How To make Babados Dark Cake
Ingredients
1
pound
raisins, seedless dark
1
pound
raisins, seedless, golden
1
pound
currants
1/2
pound
candied cherries
1/2
pound
mixed candied peel
1/2
pound
prunes, pitted
1/2
pound
dates
1
pound
almonds, skin removed
1/2
teaspoon
salt
1/2
pint
run, dark Barbadian
1
bottle
stout beer, eg. Guiness
How To make Babados Dark Cake's Videos
Bajan Black Cake. Barbados ???????? #Barbados #BlackCake #Christmas #Dessert #Recipe #PhilMeetsFood
Black cake with no eggs no alcohol | recipe caribbean black cake/fruit cake
ingredients
1 2/3 cups all purpose flour
2 sticks butter /1 cup
1/2 cup granulated sugar
1/2 brown sugar
3 cups pureed fruits
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp clove
1 tsp almond extract
1 tbsp vanilla extract
1 tbsp orange zest
3 tbsp cornstarch mixed with 6 tbsp water
fruit mix
1 cup raisins
1.cup prunes
1 cup cherries
1 cup cranberries
hot grape juice
preheat oven to 285°F bake cake for 2 to 2 1/2 hours depending on your oven temperature. check after 2 hours for doneness make sure your cake is fully cooked especially in the middle.
follow me on IG
follow me on Facebook:
tik tok candy tha glam cook 1
email me at candythaglamcook@gmail.com
for inquiries, sponsorship, reviews etc
Soaking Fruits for Black Cake and Fruit Cake || Guyanese Christmas!- Episode 317
If you would like to help support my channel, please check this out:
__________________________________________________________________________
Amazon Affiliate Links:
For the wok I use:
For my tortilla press!:
For my tawa!:
Cassava Flour:
For My Mortar and Pestle!:
For the IMUSA griddle pan I use:
For my cast iron dutch oven!:
For my blue IMUSA Pan:
For my tostones press:
For the knife I use!:
Tera Mortar and Pestle!:
Wire racks:
Glass Bowls:
Karahi/Caldero Pack:
Karahi/Caldero Pot:
Core silicone spoons:
Core silicone spoons (small pack):
Large Stainless Steel Spoons:
Nonstick Pot:
Dutch Oven:
__________________________________________________________________________
Ingredients and Measurements:
For the batch we made:
4 lb. currants
4 lb. raisins
4 lb. dried prunes
2 lb. maraschino or glace cherries
1/2-1 cup mixed peel (OPTIONAL)
2 and 1/2 (2.5) 750 mL bottles of red wine
1/2 of a 750 mL bottle of rum of your choice
To make a smaller batch of fruits:
1 lb. raisins
1 lb currants
1 lb dried prunes
1 lb maraschino cherries/glace cherries
1/3 cup mixed peel (OPTIONAL)
(1) 750 mL bottle red wine
1/2 cup rum of your choice
__________________________________________________________________________
Follow me on social media!
Instagram- @matthews.guyanese.cooking
Facebook- matthews.guyanese.cooking
Barbados Christmas Fruit Cake/Black Cake/Great Cake
SMASH the LIKE button to help me grow
SUBSCRIBE and SHARE with your friends
Turn On POST NOTIFICATIONS
follow me on social media:
Email: tinaraine59@gmail.com
Fan Mail
PO Box 771452
Ocala FL 34477
This Barbados Christmas fruit cake is a desert that contains lots of rum and wine. Dried fruits are soaked in rum, wine, and falernum for up to a year, then this aromatic flavor is added to your cake mixture and baked for 90 mins, after it comes out of the oven more wine and rum is thrown over the cake. Just remember do not drive after you've eaten this cake it's very indulgent.
For A one pound Cake you will need
1 lb. sugar
1 lb. unsalted butter
1 lb. flour
1 tbsp. baking powder
1 tsp cinnamon
1tsp nutmeg
1 tsp allspice
1/2 tsp salt
4 cups of soaked mix fruits
4 to 6 tbsp. browning
8 eggs
1 lime skin
1 tsp vanilla essence
1 tsp almond essence
Blend sugar and butter together until light and fluffy.
