BAJAN SUN MAGAZINE
T
OCT 2014
Bajan Black Cake/Great Cake/Rum Cake
his delicacy in Barbados is mostly seen around
the Christmas season. The black cake was once
referred to as the British Plum Pudding or Christmas
Figgy Pudding but with the inclusion of Barbados'
rum and the substitution of some ingredients to a
more Caribbean nature, it has now been transformed
to a truly memorable product known as a Bajan Black
Cake.
This cake is made for special occasions such as
birthdays, weddings and anniversaries. The cake
comprises of fruits especially cherries, raisins,
prunes, orange rind and as the name suggest rum.
Differences with the original recipe are the use of
Barbados' rum replacing the brandy. Preparations for
this local delicacy are done 2 - 3 weeks in advance,
where as the British Plum Pudding was done 24
hours in advance.
Ingredients:
5 lbs mixed dried fruit (raisins, currants, prunes, cherries)
1/4 lb nuts, chopped (almonds, pecans, walnuts)
1/2 lb mixed citrus peel, chopped (lemon, lime, orange)
1/4 lb pineapple jam
2 lbs brown sugar, divided
2 tablespoons mixed spice (cinnamon, clove, nutmeg, allspice)
1 tablespoon vanilla essence
1 tablespoon almond essence
1 cup dark rum (Barbados)
10 eggs
12 ounces flour
1 teaspoon baking powder
1 lb butter or 1 lb margarine
1 teaspoon salt
1 cup port wine
1 cup dark rum (Barbados)
101
1 cup water
browning sauce (Kitchen Bouquet is preferred)
The ingredients are mixed, left to soak in good ole
Bajan Rum for this lengthy duration to give the cake
a nice strong but unforgettable flavor. Along with
soaking the ingredients, the finished product is
usually showered with blessings of a nice Falernum,
(an alcoholic syrup used in the Caribbean) Brandy or
Barbados' rum to give it a nice moist exterior. As you
may have guessed, the level of duration for soaking
and the quantity of alcohol used should change
depending on the consumer.
Fine wine enthusiasts or social drinkers would use a
complimenting amount of any liquor of their choice
to satisfy their friends, family or guests. Done
correctly these cakes can make for a great gift or
lovely dessert. Two advantages of this cake are that
it can be stored for as long as 2 months in a cool
place and this cake is well known for creating a very
nonchalant ambience among those partaking in its
"unique" flavor. Happy Baking!
Directions:
1) Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and
1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to
steep for 3 weeks or more.
2) When ready to bake, cook fruit over a low heat with 1 cup of water for 15
minutes. Cream the butter/margarine and remaining sugar well and add eggs
beating in one at a time. Add this to the fruit mixture. Stir in enough browning to
make the mixture dark brown in color. Add the flour and baking powder last.
3) Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are
greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
4) Ba