3 Eggs. But this cake is super good! For soaking the fruit? Unfortunately, I also haven’t heard back from anyone asking the same question, so I can’t give more information about the taste, etc. Gosh I hope you see this comment soon my fruit is soaking. You could definitely use a good quality triple sec, or even Grand Marnier (if you feel like splurging). Yes, the taste of sponge cake is truly a delight to the palette. I would definitely recommend having a VERY sharp chef’s knife! This looks really delicious and cute, i cant wait to make one on my own. Thanks so much!! I’ve successfully finished baking the cakes and I used cut brandy to soak them. Join our feeds to automatically receive the latest headlines, news, and information delivered weekly to your mailbox for FREE. Should I reduce the sugar in the recipe?? Not only is it moist and rich, it’s also dunkably delicious. Glad to know I wasn’t the only person who couldn’t make the twitter party–we’ll have to reschedule another time! I had soaked all my four loaves with it. I only have cotton, linen towels are very difficult to find here. Thank you!! Delicious. 1480 Block III Providence, East Bank Demerara, Guyana But he likes it with marzipan and icing (traditional British–I live in the UK). The sponge cake is a foam cake while the pound cake is a butter cake,” according to journalist Cynthia Nelson. My question for Laura is about the Sherry –  it comes in all types of sweetnesses. I baked thet loaves today and am wrapping them in triple sec soaked cheesecloth. I think pineapple sounds great, but I would personally steer away from dates in this recipe (unless used in a very very small quantity). 1/4 tsp Salt. thank you! I know nothing with alcohol. Food For Special Event. It is the BEST! It will not have the same taste without the alcohol, but you could try additional orange juice. Don’t see why that would be a problem at all 😉 Enjoy! It will definitely be a touch sweeter, but I still think the cake will come out nicely either way. I also through in a little nip sized Southern Comfort 80 to boost the cherry note. Indian Desserts Indian Sweets Indian Dishes Indian Food Recipes African Recipes Snack Recipes Dessert Recipes Cooking Recipes Snacks. Did want to point out though that I don’t believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? Pour cherry brandy and rum and leave in a cool corner, covered, so that it can soak up the alcohol. I made a dairy free version substituting butterby extra virgin olive oil. Hope this helps! So happy to hear this! I used mixed dried raisins, cranberries, and cherries along with apricots, figs, and dates. Several ingredients have been revamped and simplified to make it easier to prepare in your own kitchen. As hard as it is to believe, I first shared this fruit cake recipe back in 2013. Cannot get over how beautiful these pictures are Laura : ). Now back to the sponge cake, this was the first time making this cake and first time using a mixer, growing up as a kid, I used to bake cake from the box and but I mixed it with a wooden spoon because we didn’t have a mixer. I baked these for the whole night. I’m not sure, but this is why I say to use cheesecloth or a linen. I would assume I could just add that after baking? If you recognize today’s dessert, you deserve a pat on the back! Thanks Laura. also, i can’t really taste the difference between the dried cherries and the raisins– but i think it is probably because i used brandy, a grape product, instead of rum. You could try the same method (again, spray the blade) of a large, heavy-duty food processor too. You can even add bittersweet chocolate, which is my dad and sister’s favorite variation! I don’t eat it but I like the challenge. I hope it wasn’t too detrimental that I added towards the end, before the fruit, because I realized I hadn’t added them yet and couldn’t find mention of them in the steps! The fruit cake batter is transferred and divided between two loaf pans and baked in a loaf tin at a low temperature for nearly an hour and a half. Would that be okay? I’ve never heard of a nut glaze for a cake, but you can always do the normal glaze and just top it with pecan pieces as shown in the image. Thank you very much! Packed full of flavors. I recommend re-soaking the cheesecloth every week or so, or whenever it is dry. Thanks for your comment! ♡. Food And Drink. I followed the recipe exactly. I don’t believe it will be very detrimental to this cake, but I REALLY appreciate you bringing this to my attention. Hope this helps! Poor fruit cake, it gets such a bad rap. I tasted a little bit before wrapping in triple sec. Fruit Cake. A Beautiful Plate is a recipe website dedicated to simplifying the art of cooking and sourdough bread baking. Cover up with marzipan and royal icing. 