Black Cake Recipes

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JAMAICAN BLACK CAKE



Jamaican Black Cake image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

Steps:

  • Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
  • Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
  • In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
  • Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
  • Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

BLACK CAKE



Black Cake image

Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.

Provided by Julia Moskin

Categories     cakes, dessert

Time 4h

Yield 3 or 4 cakes, about 4 dozen servings

Number Of Ingredients 19

1 pound prunes
1 pound dark raisins
1/2 pound golden raisins
1 pound currants
1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries
1/4 pound mixed candied citrus peel
2 cups dark rum; more for brushing cake
1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit
1/4 pound blanched almonds
1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter
4 sticks (1 pound) butter; more for buttering pans
1 pound (about 2 1/2 cups) light or dark brown sugar
10 eggs
Zest of 2 limes
2 teaspoons vanilla extract
1/2 teaspoon Angostura bitters
4 cups (1 pound) all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon

Steps:

  • At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
  • When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
  • If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
  • Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
  • In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
  • Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
  • While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams

CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)



Caribbean Christmas Cake (Known As Black Cake) image

I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!

Provided by Lennie

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 lb butter, softened
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice
1/2 lb prune, chopped
1 lb raisins
1 lime, zest of, freshly grated
1 lemon, zest of

Steps:

  • Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
  • In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
  • In a separate bowl, sift together the dry ingredients.
  • In a third bowl, beat the eggs with the rum.
  • Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
  • Fold in flour mixture; do not overbeat.
  • Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
  • Remove cake from pan when cool.

BLACK MAGIC CAKE



Black Magic Cake image

Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.

Provided by Marsha

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  • In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  • Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g

BLACK BEAN CAKES



Black Bean Cakes image

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 24m

Number Of Ingredients 13

7 tablespoons olive oil
1 small onion (5 to 6 ounces), cut into small dice
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 tablespoons Emeril's Original Essence or Creole Seasoning
Two 15.5-ounce cans black beans, drained and quickly rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons hot sauce

Steps:

  • Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
  • Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
  • In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
  • Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
  • If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

TRINIDAD BLACK CAKE RECIPE BY TASTY



Trinidad Black Cake Recipe by Tasty image

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Provided by Rie McClenny

Categories     Desserts

Yield 8 slices

Number Of Ingredients 25

2 cups seedless raisin
1 cup dried currant
1 cup prune, pitted
1 cup dried cherry
1 ½ cups cherry brandy
1 ½ cups dark rum
1 cinnamon stick
1 star anise
¼ cup candied citrus peel, mixed
¼ cup sugar
2 tablespoons water
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground allspice
2 teaspoons baking powder
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
6 large eggs
½ teaspoon vanilla extract
½ teaspoon angostura bitters
½ cup sliced almond
½ cup cherry brandy
½ cup dark rum
¼ cup dry sherry

Steps:

  • Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.
  • About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.
  • Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.
  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.
  • Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.
  • In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.
  • With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
  • Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn't harden.
  • Transfer the batter to the prepared baking pan(s).
  • Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.
  • Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.
  • You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.
  • Brush with more of the soaking liquid before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 981 calories, Carbohydrate 114 grams, Fat 32 grams, Fiber 5 grams, Protein 13 grams, Sugar 70 grams

TRINIDAD BLACK CAKE



Trinidad Black Cake image

This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there, the better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is the minimum time required for the fruit to soak.

Provided by Roxanne J.R.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time P14DT10h50m

Yield 16

Number Of Ingredients 13

3 cups raisins
2 cups currants
1 cup prunes
⅔ cup candied mixed peel
1 ¼ cups cherry brandy
½ cup dark brown sugar
6 tablespoons dark rum
1 teaspoon mixed spice
2 cups butter, softened
1 ¾ cups dark brown sugar
10 eggs
4 cups self-rising flour, sifted
1 teaspoon vanilla extract

Steps:

  • Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
  • Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  • Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
  • Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
  • Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
  • Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

Nutrition Facts : Calories 727.8 calories, Carbohydrate 109.7 g, Cholesterol 177.3 mg, Fat 26.7 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 15.6 g, Sodium 618.3 mg, Sugar 69.4 g

BLACK CAKE



Black Cake image

A Caribbean Christmas meal isn't complete without a rum cake, says Brittney "Chef Stikxz" Williams, who teaches classes on the Food Network Kitchen app. In traditional recipes, the fruits are soaked in the liquor for months, but in this version, she soaks them for just two days. "It doesn't sacrifice any of the flavor," she says.

