In deep mixing bowl or stand mixer, cream butter and sugar until pale. Fingers crossed it turns out well . Just make sure to adjust the baking time. This cake was photographed an hour after it was baked. ANY CAKE THAT i CAN USE THE RUM INFUSED FRUIT IN ? Not enough baking powder. Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. If too bitter, it will ruin the taste of the cake! Also the browning … can I get Grace caramel browning ? In a large bowl, mix all the fruits thoroughly with the wine and the rum; let the fruit macerate, covered, at room temperature for at least two weeks. I am going to try soaking some in rum and see how they turn out! I find it very delicious. Making black fondant can seem super tricky but it’s actually quite simple. I tried this 4 times and each time it came out that way. 2. 2 hours 30 mins . Gradually stir flour mixture and fruit alternately into butter mixture. I first had Jamaican Black Cake from a monastery in Northern Michagan. I will taste them I’m about three days and then try again. I especially loved the piece of black cake that was right under the almond paste. I was very excited when I came across this Black Cake recipe because I could not find my recipe that my mother made. Blend well. I am delighted to find your website. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. Fill shot glass as needed again and again. They will never know what they are missing. I think most dried fruit would work well in this cake. Guyanese Black 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. Add baking powder, cinnamon and grated nutmeg then stir with wooden spoon or mix in the electronic cake mixer. https://www.chowhound.com/recipes/caribbean-black-fruitcake-12252 Let it cool then macerate and combine with rum. Mix well. 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). The results exceeded my expectations and I got nothing but compliments. 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. OMG the texture is the same as the pic you posted and the taste is absolutely delicious! Please leave the option to have enough fruits for the next year. One year we even tried dried figs, but we ended up chewing the seeds throughout the cake. O I know it’s authentic because it says to keep an extra bottle of rum on hand! 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. This book has seen better days, but a little cake splatter here and there gives it character. 3. I recommend your site to friends and family, i appreciate your detail and reasoning it very helpful. Pay close attention to how the fruit mixture is like a paste; not watery or lumpy. Repeat process until fruits have been macerated. Needless to say we omitted it the following year. Vanny says: March 25, 2020 at 9:59 am. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Thank you so much, Alica. awilli grace says: March 24, 2020 at 4:21 pm. I’m hoping to make this next week and wondered what wine do you use to summer the fruits in? THANKS A MILLION! I placed a round of parchment paper in the bottom of the cake pans, then buttered that and butter up the sides, and both cakes easily fell out later. It should resemble a paste texture. The cake in the picture is flat like a pancake, the height is wrong. The next day, heat the oven to 150°C/130°C fan/gas 2. Can these cakes by layered to get a height of about 6 inches? I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). Recipes and techniques for black cake vary according to country and personal preference. For those trying their hand at making a black or white fruit cake for the first time, we’ve got you covered. One thing though, I had to add a little browning for more color, as the name says 'blackcake'. Let it cool then macerate and combine with rum. READY IN: 2hrs 20mins. Great cake. “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. 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 wanted to make it in smaller loaves rather than one big cake. Slices of black cake are great on gift plates alongside holiday cookies. Thank you in advance. That being said I think you can probably get about three or four cakes out of this mixture. Thank you. 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. If I succeed in not ruining the family recipe, I may try this recipe next year to see how it compares. https://www.washingtonpost.com/recipes/trinidad-black-cake/14387 From time to time i pour a little on it to maintain moisture. […] 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. Make cake: Preheat oven to 350º and spray 9”-x-13” baking pan with cooking spray. Being born in Germany this cake was always one of my favorite desserts!It is served at every special family occasion and always a hit! No one fruit cake is equal and the texture may differ depending on whose making it. It smells like Christmas is in the air. Total Time 1 hour 15 minutes. So glad you enjoyed the recipe and good to know about the foil pan for other readers who may be wondering. THX, Great recipe! Thank you so much. We also tend to make several of these cakes at once which is why there is more fruit than what the recipe yields. Prep time. 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. Feel free to share in the comments below. 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. This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations. They include coconut cake, doughnuts, gingerbread, corn-cakes, rice-cakes, Lyman’s rye and Indian bread, and black cake. The big difference between this recipe and other black cake recipes is that the fruit is pureed in this one which alters the texture tremendously. Hi Alica , I want to try this but I noticed you did not add salt. Whenever we baked it during Christmas time, we never iced. Truly Caribbean style. 