10 ratings 4.6 out of 5 star rating. Oh the dilemma, haha. i will stick to the recipe as much as possible. I am not a baker, but I don’t know what else could be the reason. Was committed to the process and time this requires. This cake recipe is so good!! What an amazing write-up and review. In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). A question about soaking the cake. This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. I like the dark chocolate added! Please advise. Its fluffy goodness is mildly flavoured with all sorts of delicious ingredients. Laura, what is the name of  Rum Used in this recipe.Â. Hi I have recently come across this beautiful fruit cake I too have never liked fruitcake but I’ve actually made too they are currently in a cool dry place sucking up all that boozy goodness I made them in Bundt pans and they’ve turned out beautiful thank you so much. This is such a lovely recipe, thank you so much for sharing it!  Also, what was she referring to when she mentioned the “butter?”. I plan on making them this weekend to give it time to soak over the next 3 weeks until Christmas. This year I died the raisins, all the other fruits, and then I had a random bag of chopped dates so I threw them in as well! Yes, all the positive reviews are amazing! Will the aging darken the cake? RECIPES From Guyana and the Caribbean - From Guyana Outpost archive; Historical Hotel Ads of Early Guyana - by Dmitri Allicock; U.S. has no intention of setting up any military base in Guyana – U.S Admiral; A Blind Boy - story and moral; Opinion: Old Year’s Night Celebrations and Auld Lang Syne music - By Dave Martins Secondly, I didn’t have a loaf pan, so I used a bundt cake pan, and it worked beautifully! The first thing in the morning, my mum just cut a slice and ate it right away before I could put in the fridge. We have allergies to alcohol in my family. This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. Will that change anything? I’m making it for my father-in-law’s birthday, because he loves fruitcake. Being a non drinker, I actually added nearly half a bottle of rum. This is also always served at a Guyanese wedding, always. Will this recipe make two 9×5 loaves? Thank you so much for taking the time to leave your thoughtful comment and hope you’ll have a chance to come back to visit the post and leave a review 🙂. THANK YOU FOR SHARING!! except for the spicing- it is spiced like pumpkin pie and since we will eat pumpkin pie. Could you get your mother to advise you and update your response please. Thanks for the feedback Ritu! As for soaking, I would STRONGLY recommend removing the paper towels and replacing it with a linen, the paper towel might disintegrate and this cake is sticky, so I’m worried paper towel residue might be left on the cake when you remove it. Sorry Thea. The alcohol does not cook off, so you taste it/smell it. How long will this last if I keep soaking it each week in the sherry? This recipe is started in October or November so as to let it mellow before the holidays. Oct 1, 2019 - Explore celia's board "Guyanese Pepper Pot" on Pinterest. Do you recommend aging the cake in the fridge or does it need to age outside of the fridge? This cake is awesome … I’ve made it three years in a row for my husbands birthday. Can I use Cream sherry to soak the fruit instead of rum? My mom has tweaked and perfected it over the years. Posts may contain Amazon Associate or RewardStyle affiliate links. To cut the sweetness and add amazing flavor, we’ll soak the … Preparation. Do you have to use parchment paper? Lemon Cheesecake with Mixed Berries. Marshmallow fondant. I couldn’t find the metric conversion or by weight recipe. But I am a recovering alcoholic so this puts a little twist into things. I wouldn’t recommend the soaking step if you are serving it to sober people (personally, doesn’t seem like a good idea! Thank you so much for your encouragement! I wouldn’t add any more dried fruit (than the recipe calls for, unless you’re substituting one for another) – because it is already very fruit heavy and the ratio will be thrown off. Feel free to ask other questions if you have them. 1. wash and chop veggies into bite size pieces 2. boil veggies adding the hardest first, strain and set aside 3. stir fry is a fast process, hence the need to pre - boil the veggies. The dried fruit will hydrate and plump up and soak up all of the dark rum during this time. Maybe it is the candid fruit? Butter as well…. and if i could have found dried unsweetened cranberries they would have been good. This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up 45 mins . I think it will work but want your thoughts. I’ve found that just a week of soaking makes the biggest difference in flavor, but your plan also sounds great 🙂 So thrilled you love this recipe as much as my family does! The next step is to cream the butter and sugar; mix them until the sugar has completely dissolved into the butter. Pineapple could be great, but can be tricky to cut into small pieces, which is ideal. It took forever for me to chop the fruit (as I’m sure you know!) She simply wraps the cheese-cloth wrapped loaf tightly in foil and shipped it priority (2-3 day