Whenever I’m using her oven I have to reduce the temperature slightly because my baked goods seem to brown up faster than I’d like. If using store-bought burnt sugar, skip this step. Line 3-8in or 2-9in baking pans with parchment paper. One question, what is ‘mixed essence’? I tried this 4 times and each time it came out that way. Hope this helps! Let cool completely. 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. She taught me to fill a put with water and place it at the very bottom of the oven when baking. I have lots of rum from Cuba as we are there often. Usually make a traditional uk Christmas cake. I followed it almost to a T!! This helps to seal in the moisture. I would like to bake it again on the weekend and want to correct my mistake. Hi Stephne, yes, agree with everything you said. Im a Trinidadian and when I make black cake i do not brush it with cherry brandy as soon as it comes out of the oven i pour cherry brandy on the steaming hot cake. Used three different tins and sizes but 8inch looks best. anne marie. I have done this with my normal Christmas cake recipe but fancied this recipe for a change. I don’t see why not. I am so glad I did. Mmm! Once dark brown, add wine and remove from heat. However, based on your comment I can see how it may be confusing for some so I will adjust the recipe accordingly. If too bitter, it will ruin the taste of the cake! Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. Awesome! Do not be alarmed as this is how it is supposed to be. Add the flour and baking powder last. Bake anywhere from 275-300 degrees F for 80-90 minutes. Thank you! Preparation. All ready for the oven. OMG the texture is the same as the pic you posted and the taste is absolutely delicious! 9. Thank you for sharing all your Guyanese recipes, so far i have tried Chicken patties, Cheese straws, Pine tarts, Chowmien and Bread. I used my Ninja blender to macerate the fruits. I think this recipe is awesome and very flavoursome next time I know what to tweek for It was delicious. Adding more wine or rum periodically. 1lb fruit mixture is traditionally used, you can try this recipe with these changes to see if it meets your preference. Stir in enough browning to make the mixture dark brown in color. !, So glad you enjoyed the recipe and good to know about the foil pan for other readers who may be wondering. I think most dried fruit would work well in this cake. Add to butter mixture along with 1 cup … That being said I think you can probably get about three or four cakes out of this mixture. Enough wine to barely cover them. Wash and dry all fruits. Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. I also use any left over wine I have. Total Carbohydrate This delicacy in Barbados is mostly seen around the Christmas season. Check it out here: Halal Trini Black Cake. Other smaller ones were testers for flavour mainly excellent. Beat in zests, vanilla, almond, and mixed essence. Thank you Becky for clarifying. We’ve baked this cake anywhere between 275-300 degrees. I just took mine out of the oven and poured the rum/brandy over them. Eggs and butter must be room temperature to help with even mixing. Again, it turned out great. So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. Just wondering, if I bake in smaller Danish tins (e.g. But I am not sure how May fruits should I soak since I want to bake 3 to 4 cakes? THX, Great recipe! Thanks for sharing your recipes. Is it like making caramel? Don’t let burnt sugar confuse you it takes a bit to understand the method…..lots of basic Caribbean meat recipes begin with browning ♥️. Look for the bottle that says “Browning”. I also make homemade almond paste. We did not have Mixed Essence so I substituted the juice from Maraschino cherries with some vanilla, and that sweet cherry flavor seemed fine. Hi Sandy, that’s so wonderful to hear! Our cakes did come out slightly dry, not a pudding texture. I’ve wanted to make this cake for several years now, and your recipe (and photographs) looks especially enticing. 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. After creaming the butter and sugar, add eggs then fruit mixture. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy. If you know someone who is a master at making this cake, you better hope they are kind enough to share their tips. I will taste them I’m about three days and then try again. 6″ or 7″ tins) should I increase or decrease the baking time? 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. Whenever we baked it during Christmas time, we never iced. 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). My mom taught me when I was eight years old and I helped her when she make Wedding Cakes etc. 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. Stir and let mixture soak at minimum one week or even one year+. Hi Becky, thanks for your detailed comment and for trying the recipe! We just made this recipe at Thanksgiving. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. And thank you very much for all your hard in making it possible for people like me to make traditional dishes. After adding flour, add burnt sugar to the cake. I use Wray & Nephew this year for one of my black cakes and it was great! Never forgotten! Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ lb sugar. Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? Leave plastic wrap on cake and once ever few days, add more rum/brandy mixture. My husband and I took on this recipe as a creative baking project, looking for something different in the fruitcake genre. Mom’s old Guyanese cookbook, What’s Cooking In Guyana. Water in bain-marie will need to be refreshed at intervals during baking. Now, if I can get my hands on all the ingredients, I can look forward to cutting into a genuine black cake for Christmas – whether it comes out right or not, I’m sure it’ll be delicious! I am Jamaican and I use molasses to give the cake its dark colour. You can use any dark rum, white rum is a good options too. 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 have fruit that has been setting for over a year and am anxious to try your recipe. Sweet memories of Christmas! Because this cake is soaked with rum, it can keep for months, even more than a year! Make in Bundt pan so that there is a hole in center. the only rum from Guyana. Fruits for next Christmas’ batch is already soaking. Hello! This keeps the cake from drying up while it bakes. Marlene – the Bajan woman who made the black cake for my wedding 5 years ago, also my aunty Mala’s long-time friend. This is my first time making black cake for Christmas, as my mother and aunts have all hung up their aprons!! ANY CAKE THAT i CAN USE THE RUM INFUSED FRUIT IN ? Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Did it! Oh, and I used 9 inch pans. The batter will lighten in color again after adding flour. As for the cake, the longer it sits there, the better it tastes! 