Thank you. After adding flour, add burnt sugar to the cake. The process was also easy to follow. Trinidad Black Cake Recipe (Christmas Cake) Post author By Food Editor; Post date November 28, 2019; 1 Comment on Trinidad Black Cake Recipe (Christmas Cake) Jump to Recipe Print Recipe. Also the browning … can I get Grace caramel browning ? You will use up most, not all, of the port wine when macerating/soaking the fruit. It’s a dense cake that’s made of dried fruits, nuts and rum. 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. Cover top with about 3/4 cup … I made my first black cake ever using this recipe this past Christmas. 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. The cake sort of condenses. It’s smooth and just melts into your mouth. Prep Time 10 minutes. Add flour mixture a little at a time- fold in with a spatula. 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? I think this recipe is awesome and very flavoursome next time I know what to tweek for I have learned to make numerous Guyanese dishes over the years and we all enjoy them. I like to bake my cake in parchment paper. Too late this year as the fruit won’t be soaking for long enough. When I was looking at traditional Black Cake recipes there were similar similarities in the recipes, but some had considerable differences. Is the recipe for 1 lb cake or 1/2 lb? Guyanese Black Cake is a rich, dense and moist cake. One note: there is a huge amount of batter, I have a special extra large bowl to mix in. Thanks for your comment! 2 People talking Join In Now Join the conversation! That's not a recipe for Caribbean Black Cake. Based on the traditional recipe for a Caribbean black cake, Emily’s creation artfully combines her love of baking with her extravagant nature. Just make sure to adjust the baking time. Thank you for this beautiful recipe! A Jamaican Christmas isn't complete without our fruit cake. Mom and I have discovered so many tips over the years from people who were willing to share. Hello Alica, I don't like the preserved "fruitcake" fruits, so use real dried fruits. In a separate bowl, mix all dry ingredients. I have kept the recipe for future use. I make mine the same way too. This is very similar to a family recipe that my late mother (passed away in January) and her sisters used to bake every Christmas. Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper. YUM! Hope so!! A few were very (very) wet and others were similar to traditional cakes. Black Cake is a staple at Christmas in Guyana and many countries in the Caribbean. I don’t see why not. Hi Chara, it’s Fahrenheit, I will update the instructions. Pumpkins aren't just for pies or Halloween decorations. Set aside. It tastes sweet first then has a little bitter aftertaste. Her tip was to bake the cake at least 3-5 days before serving for optimum taste. Combine the remaining dry products (flour, salt and ground almonds) in another bowl. I used 8″ round foil pans and I got 3 pans. 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 use a ninja blender. I used my Ninja blender to macerate the fruits. Fruit mixture should not be too watery. Place first cake layer on a cake stand and brush with 1/4 of the syrup. When made, how long does the cake keep for? 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. Combine reserved juice, cherries, 1 cup sugar and cornstarch … 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). We just made this recipe at Thanksgiving. I decided to add the wine way too early it hardened the sugar and I had to sieve the lumps So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. the only rum from Guyana. Copyright © 1995-2021 . Hi Joan, I think 3 hours is long, I would do 275 for 1 hour 45 minutes to 2 hrs. In a heavy skillet combine half of the brown sugar and water. It is traditionally made at Christmas and for weddings. I used this recipe for my first ever black cake and OMG! I’m making this tonight and am very excited to bring it home to my family over the holidays! It is wonderful. Add 3-4 cups dark rum. I’ve been searching for a black fruit cake recipe for ages, all the black ladies in church can do it but measure nothing! In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, … 1 . Set aside. My mom taught me when I was eight years old and I helped her when she make Wedding Cakes etc. For that method you don’t have to soak the fruits prior. I went for a full hour, changing the positioning of the loaves on the racks half way through, and ended up with about 4 our to 15 that were burned on the top. As the cake cools the texture and color will change. If I use store-bought browning, do I still add the 4 tbsp of port wine? Make sure plastic wrap touches cake. Make cake: Preheat oven to 350º and spray 9”-x-13” baking pan with cooking spray. baking powder 1/2 tsp. Add caramel to achieve desired color and stir in rum. I usually use a spray bottle to add rum to the cake after baking, for me it allows even and easy distribution. Printer-friendly version. I tried this recipe and I have to say the it is GREAT!!! Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. It came out great. Wash and dry all fruits. Don’t let burnt sugar confuse you it takes a bit to understand the method…..lots of basic Caribbean meat recipes begin with browning ♥️. Thanks Alicia for the recipe. 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. Hope this helps! That sounds like it was an amazing trip to the Ed Dorado distillery. The other cake is perfect the way it is. Pearly – My husband’s grandmother. Let the syrup cool; reserve. Add flour to wet ingredients, mix until smooth. Marlene – the Bajan woman who made the black cake for my wedding 5 years ago, also my aunty Mala’s long-time friend. Feel free to share in the comments below. Not enough baking powder. I use El Dorado rum! This book has seen better days, but a little cake splatter here and there gives it character. 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. Growing up, I remember having black cake at weddings and Christmas time. Some people bake this in a bain marie (water bath) to steam the cake. baking soda 1 tsp. Well, all I can say is more for me and my fellow fruitcake lovers!!! How do I prevent that? Thank you! In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time, beating well after each addition. Bake cake anywhere between 275- 300 degrees for 90 minutes. 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!. Hi Alicia, Roll out and fit the remaining almond paste onto the remaining cake in the same manner. No fruit cake is baked at that temperature. Thanks for your encouragement! ANY CAKE THAT i CAN USE THE RUM INFUSED FRUIT IN ? Thank you. I loved the step by step instruction, and pictures were a plus! It is so perfectly balanced, and not too sweet. Then I flipped them while covered in the fridge ( I need gravity to get in on the action). All Rights Reserved. Worth the effort. Thank you for this detailed recipe. And what brand of port wine would you recommend? Hi I store my fruits in a large glass jar away from any light. I am an American who has been married to a Guyanese man for the past 45 years. Hi, I would love to try this. Texture is the word to use when discussing black cake. Truly Caribbean style. Thanks. We also tend to make several of these cakes at once which is why there is more fruit than what the recipe yields. I was telling some friends about the family cake recipe and one of them found this via Google. It works very well in keeping in the liquid when having to pour rum over the cake. Hi Alicia, I will continue to use this recipe in the future. Great tips too. One question, what is ‘mixed essence’? Add a Recipe User Settings Log Out. Lots of compliments and friends asking for more! Drain cherries, reserving 1/2 cup juice. READY IN: 2hrs 20mins. 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. This delicious cake recipe is completely made from scratch and perfect for special occasions! No, it is preserved with alcohol so it may be left out on the counter, just wrapped up tightly. 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. Also, the recipe made two 10" and one 8" cake using springform pans.Next year, I may use several 8" or smaller pans so I can freeze or give away whole cakes. Other smaller ones were testers for flavour mainly excellent. This makes it easy for a beginner to make this cake. I like my cake crumsy and not pudding texture. Visit this site for details: http://www.alicaspepperpot.com […], My name is Alica and I am delighted you are here! 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. 6. Cakes are in the oven and I can’t wait. Let us know how it turns out! Just wondering, if I bake in smaller Danish tins (e.g. 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. Beat in zests, vanilla, almond, and mixed essence. She and her siblings have said that the recipe is derived from Jamaican black cake. This recipe makes a very moist, delicious cake. Again, it turned out great. Mix together in a large bowl. I love your detail, especially regarding the texture when the cakes come out of the oven and the fruit mixture consistency! It yields the same results as fruits soaking over a period of time. Fruits for next Christmas’ batch is already soaking. I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. It is easy to burn the sugar to the point where it is bitter. No. “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. I wanted to bake my own Christmas cake this year. Slices of black cake are great on gift plates alongside holiday cookies. Add in the eggs, one at a time. We did not have Mixed Essence so I substituted the juice from Maraschino cherries with some vanilla, and that sweet cherry flavor seemed fine. 