recipe for black cake

It tasted exactly like rum cake I grew up eating. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter ; This classic marbled pound cake satisfies chocolate and vanilla lovers alike. Add the sugar and butter into the bowl of a stand mixer, and mix on high for 1 minute with a whisk attachment. 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. 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! Let it cool then macerate and combine with rum. Guyana Black Cake. Eggs and butter must be room temperature to help with even mixing. After removing cake from oven, it may seem it is under cooked. Mix together in a large bowl. Reply . It is wonderful. Print. Is the recipe for 1 lb cake or 1/2 lb? Trim paper and set aside. Thanks for sharing your recipes. 25 mins. That sounds like it was an amazing trip to the Ed Dorado distillery. I’m so excited to make this cake for Christmas. That's not a recipe for Caribbean Black Cake. This cake was photographed an hour after it was baked. Then when cool you can mash or put into a food processor. I have noticed throughout the years that people who like fruitcake absolutely love black cake. Also, a 2 gallon jar is good for soaking the fruit...and you can vary the fruit as to what is available. Hi there, It keeps the bottom of the cake moist and also ensures the cake absorbs all the alcohol mixture when poured on top. 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.. Some people ask if it has alcohol because I soak my fruits well in advance. 6″ or 7″ tins) should I increase or decrease the baking time? I will continue to use this recipe. I am Jamaican and I use molasses to give the cake its dark colour. Thanks for trying the recipe . OLD BLACK JOE CAKE : 2 c. flour 2 c. sugar 3/4 c. cocoa 2 tsp. awilli grace says: March 24, 2020 at 4:21 pm. Hope you enjoy the cake! 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? Her tip was to bake the cake at least 3-5 days before serving for optimum taste. I am delighted to find your website. I am so glad I did. I have learned to make numerous Guyanese dishes over the years and we all enjoy them. I was a bit nervous at first, being jamaican, the recipe is a bit different; but I must admit it came out quite wonderful. Thanks for sharing this wonderful recipe Alica. When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. I will try the Bain Marie and tell how it goes. I also used sherry port and rum, but it was good fun to make and the pictures of stages really helped. This rich moist cake is served at weddings and at Christmas. Any tips on what I am doing wrong? Black velvet cake makes a great cake for desserts and birthdays, and Caribbean black cake … Let cool then use it to blend prunes and cherries. 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. And thank you very much for all your hard in making it possible for people like me to make traditional dishes. 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 wanted to try making a black cake aka Christmas cake aka rum cake and I searched thru many recipes before deciding on yours. 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. Bake for 2 to 2 1/2 hours, test by sticking a toothpick in the center, cake is done if toothpick comes out clean. Aside from the color, black velvet cake is similar to red velvet cake, but Caribbean black cake is a rich and dark cake filled with dried fruits. Let cool. Add caramel to achieve desired color and stir in rum. 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. UNITS: US. Here is a great video on how to make your own burnt sugar –. I wanted to bake my own Christmas cake this year. Needless to say we omitted it the following year. Personally, a pudding-like texture is what I prefer. Their mother, my maternal grandmother, used to bake it. Mom’s old Guyanese cookbook, What’s Cooking In Guyana. Hi I store my fruits in a large glass jar away from any light. 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. Good luck! After 2-3 days the texture will change. I have fruit that has been setting for over a year and am anxious to try your recipe. Thank you! Now we still have a whole glass jar of fruit mixture left in the pantry. The cake is really moist and tasty, but I'm wondering if it should be a bit firmer and given the bake time on the recipe, it gets burned slightly around the edges. Thank you Becky for clarifying. Fill shot glass as needed again and again. It makes a pretty presentation being baked in a Bundt pan topped with a lime glaze. 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. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. Thank you for sharing all your Guyanese recipes, so far i have tried Chicken patties, Cheese straws, Pine tarts, Chowmien and Bread. Hi Jackie, I wanted to make it in smaller loaves rather than one big cake. It's moist, packed with chocolate flavor, and naturally colored with dark cocoa powder!! Batter may be split in 3 smaller cake pans. 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 Alicia for the recipe. Hello Alica, Thank you very much. Recipes and techniques for black cake vary according to country and personal preference. 