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