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Babados Dark Cake

 

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.
292

Yield

16

servings

Prep

Cook

Ready

Trans-fat Free, High Fiber
 

Ingredients

1 pound raisins, seedless
seedless dark
1 pound raisins, seedless
seedless, golden
1 pound currants
½ pound candied cherries
½ pound mixed candied peel
*
½ pound prunes
pitted
½ pound dates
1 pound almonds
skin removed
½ teaspoon salt
½ pint rum
dark Barbadian
*
1 bottle stout beer
eg. Guiness®
*
1 cup port wine
*
1 pound butter
sweet
¼ pound butter
irish style
½ pound sugar
12 large eggs
seperated
1 pound cake flour
½ teaspoon salt
1 teaspoon baking powder
1 ½ teaspoons cinnamon
ground
1 ½ teaspoons allspice
ground
¼ teaspoon nutmeg
fresh ground
*
¼ teaspoon cloves
ground
*
¼ teaspoon mace
ground
*
½ pint molasses
*
1 lime limes
fresh, juice of
*
1 tablespoon lime zest
grated
1 teaspoon almond extract
*
1 teaspoon essence
*

Directions

Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds. Mix together and grind in a food processor. Place in a clay crock and soak in rum, stout and wine for a mininum of one week. (May soak as long as a year. Add more rum and stir occasionally if you do).

Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.

In a separate container sift together the flour, baking powder, spices and salt. Place the steeped fruit mixture into a large mixing bowl, stir in molasses. Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition. Fold in beaten egg whites and lime juice.

Spoon the mixture into cake pans which have been lined well with greaseproof paper. Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.

Bake for approximately 2 hours or until tester comes out clean.

Cool in pan before removing. When completely cool, place in an airtight plastic container.

This cake will last for as much as a year without refrigeration. Pour rum or wine over cake from time to time to keep it moist. If you prefer to refrigerate, may slice and warm before serving.

 

* not incl. in nutrient facts

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Comments

What size pans are you referring to? 9"?

almost 11 years ago

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 91547% of calories from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 413mg 17%
Total Carbohydrate 39g 39%
Dietary Fiber 9g 35%
Sugars g
Protein 32g
Vitamin A 25% Vitamin C 89%
Calcium 18% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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