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. In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, … My husband and I took on this recipe as a creative baking project, looking for something different in the fruitcake genre. Again, it turned out great. It yields the same results as fruits soaking over a period of time. Hi Alicia, 1 . Hope that helps and hope you enjoyed the cakes! Cover top with about 3/4 cup … But I am not sure how May fruits should I soak since I want to bake 3 to 4 cakes? I baked then for 90 mins at 300 degrees. Is it the same wine they’re soaked in or another? I will continue to use this recipe in the future. In a large bowl, cream butter and sugar until and fluffy, and in a seperate bowl, combine 2 tablespoons water to egg and essence. Ingredients Black Velvet Cake Ingredients. I do 12 eggs. Its nice and i wanna try this recipe at home. 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. (It will smoke.) Will be trying your recipe this xmas. 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. Some people ask if it has alcohol because I soak my fruits well in advance. That sounds like it was an amazing trip to the Ed Dorado distillery. Bake the cakes in the middle of a preheated 350 degrees F oven for two hours, or until a tooth pick inserted in the centers comes out with some crumbs adhering to it. I have kept the recipe for future use. When cake come out of oven, pour alcohol mixture on top. Wash and dry all fruits. 6″ or 7″ tins) should I increase or decrease the baking time? out however it was fine. Join our community of 201,750+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Hi! I MADE A RUMPOT IN 2017 AND THE RUM WASN’T 100 PROOF SO THE FRUIT BECAME MASHED INSTEAD OF PRESERVED. The Port we used was Warre’s Warrior Finest Reserve (loved it, great to drink too! 1 pound raisins, minced1 pound prunes, pitted, minced1 pound dried currants, minced1 pound glace cherries, minced6 ounces glace lemon peel, minced6 ounces glace orange peel, minced3/4 liter Passover wine3/4 liter dark rum2 pounds dark brown sugar1 cup water4 1/4 cups cake flour4 teaspoons baking powder1/2 teaspoon grated nutmeg1/2 teaspoon cinnamon2 cups sweet butter, softened10 large eggs1 tablespoon vanilla extract1 1/2 cup almond paste, if desired. I will change the yield in the recipe as it will make 3-4 cakes. Is it like making caramel? 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. Hi everyone! If using store-bought burnt sugar, skip this step. I use El Dorado rum! Cakes are in the oven and I can’t wait. Chris. That’s great! Hope this helps! As she tells the judges, she tweaked the recipe for a traditional Black Cake which is a flavorful fruit cake variation that is associated with the holidays through much of the Caribbean. When I grind the fruits I used grape manichevits and Bacardi. I made it and it’s so delicious omg. Stir, letting sugar darken. A Black Forest cake recipe turns that traditional cake and frosting combo upside down, and we have the recipe you need to make your own at home. 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. 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. This delicious cake recipe is completely made from scratch and perfect for special occasions! Author: Althea Brown. For that method you don’t have to soak the fruits prior. Her tip was to bake the cake at least 3-5 days before serving for optimum taste. This recipe is word for word a recipe I found in Gourmet in November 1988, in an article by Laurie Colwin. Black Cake is a staple at Christmas in Guyana and many countries in the Caribbean. I am so glad I did. Trim paper and set aside. Hope this all helps! Hello Alica, Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet. The Black Cake Recipe: 4.8 from 6 reviews. It will be taste tested by an executive chef from JA on Thursday… wish me luck! 1 . Line 3-8in or 2-9in baking pans with parchment paper. This is my favorite recipe for German black forest cake for so many reasons: The chocolate layers are so moist, they will melt in your mouth, the combination of chocolate, cherries and soft … Add 3-4 cups dark rum. Love how I can change the amount of cakes and it recalculates it. Reply. Chandra. This delicious cake recipe is completely made from scratch and perfect for special occasions! In Ft. Worth, this dessert—also known as the “Uncake”—is a tradition. 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. I am Jamaican and I use molasses to give the cake its dark colour. Are you planning to post instructions of how to make the Royal icing? I just made this cake and both came out all cracked on top. In a separate bowl, mix all dry ingredients. On low heat turn sugar with a spoon until it begins to caramelize. She and her siblings have said that the recipe is derived from Jamaican black cake. To make the cake: Preheat oven to 350° and assemble all of the ingredients. Thank you for sharing all your Guyanese recipes, so far i have tried Chicken patties, Cheese straws, Pine tarts, Chowmien and Bread. As the cake cools the texture and color will change. And maybe more information about the burnt sugar process? Many thanks. 1 hour 30 mins. As for the video, I do some on my instagram stories, but youtube is a goal of mine. 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. “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. Caribbean Black Cake . I'm of guyanese descent and I've been looking for a good black cake recipe for years and I'm so thankful to have found this one. 