I like my cake crumsy and not pudding texture. Thank you for sharing. We just made this recipe at Thanksgiving. I loved the step by step instruction, and pictures were a plus! I wanted to bake my own Christmas cake this year. I can’t say this recipe is solely my mom’s or grandmother’s or anyone in particular. Just add any dark red wine to a pot with the fruits. Fruits for next Christmas’ batch is already soaking. 2. In either case, the result is a dense and moist cake. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. If working by hand, mix for up to 20 minutes. “Soak the cake with cherry brandy and good (quality) rum.”, Miss Joan – My old co-worker. It will be less since the pans are smaller. 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). Cream butter and sugar until the mixture reaches a pale cream color. This is my first time making black cake for Christmas, as my mother and aunts have all hung up their aprons!! Quick question – what dark rum do you recommend? The key was lots of stirring and low and slow heat. Let us know how it turns out! On low heat turn sugar with a spoon until it begins to caramelize. I use El Dorado rum! Then I flipped them while covered in the fridge ( I need gravity to get in on the action). Add eggs a little at a time. At the end of the 10 minutes, carefully and quickly invert the pan, removing the cake. I have lots of rum from Cuba as we are there often. I didn’t add salt, but pinch is fine. Hi Alicia, You see that colorful stuff in the mixture? Please leave the option to have enough fruits for the next year. When it was baking it reminded me of my childhood during Christmas time in Jamaica when my mom was baking “Christmas Cake”. Would you please share the royal icing recipe? Can you make smaller version of th cake like mini ones coooked in a baked bean sized can? I decided to add the wine way too early it hardened the sugar and I had to sieve the lumps I MADE A RUMPOT IN 2017 AND THE RUM WASN’T 100 PROOF SO THE FRUIT BECAME MASHED INSTEAD OF PRESERVED. Your instructions are clear and concise. It’s smooth and just melts into your mouth. Now we still have a whole glass jar of fruit mixture left in the pantry. Great tips too. Turn the pan over the sink and tap it to remove the excess flour. I love your detail, especially regarding the texture when the cakes come out of the oven and the fruit mixture consistency! Add enough wine to grind fruits to a paste. Although I found myself a little confused by the amount of fruit the recipe calls for? I pour it over the cake but use a brush so all the alcohol doesn’t pool in the center. So happy they enjoyed it. Is it like making caramel? I do the same thing. However, make sure you get “burnt sugar” because many brownings from the store contains salt. Brings out more flavor! I’m hoping to make this next week and wondered what wine do you use to summer the fruits in? I do want to point out to anyone starting the Dried Fruit / Port / Rum mixture that soaks for a week or more, that the actual cake recipe only used up about 1/3 of this and made two 8″ rich cakes that feed alot of people. 8 1/2 ounces butter (unsalted, room temperature, divided), 2 teaspoon vanilla extract (or vanilla essence), 2 cups all-purpose flour (plus extra for dusting pan), 4 cups of mixed dry fruit (raisins, dry cherries, dry cranberries, currants, and finely chopped dates and prunes). The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. Thank you for sharing your recipe. After creaming the butter and sugar, add eggs then fruit mixture. Hope that helps! It’s not a bad thing to have more fruit, but was curious about why it wasn’t mentioned. Place the baking rack in the middle of the oven and preheat it to 350 F. Grease a cake pan using 1/2 of an ounce of the butter. Hi Alica, I’m trying this for the first time and some commenters suggest using 12 eggs. That’s mixed peel. Thanks for your encouragement! I used this recipe for my first ever black cake and OMG! Hi, great recipe, the extra for me is Browning the sugar with the wine, must try it, I usually use water or a guiness. I made it and it’s so delicious omg. One year we even tried dried figs, but we ended up chewing the seeds throughout the cake. Cakes are in the oven and I can’t wait. Port wine is what I like to use. Visit this site for details: http://www.alicaspepperpot.com […], My name is Alica and I am delighted you are here! the only rum from Guyana. Our cakes did come out slightly dry, not a pudding texture. You will have macerated fruit mixture remaining, this recipe only calls for 3 cups of the mixture and makes two cakes. On my very first attempt, I made this cake after 2 weeks of soaking the fruits. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending. Thank you! 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. 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? Add flour mixture a little at a time- fold in with a spatula. 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. Hi Sandy, that’s so wonderful to hear! I’ve been searching for a black fruit cake recipe for ages, all the black ladies in church can do it but measure nothing! Sift together flour, baking powder, and cinnamon into a large bowl and set aside. Pour whisked eggs into the bowl with the creamed butter and sugar mixture and stir gently using a rubber spatula. Thanks for following and trying all those recipes! my own edification. That being said I think you can probably get about three or four cakes out of this mixture. Hi Alicia, Growing up, I remember having black cake at weddings and Christmas time. Personally, a pudding-like texture is what I prefer. Just make sure to adjust the baking time. Thank you so much. I’m so excited to make this cake for Christmas. Looking forward to baking this. Brush to distribute. Not allowed to transport alcohol. I do 12 eggs. Flavor is best after a few days. 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? Can you please tell me if my sugar is supposed to taste similar to molasses after burning it? Thank you for sharing all your Guyanese recipes, so far i have tried Chicken patties, Cheese straws, Pine tarts, Chowmien and Bread. Christmas cake, black cake, wedding cake, or great cake are all names used to describe this famous Caribbean dessert that is made with aged rum-soaked fruits.
2020 caribbean fruit cake recipe with rum