Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside. I am going to try your recipe. My mom taught me when I was eight years old and I helped her when she make Wedding Cakes etc. 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. People keep a slice of their wedding black cake for a year then have a piece on their anniversary, yum! Sift the flour and the baking powder together. Adding more wine or rum periodically. Hi Chara, it’s Fahrenheit, I will update the instructions. Please leave the option to have enough fruits for the next year. Bake anywhere from 275-300 degrees F for 80-90 minutes. Other smaller ones were testers for flavour mainly excellent. Taste when cool to make sure it is not bitter. 8inch pan is the perfect size for me. Check it out here: Halal Trini Black Cake. I want to make 1 lb cake so I need to know if I have make adjustments with the spices and other ingredients. Hi Joan, I think 3 hours is long, I would do 275 for 1 hour 45 minutes to 2 hrs. Best Black Cake Recipe - How to Make Caribbean Black Rum Cake 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. I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. Cakes are in the oven and I can’t wait. Hi Alica or anyone on the thread! Very detailed recipe. Rum Fruit Cake Rum Cake Fruit Cakes Corn Cakes Fruit Fruit Bajan Recipe Caribbean Black Cake Recipe Barbados Plate. ), and Cracken Spriced Rum (was ok, but Myers’s Dark Rum would probably be better in this). Bring eggs and butter to room temperature. anne marie. The process was also easy to follow. 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. This recipe is for two 9 inch cakes. I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). New York: Guyanese cuisine. Chris. Can you recommend a brand of cherry brandy as well? Hope that helps and hope you enjoyed the cakes! The cakes were moist and delicious and had just the right amount of alcohol. Look for the bottle that says “Browning”. 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. Thanks for following and trying all those recipes! This makes it easy for a beginner to make this cake. It came out great. To give a whole home-baked black cake as a gift, Ms. Marshall said, is a sign of great affection and intimacy. We have Meyer’s but weren’t sure if you actually just meant a light brown rum. If that’s the saying, I would like to share 2 thing that I did that made my black cake come out really good. 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 now make non alcoholic using apple juice. Hi Jackie, Thanks for sharing your recipes. If you cannot get the lemon peel, you could use some freshly grated orange zest. Bajan Black Cake/Great Cake/Rum Cake. Here is a great video on how to make your own burnt sugar –. That’s great! 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. It tastes sweet first then has a little bitter aftertaste. Thank you in advance. Thanks for your comment! In a separate bowl, sift together the dry ingredients. Add 1 tbsp burnt sugar at a time until desired color is achieved. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending. Bake cake anywhere between 275- 300 degrees for 90 minutes. Port wine is what I like to use. You see that colorful stuff in the mixture? Enough wine to barely cover them. 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? “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. You can make your own or just use a combo of almond and vanilla. https://www.deliciousmagazine.co.uk/recipes/caribbean-black-cake As for soaking the fruits, it’s not too late. 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. Are the fruits dried, fresh, or does it matter? I will taste them I’m about three days and then try again. I will try the Bain Marie and tell how it goes. Thank you so much, Alica. Hope this all helps! Make in Bundt pan so that there is a hole in center. Thanks. the only rum from Guyana. Thanks for clarifying! Texture is the word to use when discussing black cake. Hi Jackie, you can do it that way as well. Fill the pans 3/4 full. 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. , sift together the dry ingredients out all cracked on top sugar less. One question, what is ‘ mixed essence also the browning up because it says to it! Ingredients in a large bowl, beat together the butter, sugar, is. 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Turned out amazing ( I had to taste similar to the point where it is also KNOWN as dark.. You please tell me if my sugar is supposed to taste it ) far...