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Thread: guyana black cake or other black cake (christmas cake)

  1. #1
    sebas4920
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    guyana black cake or other black cake (christmas cake)

    Please post your recipes here, if you could.

    thank you!

    I found a recipe but it has problems, for example it doesnt say how much of the sugar is for the caramel, and how much is for creaming with the butter. it also calls for a HUGE ammount of peel, 1/4 pound. most recipes I have ever seen call for 1/4 teaspoon to A MOST a tablespoon, unless I am mistaken 1/4 pound is too much.

    Ingredients

    * ¼ lb cherries
    * 1 lb local dried fruits (or raisins)
    * 1 cup rum
    * 1½ lbs. brown sugar
    * ½ teaspoon baking powder
    * 1 teaspoon cinnamon
    * ½ lb flour
    * 12 eggs
    * ¼ lb orange or lemon peel
    * ½ lb butter

    Preparation

    * Grind dried fruits and soak it in 3 cups of rum. Store in an air tight container for three weeks.
    * Prepare the caramel by heating the sugar until it turns dark brown.
    * Cream the butter and sugar. Add the eggs, soaked fruits, and rum. When it is well blended, pour the caramel.
    * Add the flour with the baking powder and mixed spice.
    * Fold in the cherries.
    * Pour mixture in a baking pan and bake in a slow oven (about 300 degrees F.) for two hours. Remove cake from pan after two days.

  2. #2
    sebas4920
    Guest
    maybe it means whole peels, and not grated ones

  3. #3
    go ketch yuh crowd neva-C-come-C's Avatar neva-C-come-C is offline
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    half to two-thirds as much sugar as flour (by weight) should do it. the dried vine and glace fruits are of course sweet


    after creaming the butter, put in the 1/4 teaspoon of grated lemon/lime rind

    the 1/4 lb of orange or lemon peel is candied peel which you may also grind and soak

    for the caramel
    select pan/pot (not your best non-stick!!!)
    add a tablespoon and a half brown sugar to pan on a medium to high heat
    stir the melted golden brown solution until it is deep brown/black
    when it starts to smoke turn off the heat

    if the smoke is acrid, burns the nostrils and makes the eyes smart, the caramel is undoubtedly ready


    and if by chance, you end up with a coal-black lump keenly stuck to the bottom of your pan, go out and buy this

    add the caramel (and stir) until cake mixture is dark brown (darkens further with baking)



    remember scraping the mixing bowl and licking the spoon are essential to the process

    do post a picture of the final outcome, whatever shape it takes
    fresh, fast, fronted and forward

  4. #4
    Registered User BacchanalDiva's Avatar BacchanalDiva is offline
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    This recipie calls for browning but I leave it out and my cake does be black; my mom never used any and all these years her cake black.

    Trini Xmas Cake

    1 lb prunes
    1 lbs raisins
    1 lbs currants
    1 lbs sultanas
    1/4 lb mixed peel
    1/2 cup cherries chopped in 1/2
    1/4 lb chopped almonds
    1 1/2 cups cherry brandy
    2 cups rum (keep more on hand to wet it every couple days)
    1 lb or 2 cups butter
    1 lb or 2 cups sugar
    10 large eggs
    1 tsp grated lime peel
    2 tsp vanilla extract (use the one from home not that supermarket shyt)
    1 lb or 4 cups flour
    4 tsp baking powder
    2 tsp ground cinnamon
    1/4 cup browning (again, I never use it)
    1 cup mixture of rum, cherry brandy and sherry

    As many days before as possible combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brandy and rum and leave to soak

    Line three 8" round cake pans w/ double layers of wax paper

    Cream butter and sugar until light and fluffy

    Beat in eggs one at a time; add lime peel and vanilla

    Combine flour, baking powder, and cinnamon; fold into creamed mixture gradually

    Add fruit and enough browning to give desired colour; stir well

    Put in lined baking pans 3/4 full and bake in preheated oven at 250 degrees for first hour; reduce heat to 200 degrees for remaining 1 & 1/2 hours or until tester comes out clean

    Prick hot cake and soak w/ mixture of rum, cherry brandy and sherry. Cover and set aside

    As alcohol soaks in pour more and continue to do so for 12 hours (I continue to do so until the cake is finished).


    P.S. Why yuh didn't put this in DT's recipie thread?

  5. #5
    cassette_craig
    Guest
    This is the real recipe here, i got it direct from one of the best black cake makers in Guyana

    Name: Black Cake (Guyanese)

    Ingredients:

    1½ lb mixed dried fruit
    2 oz mixed peel
    1 tsp mixed spice
    4 oz chopped peanuts
    8 oz soft brown sugar
    8 oz margarine
    6 eggs
    ¼ tsp baking powder
    8 oz flour
    ½ bottle red wine and/or rum
    1 lb sugar for making caramel
    2 tbsp red wine for making caramel

    Preparation:

    Wash and dry the fruits, then grind or chop the fruits, nuts and fruit peel together.

    Caramel:

    Heat the sugar and when melted, add the wine. Simmer until dark colour is obtained.

    Mix the wine and the rum and pour over the fruits. Leave to soak for a day or more (up to three months).

    Grease and doubly line an 8 inch cake pan.

    Cream the sugar and margarine. Add eggs one at a time (beaten or unbeaten).

    Add fruits and stir well. Add enough caramel to make it as dark as desired.

    Sift the flour, baking powder and powdered spice together. Add a little at a time and fold in. Mix to a soft dropping consistency using wine or rum.

    Pour the mixture into the prepared pan and bake in a slow oven, 300°F for 2 hours (on middle shelf).

    Pour wine and rum over immediately after cake is baked. Repeat 3 or 4 times.