Beat together 8 eggs, vanilla, almond essence and peeled lime skin.
Add egg mixture to beaten butter and sugar and continue mixing for another min.
In a separate bowl add dry ingredients together, flour, baking powder, cinnamon, nutmeg, allspice and salt, mix dry ingredients together well.
Add two cups of soaked fruit mix to sugar mixture and mix well.
Add 4 tbsp. browning and continue to mix
Slowly add flour, remaining mix fruits and browning.
Add browning until you've reach your desire color.
Grease two baking pans and bake at 275 for 90 mins or until inserted stick comes out clean.
While still warm add a mixture of rum and wine all over cake and leave to come to a complete cool.
Serve and enjoy.
Watch BARBADOS CHRISTMAS BLACK CAKE MIX on how to put your fruits together
Mixing Bowls Set, 35PCS:
Hamilton Beach 12-Cup Food Processor:
EGGLESS Jamaican Fruit Cake | Black Cake
INGREDIENTS ⬇️ ⬇️ ⬇️ ⬇️ ⬇️
Tap this link to see how I stew fruits
2 - 2 1/4 measuring cups PUREED stewed or soaked fruits
4 - 6 tbsps Browning
2 tbsps vanilla
2 tbsps lemon juice
1/2 tsp lemon zest
1/4 tsp lime zest
1/2 tsp orange zest
2 cups allpurpose flour, SIFTED
1 tsp salt
2 tsps baking powder
1 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp ground ginger
1/8 ground cloves
1 stick unsalted butter, softened
1 1/4 cup soft brown sugar
3 Tbsps canola oil
3 Tbsps water
3 tsps baking powder
????Depending on your oven, the cake should be done between 2 hours and 2 1/2 hrs. If you add more liquids or fruits than I did, the consistency of your cake will be slightly different and you need to bake for much longer.
???? For a taller cake, use a smaller but taller cake tin
???? This cake is very moist, so there's no need to spritz it too much.
Episode 10 - BAJAN (How To Set Up Your Fruits For Black Cake) - PART 1
BAJAN (How To Set Up Your Fruits For Black Cake) - PART 1
PREPPING THE FRUITS
1 LB GLAZE CHERRIES
1 LB CURRANTS
1 LB RAISINS
1 LB PRUNES
1 LB DATES ( IF YOU CAN FIND THE CHOPPED ONES, IF NOT JUST MIX THEN IN THE BLENDER)
1/2 LB MIXED PEEL/ DRIED CITRUS FRUITS
BARBADOS “MOUNT GAY RUM” 2 1/2 - 3 CUPS (IF YOU LIKE TO TASTE A LOT OF RUM IN THE CAKE)
“ FALERNUM 2 - 2 1/2 CUPS (START WITH 2 CUPS AND IF YOU THINK YOU NEED MORE YOU CAN ADD A LITTLE)
PORT WINE 2 - 2 1/2 CUPS “ “ “ “ “ “ “ “
PUT ALL THE FRUITS IN A LARGE CONTAINER AND MIX WELL; PUT A THIRD OF THE FRUIT MIX IN A HIGH POWERED BLENDER AND ADD A THIRD OF EACH OF THE LIQUIDS, COVER THE BLENDER AND MIX UNTIL THE MIXTURE IS WELL BLENDED TO THE RIGHT CONSISTENCY AND REPEAT WITH THE REMAINDER OF THE FRUIT MIXTURE.
POUR THE BLENDED MIXTURE INTO A LARGE AIR TIGHT GLASS JAR AND SEAL. THIS CAN BE STORED IN A COOL DARK PLACE FOR UP TO ONE YEAR. THE LONGER IT SITS THE MORE POTENT IT WILL BE.
P.S.
IT IS BEST TO USE A “ GOOD EFFICIENT BLENDER “ OTHERWISE YOU CAN SOAK THE FRUITS OVERNIGHT BEFORE BLENDING.