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 made it and it’s so delicious omg. Thank you. When made, how long does the cake keep for? I look forward to part two of this. The cake sort of condenses. Please help! Some people ask if it has alcohol because I soak my fruits well in advance. It came out great. It smells like Christmas is in the air. When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. Add 3-4 cups dark rum. Add eggs a little at a time. 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. 1 Tbsp vanilla extract. Just add any dark red wine to a pot with the fruits. I hope to visit one day! Mixed essence is mixture of different extracts, like pear, banana, orange, almond etc. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving. Hi there, Thanks for the tips about the Browning as I almost bought the salty kind! 8inch pan is the perfect size for me. Bajan Black Cake/Great Cake/Rum Cake. Thanks for following and trying all those recipes! I messed the browning up because it is a very long slow process I was scared it would burn. What did I do wrong? I pour it over the cake but use a brush so all the alcohol doesn’t pool in the center. It turned out amazing (I had to taste it). Cover tightly and store in a dark, cool, dry place for 1 week. Can these cakes by layered to get a height of about 6 inches? Great tips too. When I make the black cake, I then out the amount of fruit being used in the food processor. 3. I try to make something new every weekend for my kids, my sister and cousin try to teach me how to bake sponge cake and was successful then I follow your recipe steps and now, I’m Pro at baking my own sponge cake. I put almond paste and royal icing on my black cake. And what brand of port wine would you recommend? ( about 3 teaspoons) Chris. I loved the step by step instruction, and pictures were a plus! Thank you for this detailed recipe. This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations. Needless to say we omitted it the following year. It yields the same results as fruits soaking over a period of time. TRADITIONAL BAJAN CHRISTMAS - A cake true to its name. Please leave the option to have enough fruits for the next year. As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb. Hi Jackie, you can do it that way as well. my own edification. Would you please share the royal icing recipe? Hi, I would love to try this. 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. Thank you for this beautiful recipe! Another popular delicacy is Bajan fish cakes recipe, which are made with salted cod imported from the maritime provinces of Canada. Not allowed to transport alcohol. Pour in enough batter to 2/3 up the pan and place in a preheated 250 F oven for 2.5 hours. Too late this year as the fruit won’t be soaking for long enough. I had the same issue with the burnt sugar hardening after adding the port, but found if I left on low heat and kept stirring, the seized sugar eventually went back into solution and I ended up with a very nice end product. “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. THANKS A MILLION! Hi, you want to simmer the fruits on the stovetop? If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. 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. I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. Great for giving as Christmas gifts. 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? Thanks for clarifying! Place sugar in a small saucepan. I have a question though do you have a recipe for royal icing ??? Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. 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. Hope that helps! Thank you Alicia another satisfied customer from London Uk. 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. Thank you Alicia for your recipe it worked for me and this is my go to recipe from now on. After reading this I am so jazzed to make this cake! Rum Fruit Cake Rum Cake Fruit Cakes Corn Cakes Fruit Fruit Bajan Recipe Caribbean Black Cake Recipe Barbados Plate. I imagine that this will make the cake much more dense. Then when cool you can mash or put into a food processor. If using store-bought browning/burnt sugar, make sure to taste it first to ensure it is not salty. 4 sticks (2 cups) butter (room temperature) 6 eggs. This step can be very tricky. 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. 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. If that’s the saying, I would like to share 2 thing that I did that made my black cake come out really good. Take a look below! Mom and I have discovered so many tips over the years from people who were willing to share. Thanks for your encouragement! Tonka bean seeds are also a great spice to add. 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. Trim paper and set aside. The recipes on this blog range from traditional and sentimental to modern and fun. Hi Josephine, if you use store bought browning, you don’t need to add anything to it. People keep a slice of their wedding black cake for a year then have a piece on their anniversary, yum! 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. Thanks. Thank you so very much for sharing Alica! An alternative method is to soak the fruits whole and grind when ready to bake the cake. It also has been called Christmas Cake as it is normally only prepared as a Christmas sweet. I will continue to use this recipe. I like to line pans with parchment paper. That’s great! Any tips on what I am doing wrong? The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. Can you recommend a brand of cherry brandy as well? I am the editor, recipe developer, food photographer, and food stylist behind Alica's Pepperpot. 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. After 2-3 days the texture will change. So happy they enjoyed it. Can you make smaller version of th cake like mini ones coooked in a baked bean sized can? Hi, great recipe, the extra for me is Browning the sugar with the wine, must try it, I usually use water or a guiness. Alica this recipe was on point and delicious, lots of raves! Hi Chara, it’s Fahrenheit, I will update the instructions. Another blogger friend of mine wrote a great post on non-alcoholic black cake. 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. Is the recipe for 1 lb cake or 1/2 lb? I didn’t add salt, but pinch is fine. Hi Alica, I’m trying this for the first time and some commenters suggest using 12 eggs. This cake was photographed an hour after it was baked. In a separate bowl, sift together the dry ingredients. I would really appreciate it if you could reply soon because I am making it tomorrow. 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 am an American who has been married to a Guyanese man for the past 45 years. I just made this cake and both came out all cracked on top. I myself learned from my mum. Hi everyone! It is an excellent pudding moist cake with a depth of rum and fruit that tickles the taste buds. When tea time approaches in most traditional Bajan households rock cakes are most certainly brought to the table! When cool, cover cake with plastic wrap. Although I found myself a little confused by the amount of fruit the recipe calls for? 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