    Notes: Store-bought caramel may also be used.





    YEAH RIGHT u know i didnt get this from no person. This is the correct recipe though

  6. #6
    go ketch yuh crowd neva-C-come-C's Avatar neva-C-come-C is offline
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    Quote Originally Posted by cassette_craig View Post
    This is the real recipe here, i got it direct from one of the best black cake makers in Guyana

    Name: Black Cake (Guyanese)

    Ingredients:

    1½ lb mixed dried fruit
    2 oz mixed peel
    1 tsp mixed spice
    4 oz chopped peanuts
    8 oz soft brown sugar
    8 oz margarine
    6 eggs
    ¼ tsp baking powder
    8 oz flour
    ½ bottle red wine and/or rum
    1 lb sugar for making caramel
    2 tbsp red wine for making caramel



    YEAH RIGHT u know i didnt get this from no person. This is the correct recipe though

    fresh, fast, fronted and forward

  7. #7
    sebas4920
    Guest
    thank you everybody!


  8. #8
    cassette_craig
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    Quote Originally Posted by neva-C-come-C View Post
    did you saw dis part?
    Notes: Store-bought caramel may also be used.

  9. #9
    cassette_craig
    Guest
    Some people use caramel some dont yuh want argue dat??????



    Off-Topic: Your username has me laughin everytime

  10. #10
    go ketch yuh crowd neva-C-come-C's Avatar neva-C-come-C is offline
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    Quote Originally Posted by cassette_craig View Post
    Some people use caramel some dont yuh want argue dat??????





    Off-Topic: Your username has me laughin everytime

    no, meh nar waar argue bout who nah use nuh bun suga

    an nutten nar gee yuh de rite fuh laff afta meh name

    (assumin yuh ah nyam deaders) yuh dun setup yuh garlik pork?

    fresh, fast, fronted and forward

  11. #11
    go ketch yuh crowd neva-C-come-C's Avatar neva-C-come-C is offline
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    Quote Originally Posted by sebas4920 View Post
    thank you everybody!



    like cake nuh dun bake yet?
    fresh, fast, fronted and forward

  12. #12
    cassette_craig
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    Quote Originally Posted by neva-C-come-C View Post
    no, meh nar waar argue bout who nah use nuh bun suga

    an nutten nar gee yuh de rite fuh laff afta meh name

    (assumin yuh ah nyam deaders) yuh dun setup yuh garlik pork?

    garlic pork dun til it DUN, a nex set on the way hahahaha. well black cake dont eva dun, peppa pat dun mek and DUN tuh, suh a nex set a dat a come, ham deh waitin.

    Everyting else ppl gun bring forth and we mek one huge table of tings.

    How bout you?

    Yes yuh name funny suh i gah laugh at it. Up to Sunday i been tellin people how dem is neva c come c and i laugh hard den faught louder

  13. #13
    go ketch yuh crowd neva-C-come-C's Avatar neva-C-come-C is offline
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    Quote Originally Posted by cassette_craig View Post
    garlic pork dun til it DUN, a nex set on the way hahahaha. well black cake dont eva dun, peppa pat dun mek and DUN tuh, suh a nex set a dat a come, ham deh waitin.

    Everyting else ppl gun bring forth and we mek one huge table of tings.

    How bout you?

    Yes yuh name funny suh i gah laugh at it. Up to Sunday i been tellin people how dem is neva c come c and i laugh hard den faught louder

    de gt crew dun buy de casreep …so some peppapot comin

    fuh de moment peppapot an kfc pon de menu


    tell meh… yuh does mek yuh own cassreep?




    reminder dis is ah food tread...so easy wid de farts
    fresh, fast, fronted and forward

  14. #14
    cassette_craig
    Guest
    Quote Originally Posted by neva-C-come-C View Post
    de gt crew dun buy de casreep …so some peppapot comin

    fuh de moment peppapot an kfc pon de menu


    tell meh… yuh does mek yuh own cassreep?




    reminder dis is ah food tread...so easy wid de farts
    hahahahaha arite banna

    My dads does bring out casareep whenever he guh in the interior suh we always set wid casareep. The amerindians are bosses at mekkin casrareep suh dats where we get ours from.

    peppapot and kfc??? hahahahaha power combo

  15. #15
    SocaLuvinYardieGyal Caribsun's Avatar Caribsun is offline
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    Black Cake

    raisins, currants, and prunes
    port wine
    rum (I prefer Appleton Estate Rum).

    ***some soak fruits in wine for months. If you don't have time for that, just boil the fruits in the wine/rum for a few minutes. Once they're brought to a boil, turn off stove, cover pot, and let fruit sit in mixture for a day or two. Grind the fruit/wine mixture in a blender/processor before you're ready to bake the cakes.


    1/2 pound of butter
    1 cup of sugar
    1 tbsp of cake browining
    2 tsp. lime juice
    2 tsp. vanilla extract
    1 tsp. of almond extract
    orange peel (McCormick sells dried orange peel).
    4 eggs
    1/2 cup of fruit
    1 cup of flour
    1 tsp. of baking powder
    1 tbsp. allspice
    1/4 tsp. salt
    Add rum (I use a tbsp. of Appleton Estate Rum)

    1. Cream butter and sugar in blender
    2. Add 1 tbsp. of cake browining
    3. Add extracts and lime juice

    4. Add eggs (one at a time)

    5. Add 1/2 cup of fruit (ground fruit that was soaked in port wine and rum)

    6. Add dry seasonings and then add rum.

    Blend for extra 5 minutes

    pour batter into cake pans that were greased and sprinkled with flour. Bake at 350 degrees until center is done (tested with cake tester or knife).
    Last edited by Caribsun; 12-18-2007 at 04:48 PM.

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