Provided by Food Network

Categories     dessert

Time 2h

Yield three 9-inch cakes

Number Of Ingredients 17

1 750-ml bottle plus 3/4 cup port wine
2 1/2 cups plus 3/4 cup white rum (such as Wray & Nephew)
1 pound pitted prunes
1 pound dried currants
1 pound raisins
1 pound maraschino cherries
4 sticks salted butter, plus more for the pans
1 1-pound box dark brown sugar
10 large eggs
1 pound (about 3 1/2 cups) all-purpose flour
2 1/2 tablespoons baking powder
1 tablespoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
2 tablespoons pure vanilla extract
2 1/2 tablespoons browning or molasses

Steps:

  • Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days.
  • Preheat the oven to 350˚ F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
  • Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
  • Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.

GUYANA BLACK CAKE



Guyana Black Cake image

Make and share this Guyana Black Cake recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 2h20m

Yield 2 CAKE, 2 serving(s)

Number Of Ingredients 19

1 lb raisins
1/2 lb currants
1/4 lb prune
1 cup rum
1 1/2 lbs brown sugar, packed (3 1/4 cups)
1/2 lb butter
6 eggs, beaten
1/2 lb flour (2 cups)
1/2 teaspoon baking powder
1 teaspoon mixed spice (nutmeg, cinnamon, cloves, allspice)
1/4 lb mixed peel
1/4 lb chopped nuts (optional)
2 egg whites
1/2 lb ground almonds (2 cups)
1/2 lb icing sugar (confectioner's, 2 cups)
1/2 teaspoon almond essence (extract)
2 egg whites
1 lb icing sugar (confectioner's, 4 cups)
1 lemon, juice of

Steps:

  • FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer.
  • TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool.
  • Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired.
  • Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts.
  • Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours.
  • Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days.
  • FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste.
  • Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing.
  • FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks.
  • Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried.
  • Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme.
  • Caribbean Cuisine....Betty "K".

Nutrition Facts : Calories 6157.1, Fat 167.7, SaturatedFat 67.8, Cholesterol 878.5, Sodium 1241.8, Carbohydrate 1087.6, Fiber 39.2, Sugar 900.9, Protein 76.4

