Can you recommend a brand of cherry brandy as well? 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 wanted to try making a black cake aka Christmas cake aka rum cake and I searched thru many recipes before deciding on yours. 8in or 9in pans. 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. When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. You see that colorful stuff in the mixture? Happy Holidays! Bajan Black Cake/Great Cake/Rum Cake. The batter will fill 3 tins. Cover tightly and store in a dark, cool, dry place for 1 week. It smells like Christmas is in the air. 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! Hi Alicia can I use dark rum from Cuba ? However, some have used it for weddings and birthdays. It’s smooth and just melts into your mouth. Stir and let mixture soak at minimum one week or even one year+. In a third bowl, beat the … All ready for the oven. Thank you for this beautiful recipe! Before I have a go at it, though, could you confirm whether the temperature is in Fahrenheit or Celsius? I think they are 3 or 400 years old! 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. Sorry to hear about the burnt sugar, that part is tricky, but kudos to you for giving it a shot. Add 1 tbsp burnt sugar at a time until desired color is achieved. HI There, I”ve been looking for this cake recipe for years and have only just found out it’s called black cake. 1 1/2 cups sugar. Thanks again and Merry Christmas!! 3. Since your oven will differ from mine, I suggest you give the cake the toothpick test after the 2.5 hrs to see if it’s fully baked. I baked then for 90 mins at 300 degrees. Set aside. On low heat turn sugar with a spoon until it begins to caramelize. I used this recipe for my first ever black cake and OMG! My mom taught me when I was eight years old and I helped her when she make Wedding Cakes etc. Growing up, I remember having black cake at weddings and Christmas time. Hi Josephine, if you use store bought browning, you don’t need to add anything to it. Eggs and butter must be room temperature to help with even mixing. I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). Bake cake anywhere between 275- 300 degrees for 90 minutes. I hope to visit one day! Sift the flour and the baking powder together. Port wine is what I like to use. Mom’s old Guyanese cookbook, What’s Cooking In Guyana. Quick question – what dark rum do you recommend? Happy Holidays to you and your family. On my very first attempt, I made this cake after 2 weeks of soaking the fruits. Hi there, I am so, Fry balanjay with potatoes and fine shrimp Cooked, Home What foods make you feel like home? Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? Do not be alarmed as this is how it is supposed to be. Preparation. 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. 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. I used 8″ round foil pans and I got 3 pans. I put almond paste and royal icing on my black cake. To give a whole home-baked black cake as a gift, Ms. Marshall said, is a sign of great affection and intimacy. Did it! Fruit mixture should not be too watery. The cake sort of condenses. DIRECTIONS Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Avid black cake makers will swear by soaking the fruits for at least a year, while 3-4 months is good enough for others. Hope this helps. Story to share: we lived overseas for several years. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. 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