Grace out of Jamaica makes a good one! As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. Hi Josephine, if you use store bought browning, you don’t need to add anything to it. So happy they enjoyed it. 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. Look for the bottle that says “Browning”. Directions. I also used sherry port and rum, but it was good fun to make and the pictures of stages really helped. Truly Caribbean style. Will be trying your recipe this xmas. 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. Hi, I would love to try this. On my very first attempt, I made this cake after 2 weeks of soaking the fruits. I have fruit soaking from my wedding cake 12years ago and they are fine( I just add a little rum now and then). Brings out more flavor! The batter will lighten in color again after adding flour. I just cut the cake to see the texture and do a little taste test. Becky comments were really helpful as I was very confused trying to make sense of the weight of the soaked fruits (about 4lbs ) and whe the recipe instructions to add only 1 1/2 lb of the fruit mixture. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in red wine and dark rum for months and years on end. Line 3-8in or 2-9in baking pans with parchment paper. Thanks. I was so happy to find this recipe on line. Beat in eggs and orange zest. Powered by the Parse.ly Publisher Platform (P3). Also the browning … can I get Grace caramel browning ? Hi Alica , I want to try this but I noticed you did not add salt. The taste was light and not too sweet. On low heat turn sugar with a spoon until it begins to caramelize. Let us know how it turns out! No method is wrong here; just different, and based on preference. 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? I make a sugar syrup and add irish whiskey to it, then glaze the cooled cake with it-yum! Dried currants are no relation to fresh currants, which are actually a type of berry. Is it the same wine they’re soaked in or another? You can use any caramel browning, just make sure there is no salt in it. How far away n advance can you make this cake? You’re helping me make Guyanese father’s Christmas dreams come true . Mix together in a large bowl. So, I made this cake last night because every year I am beggin’ and pleadin’ for someone to bring me a slice. Too late this year as the fruit won’t be soaking for long enough. Thank you! Fruit mixture should not be too watery. When made, how long does the cake keep for? 3. I like to line pans with parchment paper. 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. Batter may be split in 3 smaller cake pans. 3. It’s one of those cakes where no one wants to tell you their recipe, and if they do, they don’t tell you all the other crucial steps like how important a low baking temperature is, or how to make the burnt sugar to color the cake. Black currant tea's naturally sweet, fruity flavor and aroma stand out in this cake but don't overpower it. Set a rack in the middle of the oven and preheat to 350°. kind of light (as opposed to dense) textured. Hi Sandy, that’s so wonderful to hear! 8. found the texture was best on the day I’ve been searching for a black fruit cake recipe for ages, all the black ladies in church can do it but measure nothing! Taste when cool to make sure it is not bitter. Thank you for sharing all your Guyanese recipes, so far i have tried Chicken patties, Cheese straws, Pine tarts, Chowmien and Bread. I’m hoping to make this next week and wondered what wine do you use to summer the fruits in? Place fruits a little at a time in a food processor, food mill, or ninja blender. I will allow for three days of curing before I really sit to enjoy it. Let sugar cool before adding to cake. Great tips too. I decided to add the wine way too early it hardened the sugar and I had to sieve the lumps I've made it several times. Used three different tins and sizes but 8inch looks best. My dad usually grinds the fruit for us, he prefers to use a traditional food mill even though there are faster ways. I am going to try your recipe. Hi Stephne, yes, agree with everything you said. Add enough wine to grind fruits to a paste. Hope that helps and hope you enjoyed the cakes! Or do you have to bake it as one layer? The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. Put the butter, caster sugar, flour, eggs and vanilla into a large bowl. I messed the browning up because it is a very long slow process I was scared it would burn. 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! Hope this helps! Hi Alicia can I use dark rum from Cuba ? Dried currants are not related to the fresh berry also called a currant. One year we even tried dried figs, but we ended up chewing the seeds throughout the cake. I used this recipe for my first ever black cake and OMG! It is easy to burn the sugar to the point where it is bitter. 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