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From metemgee.com
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THE MESSY HISTORY OF EMILY DICKINSON’S BLACK CAKE RECIPE
2021-08-20 Dickinson’s calls for two pounds of butter, 19 eggs, and five pounds of raisins; the assembled batter, according to the Houghton staff, weighs 20 pounds. Basted with brandy, the cake keeps for ...
From atlasobscura.com
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TRINIDAD BLACK CAKE / CARIBBEAN RUM SOAKED FRUIT CAKE
2014-01-01 Start with 1-2 tablespoons and gradually add more, if required, to achieve the desired color. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined (10-15 times). 11. Pour batter into one or two prepared 8 inch round baking pans (or pans lined with parchment paper).
From cookingwithria.com
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BLACK COCOA CAKE | BUTTERMILK BY SAM
2021-08-01 How to make black cocoa cake. Preheat the oven to 325. Grease and flour two tall 8” or 9″ round cake pans. Beat together the butter, sugar, vanilla and salt until light and fluffy, about 4-5 minutes. Add the eggs, one by one, allowing each to beat fully before adding another.
From buttermilkbysam.com
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JAMAICAN BLACK CAKE (CHRISTMAS RUM CAKE) | NOW YOU'RE COOKING
2019-12-23 Set aside. Prepare two, 8-inch cake pans by greasing them with butter, as well as lining with parchment paper. Preheat the oven to 350°F (180°C). For the batter: In a medium bowl, combine the flour, baking powder, mixed spice, cinnamon and salt. Set aside.
From nowyourecooking.ca
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BLACK FOLKS SOUTHERN TEA CAKE RECIPE - THE SOUL FOOD POT
Instructions for Black folk tea cake. Preheat the oven to 350 degrees F. In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy. Add the egg, lemon zest, sour …
From thesoulfoodpot.com
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‘BLACK CAKE’ BY CHARMAINE WILKERSON BOOKS REVIEW - WASHINGTON …
2022-02-11 By Keishel Williams. February 11, 2022 at 6:00 a.m. EST. Black cake has a complicated history. The dense, rum-soaked, fruit-packed dessert is a Caribbean tradition at Christmas, Easter and ...
From washingtonpost.com
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JAMAICAN BLACK CAKE - BAKE IT WITH LOVE
2021-12-13 Preheat your oven to 250°F (121°C). Next, blend the alcohol-soaked fruits in a blender or food processor until smooth. Set aside until the cake ingredients are combined. Then, line the bottom of a 10-inch springform pan or cake pan with a circle of parchment paper.
From bakeitwithlove.com
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ULTIMATE BLACK COCOA CAKE - DEEP, DARK, CHOCOLATE CAKE!
In a small bowl, slowly pour the hot coffee into the black cocoa, whisking well. Add the cream and whisk until combined. Slowly add the cocoa mixture to the creamed butter and beat well. A little at a time, add the flour and beat well after each addition. Bake at 350 degrees for 20-25 minutes.
From nelliebellie.com
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BEST FOR CARIBBEAN FAMILIES, BLACK CAKE IS SO MUCH MORE THAN A …
2021-12-22 “For me, Black Cake symbolizes the spirit of Caribbean people and islanders,” says Latisha Brown, head baker and product innovator for Neale’s Sweet N’ Nice, a Canadian dessert company that’s proudly Caribbean-owned.“It’s believed that Black Cake is evolved from British colonizer’s plum pudding – we added dried fruit, spices, and of course rum, and created …
From foodnetwork.ca
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HOW TO MAKE THE BEST TRINIDAD BLACK CAKE EVER - THISBAGOGIRL
2020-11-24 Add beaten eggs mixture to creamed butter and sugar. When well mixed, fold in the flour, baking powder, and cinnamon. Add soaked fruits, mixed peel, cherries, and almonds if using to the mixture. Add browning till you get the the desired color.
From thisbagogirl.com
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BLACK SESAME CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Grease two 6” x 2” or three 8” x 2” layer cake pans, line them with parchment, and grease the parchment. To make the batter: In a medium bowl, whisk together the flour, sesame powder, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the butter, sugar, and tahini until smooth.
From kingarthurbaking.com
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BLACK WHITE AND GOLD CAKE - THERESCIPES.INFO
Black, White And Gold Fondant And Buttercream Cake hot www.reddit.com. 87. Posted by 1 day ago. Stayed up until 2am finishing this cake for a potluck today (Sunday 5/29/22) She isn't perfect but I hope everyone likes it. The flavor is a Mint Chocolate Cheesecake Cake. with three lays of Dark Chocolate Cake and two layers of Mint Cheesecake. 6 ...
From therecipes.info
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CARIBBEAN BLACK CAKE RECIPE | WAITROSE
1. Put the mixed dried fruit and prunes in a bowl with the rum. Cover and leave to stand for at least 6 hours or overnight. 2. Tip the fruit and any unabsorbed rum into a food processor, and blend briefly until the fruits are chopped but not completely puréed. 3. Preheat the oven to 150°C, gas mark 2. Grease and line the base and sides of a ...
From waitrose.com
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THE BEST BLACK SESAME LAYER CAKE RECIPE - MOCHI MOMMY
2021-12-04 Preheat oven to 350 degrees F. Grease and line three 6" round cake pans. Using a stand or electric mixer, beat eggs and sugar until pale and fluffy. Add oil and beat until homogenous. In a separate bowl, mix black sesame paste and yogurt. In another bowl, mix flour, baking powder, baking soda, and salt.
From mochimommy.com
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IN THE CARIBBEAN, IT'S NOT CHRISTMAS WITHOUT BLACK CAKE
2021-12-20 Colonial History in a Cake. Tucking into a slice of black cake is like eating a piece of Caribbean colonial history. In the 17th and 18th centuries, more than a dozen Caribbean islands were part of the British West Indies, a colonial outpost built on a lucrative sugar industry powered by enslaved African labor.
From recipes.howstuffworks.com
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BLACK CAKE RECIPE - GO BARBADOS
Combine fruit with wine, rum, falurnum, Guiness and spices. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. Heat oven to 250 degrees F. and line 3 cake pans with waxed paper. In a large bowl, cream butter and sugar until and fluffy, and in a seperate bowl, combine 2 tablespoons water to egg and essence.
From gobarbados.org
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JAMAICAN BLACK CAKE - JAMAICAN BREEZE
2021-12-28 The first step you want to take when you make this delicious treat is soaking your dried fruit. You’ll place the dried fruit in a jar and cover it with your alcohol of choice – either a sweet dessert wine or rum. Then, you let it sit for at least 5 days. If your fruit soaks up all the wine, you’ll want to add more to keep it covering the ...
From jamaicanbreezeindy.com
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Top Asked Questions

What are the ingredients in black cake?
Only two traditional West Indian ingredients are used in this recipe: mixed essence (prepared from vanilla, pear extract, and almonds), and burnt sugar syrup. Without this caramel, the black cake would simply be a fruit cake. Many home cooks use a proprietary browning called Kitchen Bouquet instead of making their own burnt sugar syrup.
How do you make a Jamaican black cake?
Jamaican Black Cake. Ingredients. Directions. Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks.
How do you make black cake from fresh fruits?
Pulse together about 3 to 5 times, depending on the desired chunkiness of the fruits. Pour the chopped fruits to a large container and cover tightly. Place in a cool, dry place to sit for up to a year, periodically turning and adding more rum throughout the year. For this black cake recipe, the fruits can soak for 4 days before use.
How long to bake a black cake?
Bake the black cake. Place your cake pan into the middle of your center rack and bake at 250°F (121°C) for 2 hours. Then, start testing the cake with a toothpick or cake tester.

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