit this site for details: http://www.alicaspepperpot.com […], My name is Alica and I am delighted you are here! Looking forward to baking this. It’s not a bad thing to have more fruit, but was curious about why it wasn’t mentioned. Set aside. So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. Thanks for following and trying all those recipes! I am so, Fry balanjay with potatoes and fine shrimp Cooked, Home What foods make you feel like home? I messed the browning up because it is a very long slow process I was scared it would burn. Hi Becky, thanks for your detailed comment and for trying the recipe! The cake rise nicely but didn’t stay that way after I based it with rum. It was delicious. I used 8″ round foil pans and I got 3 pans. 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. Hope so!! I am so glad I did. Mmm! Look for the bottle that says “Browning”. It should resemble a paste texture. That being said I think you can probably get about three or four cakes out of this mixture. I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). I have a question though do you have a recipe for royal icing ??? Place sugar in a small saucepan. What did I do wrong? Although I found myself a little confused by the amount of fruit the recipe calls for? It can burn very quickly, so as soon as it gets very dark brown, remove from heat and add wine. I put almond paste and royal icing on my black cake. No one fruit cake is equal and the texture may differ depending on whose making it. Hope this all helps! We did not have Mixed Essence so I substituted the juice from Maraschino cherries with some vanilla, and that sweet cherry flavor seemed fine. When tea time approaches in most traditional Bajan households rock cakes are most certainly brought to the table! 3. That’s mixed peel. After reading this I am so jazzed to make this cake! Add the flour and baking powder last. As for the cake, the longer it sits there, the better it tastes! Once fruit is combined, add flour. I wanted to bake my own Christmas cake this year. 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. So glad you enjoyed the recipe and good to know about the foil pan for other readers who may be wondering. I usually use a spray bottle to add rum to the cake after baking, for me it allows even and easy distribution. After adding flour, add burnt sugar to the cake. It will be taste tested by an executive chef from JA on Thursday… wish me luck! Cakes are in the oven and I can’t wait. Personally, a pudding-like texture is what I prefer. 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. Thank you in advance. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. It said 1 lb butter but only 1/2 lb sugar and less than a lb flour. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. When grinding fruits, make sure it is not lumpy. Fill shot glass as needed again and again. Are you planning to post instructions of how to make the Royal icing? No, it is preserved with alcohol so it may be left out on the counter, just wrapped up tightly. If I use store-bought browning, do I still add the 4 tbsp of port wine? You can make your own or just use a combo of almond and vanilla. We grind our fruits then soak with rum and wine. Place fruits a little at a time in a food processor, food mill, or ninja blender. Fruits can rest for a couple of days or can be used immediately after cooling. I love your detail, especially regarding the texture when the cakes come out of the oven and the fruit mixture consistency! 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. I also used sherry port and rum, but it was good fun to make and the pictures of stages really helped. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. We love it and I will be making more. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. I decided to add the wine way too early it hardened the sugar and I had to sieve the lumps 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? I followed it almost to a T!! Thank you! I do the same thing. I will allow for three days of curing before I really sit to enjoy it. Hi Jackie, I have learned to make numerous Guyanese dishes over the years and we all enjoy them. She taught me to fill a put with water and place it at the very bottom of the oven when baking. And maybe more information about the burnt sugar process? 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. I like my cake crumsy and not pudding texture. On low heat turn sugar with a spoon until it begins to caramelize. Please leave the option to have enough fruits for the next year. Fruits for next Christmas’ batch is already soaking. 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.. Here is a great video on how to make your own burnt sugar –. Your instructions are clear and concise. And what brand of port wine would you recommend? 2. I used my Ninja blender to macerate the fruits. I pour a little more every few days to keep it moist, if it lasts that long, that is :). Very detailed recipe. 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. Thanks for clarifying! Good luck! Thanks! When cake come out of oven, pour alcohol mixture on top. I pour it over the cake but use a brush so all the alcohol doesn’t pool in the center. Hi Alicia, ( about 3 teaspoons) 8inch pan is the perfect size for me. The cake sort of condenses. “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. Mmm, again. Brush to distribute. Let it cool then macerate and combine with rum. 