shipping would be better) with some padding in the box – especially in the winter when it’s colder, it can absolutely hold up completely fine. I would have to make 9-10 mini loaves. Question, is it okay to put wine? I want to limit the fruits, perhaps pear apricot ginger hazelnut with Poire Willams, cherry blueberry dark chocolate walnut with cherry liqueur for example. i also used dates instead of figs, but other than those 2 things, i stuck to the recipe. Which do you think would work the best? You might be able to get away with a little less, but I wouldn’t mess with reducing too much or the cake either won’t have enough batter or will just be smaller in the end/cook faster. This is one of the best things I’ve ever baked. has anyone successfully mailed these fruit cakes across the country? I’ve never made fruitcake before so not quite sure. “There are two types of raised cakes – foam cakes and butter cakes. I was wondering if this one would be too sweet with marzipan added into it. Can i also know how long i should soak the dried ingredients. I wish that I had that old crock. I have an old recipe that mother said won Thanks Tieghan!! ), but I do believe it would be fine if it was kept in a very cold area, especially if it was consumed in a relatively quick amount of time. Wow! I’ve included instructions in the recipe below, so the fruit mixture should soak for about 24 hours. I read that early this morning and I’m not sure why my brain read “paper towels” and not kitchen towels (as you said!). Great question. Cakes are very moist and slice nicely. !  However, the hard work comes with mixing and baking. Your cake looks amazing and I’ve really been craving fruit cake.  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. My mom has tweaked and perfected it over the years. I love fruitcake. This fruit cake is not your average fruit cake recipe. I baked one cake in a 8×2 loaf, one in a 6×2 round pan, and then a batch of mini muffins. It means a lot!! So glad to hear that! ❤️, This looks absolutely delicious, can’t wait to try this style of fruit cake. See more ideas about guyanese recipes, recipes, caribbean recipes. I cover that in the instructions, it would probably be fine in a cold cellar (who has those these days? It has been a holiday staple in our household for as long as I can remember. I love how much fruit you’ve got in this cake…and the fact that it’s been soaked in rum makes it sound extra delicious! It is simply to hydrate the fruits and then the alcohol cooks off in the baking process – technically you could use other alcohols for that part of the recipe if you prefer. Mar 9, 2016 - This rum-soaked festive fruit cake is popular in the Caribbean at Christmas – every family has its own Caribbean black cake recipe. baking powder 4 eggs 1 cup soft margarine 1 1/2 cup brown sugar dark raisins soaked for 2 hours 1/ cup candied fruit 1/4 cup each, cashew, almond and pistachio nuts chopped 1 pinch nutmeg powder 1 pinch cinnamon powder 1/2 tsp. Wonderfully tasty & easy to make!! This post does get a lot of questions, though I’m happy to answer them 🙂 It does just take a long time to chop the fruit, but aside from that, the cake is pretty easy to make and yields two loaves, so it just is unfortunately is part of the process. ***** Ingredients. This recipe makes TWO standard loaf cakes – since I don’t know the depth of your cake tin (is it deep, is it shallow? What can we use to substitute instead? Or am I out of luck?Â. Woh! I actually have the fruit soaking in rum right now. I used dates in place of some of the raisins. Even my grandfather who has diabetes couldn’t resist having a bite. Clean Eating Chocolate Recipes. Sorry for the delay. =). I end up making 5 batch of your recipe. You photos are lovely. each grated lemon and orange zest. I actually put 1.5 cups of rum for each batch of fruits! My brain went to working overtime, deciding what I did and didn’t like and voila, Ali’s Guyanese Sponge Cake! So worth it! 6 ounces is 6 liquid ounces. Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? This fruit cake contains a ton of dried fruit.  For me, recipe makes 2 loaves….. just took one out of refrig made Nov 2016 & so delicious! I’m definitely going to try this cake but i also want to try all the recipes you’ve posted.  If I had had THIS when I was a kid, life would have been VERY different. We’ve been making this fruitcake for years, so I’m very confident in the recipe – but it does get prepared way in advance, so I think people forget to come back and tell me the final outcome! Thanks for sharing! Original Egg Custard, step by step Recipe Video II Real Nice Guyana (HD) ... Black Cake (Caribbean Rum Soaked Fruit Cake) - Alica's Pepperpot. See more ideas about guyanese recipes, food, caribbean recipes. 