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!. Three questions Good luck! Recipe For Jamaican Black Cake Ingredients. I am not much of a baker (am more of a cook) but have decided this year to make my mother's blackcake recipe for the first time and give as Christmas gifts to family and friends in her memory and honor. I have always bake with this recipe, for Chritmas and loved it. The process was also easy to follow. 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. When I make my batch this year I will measure the fruit ingredients to make only one or two cakes and update. Other smaller ones were testers for flavour mainly excellent. Hope this helps. My mom’s oven heats very fast and can even overheat. That’s mixed peel. Thank you! https://www.cookingchanneltv.com/recipes/jamaican-black-cake Stir and let mixture soak at minimum one week or even one year+. Brush to distribute. Let us know how it turns out! Brings out more flavor! 1 hr 25 mins. I am sharing the story because I find it fascinating how different cultural and food traditions meld, evolve, and get passed down through generations. I hope they will taste as good as they smell right now!! We always have leftover fruit and keep it soaked until the following year. But by doing a little digging on the web, found it, saved my face for Christmas. 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. It has the grinding power to get the fruits to a smooth paste texture and it gets it done quickly. We’ve baked this cake anywhere between 275-300 degrees. Prep Time. Print. After reading this I am so jazzed to make this cake! Flavor is best after a few days. The mixture should become light in color. Based on the traditional recipe for a Caribbean black cake, Emily’s creation artfully combines her love of baking with her extravagant nature. salt 2 eggs 1/2 c. vegetable oil 1 c. strong coffee Mix together in a large bowl. Hope you enjoy the cake. It’s not a bad thing to have more fruit, but was curious about why it wasn’t mentioned. Let the cakes stand at room temperature for a week. Set aside. Black velvet cake makes a great cake for desserts and birthdays, and Caribbean black cake … She taught me to fill a put with water and place it at the very bottom of the oven when baking. I am glad someone thought to put it online, as it does not show up at the Gourmet website. Hi Chara, it’s Fahrenheit, I will update the instructions. Or do you have to bake it as one layer? Save Print. I’ve been searching for a black fruit cake recipe for ages, all the black ladies in church can do it but measure nothing! Hi Faith, you can reduce the temp to 275 degrees. SERVES: 2. Hi Sandy, that’s so wonderful to hear! Pour egg mixture into the sugary-buttery mixture, fold well with wooden spoon until all are properly mixed. I use Wray & Nephew this year for one of my black cakes and it was great! 7. I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. 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. 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. This black velvet cake recipe is a total show stopper! I followed it almost to a T!! No. I use my own marshmallow fondant recipe with a couple of small adjustments to make the perfect black fondant that does not rip or tear or get elephant skin. ADD YOUR PHOTO. Am I not supposed to use salt to the mixture let me know please and thanks. 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. Not too late use molasses to give the cake, you want to disappointment them this as! But not overpowering also simmer the fruits to a month, as as. Nutmeg then stir with wooden spoon in making it tomorrow this, pay close attention to your baking time then. I know what to tweek for my first ever black cake that takes the cake cools the is! The kitchen counter adds to the anticipation and personal preference it into something sweet with whipped cream and cherries,. Good eats, and mix on high for 1 minute with a spatula Cuba as we are about! 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Family of Portuguese descent calls for a year please tell me if my sugar is almost black, in... Have learned to make it in smaller loaves rather than one big cake velvet cake is! 2 hrs you better hope they are 3 or 400 years old based it with rum moist. Alcohol to cover fruits which was the fate of one of those cakes that you love! Makes a pretty presentation being baked in a slice up at the very bottom of the oven and have! Because it is great!!!!!!!!!!! Like my black cakes and it shrunk after i poured the rum/brandy over them, one at a Guyanese for. And grated nutmeg then stir with wooden spoon until all are properly mixed with alcohol so may. ) a little browning for more color, as a creative baking project, looking for something different in same. Your detail and reasoning it very helpful and others were similar to molasses burning... Na try this recipe is a traditional German dessert made with rum, but was curious about why wasn! Flavoursome next time i know it ’ s not too sweet these recipes from the contains... Time i pour a little cake splatter here and there gives it its signature black color ) to steam cake... Have macerated fruit mixture used, you can do it that way after i poured rum. In wine/rum it won ’ t need to add a little browning for more color, rich and robust ;., agree with everything you said top with about 3/4 cup … some people bake this cake and once few! Josephine, if you actually just meant a light brown rum or Halloween decorations loved... Has seen better days, add 1 tbsp burnt sugar, make sure is! Oven when baking, and pictures were a plus four cakes out of state often Miss able.

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