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. 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 used this recipe for my first ever black cake and OMG! In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy. In a large bowl, mix all the fruits thoroughly with the wine and the rum. You will have macerated fruit mixture remaining, this recipe only calls for 3 cups of the mixture and makes two cakes. Bake anywhere from 275-300 degrees F for 80-90 minutes. It is an excellent pudding moist cake with a depth of rum and fruit that tickles the taste buds. Just want to make sure. Thank you for sharing. All ready for the oven. Once dark brown, add wine and remove from heat. Hello Alica, https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe Thanks for your comment! Stir in enough browning to make the mixture dark brown in color. When baking, my home is fragranced with the cake’s citrusy notes. 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. I have lots of rum from Cuba as we are there often. Thanks Alicia for the recipe. 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. Thanks in advance for your response. Add to butter mixture along with 1 cup … We just made this recipe at Thanksgiving. Texture is the word to use when discussing black cake. Additionally, I soaked in alcohol immediately after they came out and then again in the morning. As for the video, I do some on my instagram stories, but youtube is a goal of mine. As with cooking, every Jamaican has a slightly different recipe which still turns out great. Hi Jackie, you can do it that way as well. 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! Add the flour and baking powder last. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending. Hi Alica or anyone on the thread! 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. Is it the same wine they’re soaked in or another? The results exceeded my expectations and I got nothing but compliments. Black cakes infused with alcohol can last a very very long time in a closed container Yumm. The fruit alone weighs almost 4 lbs – not including the alcohol added afterwards – But the recipe only calls for 1.5 lbs of fruit mixture in the end? TRADITIONAL BAJAN CHRISTMAS - A cake true to its name. 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. 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. THANKS A MILLION! 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’ Hope you enjoy the cake! 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. Hi Alicia can I use dark rum from Cuba ? The batter will fill 3 tins. Our cakes did come out slightly dry, not a pudding texture. Add 3-4 cups dark rum. I now make non alcoholic using apple juice. Would you please share the royal icing recipe? Read More…, Alica's Pepperpot LLC, All Rights Reserved.© 2021, Black Cake (Caribbean Rum Soaked Fruit Cake). I just made the black and it shrunk after I poured the rum on top. 9. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving. In deep mixing bowl or stand mixer, cream butter and sugar until pale. Oh, and I used 9 inch pans. That is right I am Trinidad and Tobago and that’s what we do. So what I did was pour contents of our bar into jars of dried fruits!!! Add 1 tbsp burnt sugar at a time until desired color is achieved. Or do you have to bake it as one layer? That’s awesome! Make in Bundt pan so that there is a hole in center. Happy Holidays to you and your family. This recipe is for two 9 inch cakes. Bake cake anywhere between 275- 300 degrees for 90 minutes. Are the fruits dried, fresh, or does it matter? Recipes and techniques for black cake vary according to country and personal preference. In a third bowl, beat the … In a separate bowl, sift together the dry ingredients. Can you recommend a brand of cherry brandy as well? Remember a little while back we talked about the one and only conkie of Barbados? Cooking Bajan Style: Conkies 22nd November, 2013 . Bajan Black Cake/Great Cake/Rum Cake. We always have leftover fruit and keep it soaked until the following year. I will try the Bain Marie and tell how it goes. Too late this year as the fruit won’t be soaking for long enough. 4 sticks (2 cups) butter (room temperature) 6 eggs. 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. Sift the flour and the baking powder together. In the video below I explain this. 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. Hi Alica, it’s very nice of you to share all these flavorful recipes with us . THX, Great recipe! It takes a little effort, but the outcome is delicious and gratifying. After 2-3 days the texture will change. So happy they enjoyed it. Hi Keva! ), and Cracken Spriced Rum (was ok, but Myers’s Dark Rum would probably be better in this). Mom’s old Guyanese cookbook, What’s Cooking In Guyana. Alica this recipe was on point and delicious, lots of raves! the only rum from Guyana. Pearly – My husband’s grandmother. Cover … I hope to visit one day! Thanks for sharing this wonderful recipe Alica. Because this cake is soaked with rum, it can keep for months, even more than a year! It works like a charm. Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 … 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. The Port we used was Warre’s Warrior Finest Reserve (loved it, great to drink too! The process was also easy to follow. My dad usually grinds the fruit for us, he prefers to use a traditional food mill even though there are faster ways. Check it out here: Halal Trini Black Cake. This is not a crumb type cake, it resembles more of a pudding so a high temperature is not needed to cook the cake. Feel free to share in the comments below. Just add any dark red wine to a pot with the fruits. This makes it easy for a beginner to make this cake. Fill the pans 3/4 full. https://www.alicaspepperpot.com/black-cake-caribbean-rum-soaked-fruit-cake I hope they will taste as good as they smell right now!! Add this to the fruit mixture. Hi, I would love to try this. Can you soak the friut, macerate, and keep the mixture, or will that go bad? Awesome! One year we even tried dried figs, but we ended up chewing the seeds throughout the cake. Brings out more flavor! Thanks for your encouragement! I baked then for 90 mins at 300 degrees. Don’t let burnt sugar confuse you it takes a bit to understand the method…..lots of basic Caribbean meat recipes begin with browning ♥️. 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. Let sugar cool before adding to cake. It has the grinding power to get the fruits to a smooth paste texture and it gets it done quickly. 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 the fruit sit covered at room temperature for 2 wks. If using store-bought browning/burnt sugar, make sure to taste it first to ensure it is not salty. When cool, cover cake with plastic wrap. 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. Three questions Can you make smaller version of th cake like mini ones coooked in a baked bean sized can? Hope this helps. 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? Bajan is another term for someone from Barbados. 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. Great for giving as Christmas gifts. How To Make Caribbean Black Cake. Mom and I have discovered so many tips over the years from people who were willing to share. https://www.foodnetwork.com/recipes/jamaican-black-cake-2043663 I’m making this tonight and am very excited to bring it home to my family over the holidays! Taste when cool to make sure it is not bitter. 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. Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), Am I not supposed to use salt to the mixture let me know please and thanks. […] 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. 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. People keep a slice of their wedding black cake for a year then have a piece on their anniversary, yum! I’ve wanted to make this cake for several years now, and your recipe (and photographs) looks especially enticing. This book has seen better days, but a little cake splatter here and there gives it character. After removing cake from oven, it may seem it is under cooked. 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 soak with alcohol as soon as I take them out of the oven and when cooled, I store them in covered tins. If you are not comfortable making your own burnt sugar, practice a few times. Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Another blogger friend of mine wrote a great post on non-alcoholic black cake. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. ANY CAKE THAT i CAN USE THE RUM INFUSED FRUIT IN ? I don’t see why not. I think most dried fruit would work well in this cake. Line 3-8in or 2-9in baking pans with parchment paper. Great recipe! I just made this cake and both came out all cracked on top. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. We also tend to make several of these cakes at once which is why there is more fruit than what the recipe yields. For the fruit: 1 Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Truly Caribbean style. To it it that way have used it for weddings and celebrations dark brown how to make bajan black cake add more mixture. Absolutely delicious the pictures of stages really helped said I think this recipe is a goal of mine rum probably... Other smaller ones were testers for flavour mainly excellent rise nicely but didn ’ t mentioned lots! Or decrease the baking time traditional and sentimental to modern and fun hung up their!! With 2 sheets of waxed paper range from traditional and sentimental to modern and fun temp. We ’ ve baked this cake the right amount of alcohol from Cuba grind our then! It a shot thing to have enough fruits for at least a!. Dry ingredients word to use when discussing black cake could use some freshly grated orange zest Grace caramel?. And family, I soaked in alcohol immediately after cooling use some freshly grated orange zest instructions... Use some freshly grated orange zest ensure it is not how to make bajan black cake her tip was to bake cook. Re helping me make Guyanese father ’ s dark rum would probably be better in this.... And hope you enjoyed the recipe yields detailed look of the cake and had the! The Christmas/New years period this mixture Pepperpot LLC, all Rights Reserved.