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. I think most dried fruit would work well in this cake. This is an easy black forest cake recipe made with 4 layers of moist chocolate cake soaked in cherry syrup, cherries, and whipped cream. If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. 6″ or 7″ tins) should I increase or decrease the baking time? https://www.foodnetwork.com/.../2019/10/how-to-make-a-black-cocoa-cake The original recipe calls for a layer of rolled almond paste and royal icing, which was the fate of one of the cakes. Will be trying your recipe this xmas. I was so happy to find this recipe on line. Great cake. Some people ask if it has alcohol because I soak my fruits well in advance. The ingredients were ok but the quantities for some are not accurate and the preparation is far from accurate. Thank you Becky for clarifying. Recipe For Jamaican Black Cake Ingredients. 1 hour. I will change the yield in the recipe as it will make 3-4 cakes. Simmer about 20 min. https://sugargeekshow.com/recipe/black-velvet-chocolate-cake I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. I would really appreciate it if you could reply soon because I am making it tomorrow. HI There, I”ve been looking for this cake recipe for years and have only just found out it’s called black cake. Enough wine to barely cover them. Hope this all helps! Thanks. Due to the fragile nature of this dessert, shipping nationwide has never been a viable option—despite the frequent requests! This black velvet cake recipe is a total show stopper! On my very first attempt, I made this cake after 2 weeks of soaking the fruits. I’ve always wanted to make my own and now I can. As for the video, I do some on my instagram stories, but youtube is a goal of mine. Thank you Alicia another satisfied customer from London Uk. Are the fruits dried, fresh, or does it matter? That’s great! Please leave the option to have enough fruits for the next year. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. The Black Cake Recipe: 4.8 from 6 reviews. 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. Whenever we baked it during Christmas time, we never iced. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. It makes a pretty presentation being baked in a Bundt pan topped with a lime glaze. I made it several times, with RAVE reviews! Cook time. Thank you so very much for sharing Alica! Soak the fruit for at least a couple days. 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 hope they will taste as good as they smell right now!! 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. Thanks for clarifying! In doing so the cake absorbs the wine and the flavor of what ever alcohol is poured on it is very delicious. You’re helping me make Guyanese father’s Christmas dreams come true . Hi Faith, you can reduce the temp to 275 degrees. Brush to distribute. 38 Reviews 3.9 out of 5 stars. Can you recommend a brand of cherry brandy as well? I now make non alcoholic using apple juice. I am sharing the story because I find it fascinating how different cultural and food traditions meld, evolve, and get passed down through generations. An alternative method is to soak the fruits whole and grind when ready to bake the cake. This helps to seal in the moisture. When sugar is almost black, stir in 1/4 cup boiling water. Story to share: we lived overseas for several years. Simple and easy. And it’s … However, make sure you get “burnt sugar” because many brownings from the store contains salt. Sweet memories of Christmas! Make the coloring for the cake. It should resemble a paste texture. That being said I think you can probably get about three or four cakes out of this mixture. It has the grinding power to get the fruits to a smooth paste texture and it gets it done quickly. Wanting to make it for myself, I found ths recipe to try. I just cut the cake to see the texture and do a little taste test. Hi Becky, thanks for your detailed comment and for trying the recipe! Repeat process until fruits have been macerated. Then when cool you can mash or put into a food processor. Mmm, again. I am glad someone thought to put it online, as it does not show up at the Gourmet website. Just want to make sure. It was interesting to see how they all differed – some used red wine, others rum. Can these cakes by layered to get a height of about 6 inches? 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 want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. If you know someone who is a master at making this cake, you better hope they are kind enough to share their tips.

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