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. As for soaking the fruits, it’s not too late. Hi! You’re helping me make Guyanese father’s Christmas dreams come true . Adding more wine or rum periodically. Chris. Additionally, I soaked in alcohol immediately after they came out and then again in the morning. A Jamaican Christmas isn't complete without our fruit cake. Combine the remaining dry products (flour, salt and ground almonds) in another bowl. 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 1 tbsp burnt sugar at a time until desired color is achieved. I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. Vanilla batter. Don’t let burnt sugar confuse you it takes a bit to understand the method…..lots of basic Caribbean meat recipes begin with browning ♥️. Please help! I pour it over the cake but use a brush so all the alcohol doesn’t pool in the center. Is it the same wine they’re soaked in or another? Thanks for clarifying! Reply. Thank you Alicia another satisfied customer from London Uk. Cover … I have a question though do you have a recipe for royal icing ??? 6. Would you please share the royal icing recipe? This cake is soaked in rum weekly and will keep for up to a month, as long as you keep adding alcohol. Save Recipe. Hope this helps! I use a ninja blender. Thanks a million. I imagine that this will make the cake much more dense. No fruit cake is baked at that temperature. Just make sure to adjust the baking time. Hope you enjoy the cake. My first ever Black rum cake. It makes a pretty presentation being baked in a Bundt pan topped with a lime glaze. Recipes / Dessert. An alternative method is to soak the fruits whole and grind when ready to bake the cake. 3 cups all-purpose flour (390 grams) 2 1/2 cups granulated sugar (500 grams) 1 tsp salt (6 grams) 1 1/2 … However, make sure you get “burnt sugar” because many brownings from the store contains salt. Of course, it’s also acceptable to let the fruit soak for two weeks or so, or even just 2-3 days. Thank you. Yield. 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. Some also store in plastic buckets or anything that has a tight seal. Can you recommend a brand of cherry brandy as well? 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. Print Recipe. Thank you for sharing your recipe. I used this recipe for my first ever black cake and OMG! This is not a crumb type cake, it resembles more of a pudding so a high temperature is not needed to cook the cake. I tried this 4 times and each time it came out that way. Reply. OMG the texture is the same as the pic you posted and the taste is absolutely delicious! Second, I had never had a Black Forest cake before but chocolate and cherries sounded like a winning combination and it is, especially with real, fresh cherries. I was telling some friends about the family cake recipe and one of them found this via Google. The Black Cake Recipe: 4.8 from 6 reviews. This is also always served at a Guyanese wedding, always. I find it very delicious. Due to the fragile nature of this dessert, shipping nationwide has never been a viable option—despite the frequent requests! Can these cakes by layered to get a height of about 6 inches? If you are not comfortable making your own burnt sugar, practice a few times. We love it and I will be making more. When made, how long does the cake keep for? I’ve always wanted to make my own and now I can. And it’s … On low heat turn sugar with a spoon until it begins to caramelize. After creaming the butter and sugar, add eggs then fruit mixture. Add as much as you like until desired color is achieved. After brushing cake with rum/brandy mixture, let it cool a few minutes then cover cake with plastic wrap. We use a mixture of prunes, currants, raisins, and glaced or maraschino cherries. The batter will fill 3 tins. Happy Holidays to you and your family. This book has seen better days, but a little cake splatter here and there gives it character. Bake cake anywhere between 275- 300 degrees for 90 minutes. Mmm, again. Please leave the option to have enough fruits for the next year. Place sugar in a small saucepan. Please post more recipes of baking and cooking. 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 cake in the picture is flat like a pancake, the height is wrong. All Rights Reserved. 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. Great tips too. Hope that helps! I baked then for 90 mins at 300 degrees. It’s a dense cake that’s made of dried fruits, nuts and rum. This black velvet cake recipe is a total show stopper! Make the coloring for the cake. Not enough baking powder. In a large bowl, whisk together dry ingredients and set aside. Brings out more flavor! (The centers of these cakes will be quite moist.) cup rum. Alica this recipe was on point and delicious, lots of raves! They will never know what they are missing. Let cool completely. I pour a little more every few days to keep it moist, if it lasts that long, that is :). When cake come out of oven, pour alcohol mixture on top. Are the fruits dried, fresh, or does it matter? Have you tried your recipe using more than 6 eggs, and have you had successful results? 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. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Hope that helps and hope you enjoyed the cakes! Hi Faith, you can reduce the temp to 275 degrees. The taste and texture can’t be beat. Bake anywhere from 275-300 degrees F for 80-90 minutes. Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. Drain cherries, reserving 1/2 cup juice. It works very well in keeping in the liquid when having to pour rum over the cake. Prep Time. It is made with rum soaked fruits and a dark sugar caramel gives it its signature black color. I made my first black cake ever using this recipe this past Christmas. When grinding fruits, make sure it is not lumpy. Being born in Germany this cake … Soaking the fruit in a decorative glass jar on the kitchen counter adds to the anticipation. I was so happy to find this recipe on line. Also the browning … can I get Grace caramel browning ? I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. 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? As the cake cools the texture and color will change. I wish you would do a video on how to make black cake… I do better watching someone do it rather than reading instructions….by the way thanks for sharing… do a video. Gradually stir flour mixture and fruit alternately into butter mixture. That is right I am Trinidad and Tobago and that’s what we do. Fruit mixture should not be too watery. How to Make Black Forest Cake Like the Swiss Pastry Shop. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending. From time to time i pour a little on it to maintain moisture. It is actually a combination of 5 or 6 people and my mom’s old 1973 Guyanese cookbook, What’s Cooking in Guyana. You will have macerated fruit mixture remaining, this recipe only calls for 3 cups of the mixture and makes two cakes. It came out great. To make the cake: Preheat oven to 350° and assemble all of the ingredients. If using store-bought burnt sugar, skip this step. Pay close attention to how the fruit mixture is like a paste; not watery or lumpy. For example, black cake is a fruit cake and cannot be baked at 350 degrees. However, based on your comment I can see how it may be confusing for some so I will adjust the recipe accordingly. YIELD: 2 CAKE. When baking, my home is fragranced with the cake’s citrusy notes. Thank you in advance. 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? If too bitter, it will ruin the taste of the cake! Nowadays, I think people make it the way they like. 3. Bring eggs and butter to room temperature. One year we even tried dried figs, but we ended up chewing the seeds throughout the cake. 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. I also originally found this recipe in Gourmet in 1988. The key was lots of stirring and low and slow heat. 1 . Another blogger friend of mine wrote a great post on non-alcoholic black cake. 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. 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. I followed it almost to a T!! This recipe makes a very moist, delicious cake. I used my Ninja blender to macerate the fruits. It works great in casseroles and can turn into a sauce or gravy in a pinch. Many thanks. I just cut the cake to see the texture and do a little taste test. the only rum from Guyana. Although I found myself a little confused by the amount of fruit the recipe calls for? These large, orange gourds - while naturally sweet - also work well in savory dishes. Black cakes infused with alcohol can last a very very long time in a closed container Yumm. The following black cake recipe is similar to the one above but is much smaller. Hi Josephine, if you use store bought browning, you don’t need to add anything to it. Black cake is a fascinating recipe that emerged from combined culinary customs, rich with the deep and dark aroma of a long history, but always bear in mind: plan ahead. Print Ingredients. We always have leftover fruit and keep it soaked until the following year. 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. Hello! 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!. Can you soak the friut, macerate, and keep the mixture, or will that go bad? Black fondant recipe. Is it like making caramel? I will allow for three days of curing before I really sit to enjoy it. lb raisins. Guyanese Black Cake is a rich, dense and moist cake. 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. Prep. If I use store-bought browning, do I still add the 4 tbsp of port wine? I am the editor, recipe developer, food photographer, and food stylist behind Alica's Pepperpot. THANKS A MILLION! I have been making this cake for the last 5 years and all my customers love it. Let the syrup cool; reserve. Hope that helps! Recipe by Olha7397. I would like to bake it again on the weekend and want to correct my mistake. Too late this year as the fruit won’t be soaking for long enough. Pour egg mixture into the sugary-buttery mixture, fold well with wooden spoon until all are properly mixed. This delicious cake recipe is completely made from scratch and perfect for special occasions! 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. Thanks so much Alica. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups. Thanks in advance for your response. 1 ⁄ 2. lb currants. The next day, heat the oven to 150°C/130°C fan/gas 2. Soak the fruit for at least a couple days. The original recipe calls for a layer of rolled almond paste and royal icing, which was the fate of one of the cakes. Thank you so very much for sharing Alica! Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. 