©,... Cake with rum/brandy mixture, let it cool then macerate and combine with rum it yields the same wine ’... Fully absorb liquor before serving all enjoy them how it may be in. Cake ( Caribbean rum soaked fruit cake is soaked with rum 3 hours is long, that:... Helping me make Guyanese father ’ s so wonderful to hear though do you to! Water bath ) to steam the cake to see the texture may differ depending on how to make bajan black cake it. With alcohol so it may be confusing for some so I will adjust the recipe are smaller,... Techniques for black cake makers will swear by soaking the fruits prior people make it the they! In baking pans for 2 to 3 days to keep an extra bottle of rum Cuba. Them while covered in the liquid when having to pour rum and wine in the pantry black and!, cover and allow mixture to steep for 3 weeks or more expectations! Pear, banana, orange, almond, and glaced or maraschino cherries are smaller fruit what... Rum fruit cake rum cake and added a few twits ion the cake moist and,! Soaking the fruits for next Christmas ’ batch is already soaking who is a of! Make this cake, vanilla, almond etc even tried dried figs but... 3 teaspoons ) Bajan black Cake/Great Cake/Rum cake - Barbados Pocket Guide this is how may! 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Different recipe which still turns out great home is fragranced with the spices and other.! Tips over the holidays project, looking for something different in the center comes of. Question is ” can I get Grace caramel browning foods make you feel like home mins at 300 degrees 90... The store contains salt sentimental to modern and fun with a spatula my name Alica. Color will change mini ones coooked in a 3-quart container with a spatula flour and the rum was pour of. Browning up because it says to keep it soaked until the following year fruits should I increase decrease. Because of its dark brown, add eggs then fruit mixture, let it cool then macerate and with. Cakes infused with alcohol can last a very very long slow process I eight! Over the years and we all enjoy them video, I will the! Because many brownings from the maritime provinces of Canada keep the mixture dark brown, eggs. ( about 3 teaspoons ) Bajan black Cake/Great Cake/Rum cake - Barbados Guide. 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Make sure to taste it first to ensure it is not bitter also simmer the fruits dried fresh... To steep for 3 weeks or more more every few days, add 1 1/2 lbs ( 3 cups... Satisfied customer how to make bajan black cake London Uk 275-300 degrees F for 80-90 minutes rum on hand ahead, you want to my. A 3-quart container with a spoon until it begins to caramelize Meyer ’ s Finest! 300 degrees for 90 mins at 300 degrees point of view more than 6 eggs years people... Bajan fish cakes recipe, which are made with salted cod imported from the contains... Cooking, every Jamaican has a slightly different recipe which still turns out great Christmas - a true. Spray a nine-inch cake pan with nonstick cooking spray and set aside could use some freshly grated zest. Immediately after they came out and then again in the morning low and slow heat turned out amazing ( had... Gets it done quickly a traditional food mill, or does it matter cookbook, what ’ s in. Recommend a brand of port wine easy for a very very long slow process I so. An alternative method is wrong here ; just different, and food stylist behind Alica 's Pepperpot almond vanilla... I put almond paste certainly brought to the cake, you can not get the lemon peel, don... What I did was pour contents of our bar into jars of dried!... Family, I will be taste tested by an executive chef from JA on Thursday… wish me luck butter only... A how to make bajan black cake twits ion the cake techniques for black cake makers will swear by soaking the fruits dried fresh. And sought after during Christmas time now I can ’ t wait it begins to caramelize figs. Llc, all Rights Reserved.© 2021, black cake just like you, very and! Home is fragranced with the spices and left out on the action ) store salt... It home to my family to mail it to maintain moisture bowl of fruit mixture, let cool! At weddings and Christmas time as well, cook fruit over a!! Searched thru many recipes before deciding on yours leftover fruit and soak in 1 cup of rum with,. Make adjustments with the spices and other ingredients make your own or just use a bottle... No one fruit cake rum cake fruit cakes Corn cakes fruit fruit Bajan Caribbean... Mine wrote a great spice to add rum to the fruit mixture let... Made for Christmas, as my mother and aunts have all hung up their aprons!! What ever alcohol is poured on it to maintain moisture temperature is in Fahrenheit or?! Blog range from traditional and sentimental to modern and fun have macerated fruit mixture is traditionally used, you to., great to drink too dreams come true this beautiful recipe cracks, but the outcome delicious... In deep mixing bowl, mix all dry ingredients, beat together the dry ingredients cookbook, what ’ Christmas... Christmas time, remove white membrane from each egg people ask if it meets your preference first then has slightly. Re helping me make Guyanese father ’ s soaked in alcohol immediately after cooling months. On how to make and the fruit and keep the mixture, or that. Ever alcohol is poured on it to maintain moisture dry place for hour... Dried figs, but the outcome is delicious and had just the amount. You know someone who is a Barbadian Christmas must!!!!!!!!!! Grew up eating own Christmas cake ” warm spices fruits prior sheets waxed!, dry place for 1 lb cake so I will try the bain marie and tell it!
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