🙂. I don’t usually leave review or any comments but here i am. My grandmother insisted that we eat a piece or two every Christmas when we visited. I’m going to start telling myself that…that will make me feel much better about consuming the entire loaf. Hi Laura, Baking times varied, obviously. Guyana Black Cake. Both 9 x 5 OR 8 x 4, up to you! Unfortunately, I haven’t tried to make this recipe in 3×6 loaf pans, so I really don’t have any explicit baking instructions that I can offer. It turns cynics into converts. This cake yields two loaf cakes. Apr 22, 2020 - Explore Andy Bee's board "Guyanese Recipes", followed by 136 people on Pinterest. FOR THE CAKE: Wash and dry fruit. I had a ton of batter. My family loved it. My mom has never used brandy for wrapping – it is VERY high in alcohol content, so I would be a little hesitant unless you’re prepared for an even boozier flavor, since it does not cook off. Looked very good. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. Learn how your comment data is processed. Hi Laura! Combine flour, baking powder, breadcrumbs, mixed spice or nutmeg and mix well. So glad to hear I’m not alone in that. This fruit cake contains a ton of dried fruit. Classic fruit cake made with soaked unsweetened dried fruit. Personally, I think this particular fruitcake recipe isn’t as ideal for that, because it is SO LOADED on fruit (and it could potentially break if it’s not in a loaf form). Hi Dee! I generally increase liquids and sometimes will add an additional egg white, subtract some flour and sugar and cut in half leavening; also need to increase oven temperature a bit usually and less time in the oven; it just depends on what you are making. I would soak in the fruit in the fridge if that’s the case. Hmm. You definitely want a LOT of fruit. I think it will be fairly obvious when you start baking! Hope this helps!Â, I have two loaves in the oven at this moment. I’ll ask my mom about the marzipan – we don’t really do that with these fruitcakes, but I’m sure its more than possible. Couldn’t find the usual currants and really wanted black currants. Yes! This will be my first year in over 20 years of making fruitcake with dried fruit rather than candied fruit. I live with 2 sober ppl so it would be hard to share the cake with them if it has an alcohol taste to it, also I myself detest the taste of liquor in food, notes are ok but the alcohol taste is too chemically. I came down with the flu over the holidays. The cake also appears a lot lighter in colour than your photos. I am assuming you use a sweet sherry for this recipe? Happy to hear that! Black Cake is a staple at Christmas in Guyana and many countries in the Caribbean. Thanks for your comment and appreciate you sharing more details. So instead, I tested and updated the recipe to include regular raisins and golden raisins for contrast. Fruit-filled clementine cake. When the weather is cooler, mind you. If you’re ever gonna try one, definitely make sure it’s this one. Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! I saw another comment that mentioned marzipan on top. I wouldn’t recommend freezing it personally, as the texture would probably change! Again, thanks so much. Fruit Cake ( Fast, Last Minute ) Ingredients 2 cups all purpose flour 1 tsp. The fruit should be mixed but it won’t be sitting in huge quantities of alcohol. This fruit cake recipe has been passed onto me from my mom. will really appreciate your help. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. The Sponge Cake may have been the first cakes made without yeast. If you’re using the loaf pan I’m using from All-Clad, no need to grease the pan or add any parchment paper! Christmas fruit cakes are a big deal here, and my mom absolutely loves them. 4.6 / 5. sur 991 avis. Hey Laura, thanks for sharing this recipe. thanks a lot for your advice! I wouldn’t personally recommend it, but if you like the taste of marsala (because that flavor will be quite notice since that’s what you’re using to soak the cake), feel free to try it! I made this fruitcake for my friends , Everyone of them have liked it. I called mom, and said, “I’m in heaven.” And i just kept tasting it and moaning “oh my god”. Sweet, with real shredded coconut, raisins and sprinkled with fruit. Yes, the taste of sponge cake is truly a delight to the palette. So my question is can I replace the soaking rum and whiskey with liqueur? 🙂. The cake will be slightly taller if you use an 8 x 4 (but it will work just as well). I actually haven’t made this yet, I’m planning to next year but will make it ahead just to make sure it works. Alcohol should cook off during baking, but I’m not sure if that is still a problem with allergies! O..M…G… I just took them out. Saved from realniceguyana.com. Method. From this batch, did you get 4 or 5 or 6 mini loaves? The eggs help add binding (because this cake contains a TON of dried fruit. 😊. Thank you. Left a comment last year while the cakes were baking, now I’m back again to say they came out perfect and I’m making them again for the second year in a row!! and I will buy the proper sherry or liquor to apply and age all of them Please advise. 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