Best 3 Bajan Black Cake Recipes

Indulge in the delectable Bajan Black Cake, a cherished Caribbean culinary treasure that embodies the spirit of Barbados. This rich, dark, and dense cake is a symphony of flavors, a true labor of love, and the centerpiece of many Bajan celebrations. Its distinct molasses aroma and contrasting light and dark color evoke a sense of tradition and nostalgia. The secret to its unique taste lies in the generous use of dried fruits, spices, and a touch of local rum, which transform this cake into an explosion of flavors and textures. Let's embark on a culinary journey through the annals of Bajan history, discovering the essence of this iconic cake and exploring the diverse collection of recipes that pay homage to its legacy.

Here are our top 3 tried and tested recipes!

BAJAN BLACK CAKE

Bajan Black Cake image

This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. Bajan is another term for someone from Barbados.

Provided by Member 610488

Categories Dessert

Time 3h35m

Yield 2 cakes

Number Of Ingredients 18

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)
1 cup water
browning sauce (Kitchen Bouquet is preferred)

Steps:

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.
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.
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.
Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.

Nutrition Facts : Calories 8416.3, Fat 244.7, SaturatedFat 129.1, Cholesterol 1418, Sodium 4074.6, Carbohydrate 1403.6, Fiber 110.9, Sugar 482.2, Protein 91.4

BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)

Black Cake (Caribbean Rum Soaked Fruit Cake) image

This beloved rum soaked fruit cake is rich, perfectly spiced, and decadent. You'll find yourself having a little piece each day until it's gone!

Provided by Alica

Time 1h30m

Number Of Ingredients 27

Ingredients

1 lb prunes, pitted
1 lb currants
1 lb raisins
8oz red glaced cherries
4oz mixed peel
750mL bottle port wine (or another dark red wine)
3-4 cups white or dark rum
Keep one extra small bottle rum on hand
4 tbsp brown sugar
4 tbsp port wine
1 lb unsalted butter, softened (4 sticks)
1 lb sugar, demerara brown or white granulated (2 cups)
12 eggs
Zest of one lemon
Zest of one orange
1 tsp vanilla extract
1 tsp almond extract
2 tsp mixed essence
1 1/2lbs macerated fruit mixture (about 3 heaping cups)
300g all-purpose flour (2 1/2 level cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground clove
1/4 cup dark rum
1/4 cup cherry brandy

Steps:

Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
Preheat oven to 275 or 300 degrees F.
Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
Bring eggs and butter to room temperature.
Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
In a separate bowl, mix all dry ingredients. Set aside.
In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
Pour batter into lined cake pans.
Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.

CARIBBEAN CHRISTMAS CAKE (KNOWN AS BLACK CAKE)

Caribbean Christmas Cake (Known As Black Cake) image

I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!

Provided by Lennie

Categories Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1/2 lb butter, softened
1 cup sugar
2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
4 large eggs
1 cup dark rum (brandy can be substituted, as can red wine)
1/4 lb mixed peel
1/4 lb cherries
1/4 lb mixed nuts (unsalted) or 1/4 lb nuts, of your choice
1/2 lb prune, chopped
1 lb raisins
1 lime, zest of, freshly grated
1 lemon, zest of

Steps:

Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
In a separate bowl, sift together the dry ingredients.
In a third bowl, beat the eggs with the rum.
Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
Fold in flour mixture; do not overbeat.
Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
Remove cake from pan when cool.

Tips for Making Bajan Black Cake:

Use good quality ingredients: This will make a big difference in the flavor and texture of your cake.
Make sure your fruit is finely chopped: This will help it to distribute evenly throughout the cake.
Soak your fruit in rum or wine overnight: This will help to plump it up and add extra flavor to the cake.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake in a slow oven: This will help to prevent the cake from drying out.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Bajan black cake is a delicious and festive cake that is perfect for any occasion. It is a bit of a labor of love to make, but it is definitely worth the effort. With a little planning and preparation, you can make a Bajan black cake that will wow your friends and family.