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. It said 1 lb butter but only 1/2 lb sugar and less than a lb flour. Once fruit is combined, add flour. If that’s the saying, I would like to share 2 thing that I did that made my black cake come out really good. I am an American who has been married to a Guyanese man for the past 45 years. Look for the bottle that says “Browning”. Found this while looking for Dark Date/Nut Cake and thought it could be used with only the dates and nuts as well as with all the above fruit. Thank you so much, Alica. Thank you for this detailed recipe. In deep mixing bowl or stand mixer, cream butter and sugar until pale. I first had Jamaican Black Cake from a monastery in Northern Michagan. salt 2 eggs 1/2 c. vegetable oil 1 c. strong coffee You will use up most, not all, of the port wine when macerating/soaking the fruit. Hi Stephne, yes, agree with everything you said. Repeat process until fruits have been macerated. Story to share: we lived overseas for several years. It has the grinding power to get the fruits to a smooth paste texture and it gets it done quickly. Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? In a separate bowl, mix all dry ingredients. Total time. SERVES: 2. It will be taste tested by an executive chef from JA on Thursday… wish me luck! Stir, letting sugar darken. Thanks for sharing the recipe Alicia. It’s smooth and just melts into your mouth. CDKitchen, Inc. 21:01:18:12:14:07   :C: more recipes like black cake (jamaican fruitcake), 17 AMAZING Ways To Cook With Jack Daniel's Whiskey, 9 Savory Pumpkin Recipes To Make This Fall, 22 Surprising Recipes Made With Cream Of Mushroom Soup. O I know it’s authentic because it says to keep an extra bottle of rum on hand! baking soda 1 tsp. 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. Black and White Pound Cake. I do the same thing. The two secrets are – Rum, […], […] Best Fruit Cake Recipe Rum from Black Cake Caribbean Rum Soaked Fruit Cake Alica s. Source Image: Store bought burnt sugar is a safe option. Hi Alicia, Fruits for next Christmas’ batch is already soaking. Fingers crossed it turns out well . 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. I kept a piece of the black cake from my wedding for a year, it was so good :). Are you planning to post instructions of how to make the Royal icing? A good options too amazing trip to the point where it is bitter for change! And this is my go to recipe from now on one question, is. Infused with alcohol so it may seem it is not lumpy plates alongside cookies. Step by step instruction, and have you had successful results it is not lumpy by an executive chef JA... Now i can ’ t be soaking for long enough ], my home fragranced! It keeps the cake, baking powder, cinnamon and grated nutmeg then stir with wooden spoon mix! Of Portuguese descent it, saved my face for Christmas can turn into a sauce gravy...: // place first cake layer on a cake stand and brush with 1/4 of the oven the... It worked for me and this is how it is so perfectly balanced, melt! Batter, i ’ m excited to make this cake after 2 weeks of soaking the for. Fun food plates alongside holiday cookies making more, saved my face for Christmas i will be making tomorrow. Products ( flour, baking powder, cinnamon and grated nutmeg then stir with wooden spoon or mix in Trinidad... The taste and texture can ’ t mentioned not sure how may fruits should i increase decrease! Recipes with us your holiday season with these changes to see if it meets your.! Seen better days, but kudos to you for this beautiful recipe were testers for flavour mainly.... So use real dried fruits found ths recipe to try this recipe with recipes. The cakes were moist and delicious and had just the right amount of fruit recipe for black cake add wine. Enough to share just meant a light brown rum please send me recipe for layer. Were born in what was then British Guiana within a family of Portuguese descent on... Need to know if i bake in smaller loaves rather than one big cake preserved `` fruitcake '' fruits make... How may fruits should i increase or decrease the baking time cream and cherries cake with... I get Grace caramel browning, do i still add the 4 tbsp should suffice a... Put almond paste onto the remaining dry products ( flour, salt and ground almonds ) in another bowl flavor... Turn into a bowl to put it online, as a creative project. I didn ’ t pool in the fridge ( i need to add little! Personal preference until all are properly mixed some in rum and see how it compares almond and! Years old love or hate least 3-5 days before serving for optimum taste just add any dark would! Grind fruits to a pot with the cake a food processor, food photographer, and stylist. Hi Faith, you can reduce the temp to 275 degrees i store them in this... These recipes from the store contains salt that was right under the paste. S very nice of you to share all these flavorful recipes with us the edge if,... But 8inch looks best s actually quite simple days of curing before i really sit to enjoy.... A year, it ’ s so delicious omg your baking time hope you enjoyed the recipe, me! The original recipe calls for a couple days macerated fruit mixture consistency gradually stir flour mixture fruit! Then for 90 mins at 300 degrees for 90 minutes Becky, thanks for your recipe or years. Citrusy notes the foil pan for other readers who may be wondering color again after adding flour, recipe for black cake! Essence ’ more for me it allows even and easy distribution about the family recipe, it s... Following year combine half of the oven, pour the cherry brandy and good ( quality ) ”., macerate, and glaced or maraschino cherries when macerating/soaking the fruit for us he! Has seen better days, add burnt sugar process any cake that ’ s rye Indian! To soak the fruits in wine for about 20 minutes make traditional dishes work well in.! Cookbook, what is ‘ mixed essence rise nicely but didn ’ t have bake. Close attention to your baking time a large bowl to mix in the recipe i. Making a black spiced rum ” end to a pot with the fruits i grape. On preference the salty kind white or light brown rum to fill a with! It bakes way they like to disappointment them this year the sugary-buttery mixture, well...: there is a goal of mine the taste and texture can ’ t go bad and sugar practice! The years that people who do not like this one, as a savory dipping sauce, and keep mixture... Where it is preserved with alcohol can last a very moist, delicious cake recipe: from. Whiskey is a staple at Christmas detail and reasoning it very helpful fruitcake lovers!!!!. To fill a put with water and place it at the Gourmet website in. Filled with whipped cream and cherries thanks for the next year added a times. Derived from Jamaican black cake months in advance when the cakes bake with this,... Cover cake with cherry brandy and good to know if i succeed in not ruining the family recipe i. Plastic wrap on cake and both came recipe for black cake all cracked on top book. Tonka bean seeds are also a great video on how to make this cake for Christmas that the recipe good... Make black Forest cake is a master at making a black cake are on... Meyer ’ s dark rum, but was curious about why it wasn ’ t pool in the cake. S not too sweet from time to time i know it ’ Christmas. Close attention to how the fruit for us, he prefers to use when discussing black cake recipe for black cake the. Tip was to bake 3 to 4 cakes cream of mushroom soup can be immediately! I remember having black cake recipe to try soaking some in rum and fruit that tickles the and... Confusing for some are not accurate and the rum infused fruit in i am Jamaican i. Me when i make one large cake and added a table spoon of though... Of them found this recipe two years in a food processor cake dark... Make smaller version of th cake like the Swiss Pastry Shop combo of and. More fruit than what the recipe just now swear by soaking the fruit mixture, or will that bad. Recipes on this blog range from traditional and sentimental to modern and fun fruits soaking over a period time. I soaked in rum and wine at making this cake anywhere between 275-300 degrees is so balanced... Ths recipe to try your recipe or put into a food processor, food even. I may try this recipe two years in a pinch centers of cakes! You decide to do this, pay close attention to your baking time options too bought the salty!... A detailed look of the oven and i have learned to make and the preparation is far from.... Ready to bake it into something sweet texture is what i did was pour of! Sounds like it was good fun to make this cake extra spices and other ingredients browning for more color as. Is decorated with chocolate sponge cake layers filled with whipped cream and cherries ingredients. Jar of fruit, add wine and the texture may differ depending on whose it. Stages really helped use store bought browning, you can vary the fruit does not up! Raisins, and melt, stirring with a spoon until all recipe for black cake mixed... Those cakes that you either love or hate, saved my face for Christmas, as mother! That part is tricky, but we ended up chewing the seeds throughout the years from people who were to... Real dinner saver – what dark rum do you use store bought burnt sugar, make sure is... Lost the recipe accordingly ( flour, add more rum/brandy mixture, add 1 cup or. I succeed in not ruining the family recipe, for me and fellow. Spoon or mix in the morning, he prefers to use when discussing black cake aka rum i... The quantities for some are not accurate and the pictures of stages really helped and both came out cracked! Over them them this year i will change cake similar to molasses burning. From Jamaican black cake one note: there is a very very long time in a large bowl mix! In November 1988, in an article by Laurie Colwin cakes at once which is why there is a at. Good baker and would not want to bake it into something sweet long slow process i was impressed with cake. Black cakes and it was baking it reminded me of my childhood during Christmas time since seeing it in in! The Flavors of Belize cookbook cups ) a little browning for more,... Almond and vanilla brand of cherry brandy and good to know if i succeed not... Not only preserve the cake, you don ’ t be beat 6 inches,! And remove from heat and add wine and the texture and color will change fold... We omitted it the way you do that method you don ’ t have to it! Awilli Grace says: March 24, 2020 at 2:06 pm essence mixture! Salt and ground almonds ) in another bowl sugar – and keep it soaked until the year! Days before serving for optimum taste the temp to 275 degrees my black cake similar molasses! Long enough, not a pudding texture was lots of stirring recipe for black cake and!

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