Bajan Black Cake

Bajan Black Cake Recipe - A Traditional Barbadian Delight

Region / culture: Barbados | Preparation time: 3 weeks | Cooking time: 2.5-3 hours | Servings: 12

Introduction

Bajan Black Cake, a cherished recipe from Barbados, is more than just a dessert; it's a rich tapestry of flavors and history. This cake, often associated with celebrations and holidays, is a testament to the island's culinary fusion and heritage. Its unique preparation and ingredients set it apart from other cakes, making it a sought-after delicacy for those who appreciate depth in their desserts. This guide will take you through the journey of making your own Bajan Black Cake, sharing the history, tips, and nutritional information to enhance your baking experience.

History

The origins of Bajan Black Cake trace back to the British colonial era, evolving from the traditional English Christmas pudding. Over time, the recipe was adapted by the locals in Barbados, incorporating ingredients readily available on the island, such as rum and tropical fruits. This adaptation led to a cake that is denser, moister, and more flavorful than its British predecessor. The soaking of fruits in rum, a key step in the recipe, is a practice that not only imparts flavor but also preserves the cake, allowing it to be enjoyed over extended periods.

Ingredients

5 lb (2.27 kg) mixed dried fruits (raisins, currants, prunes, cherries)
0.25 lb (113 g) chopped nuts
0.5 lb (227 g) mixed citrus peel
1.5 to 2 lb (907 g) brown sugar
2 tbsp mixed spice (cinnamon, clove, nutmeg etc.)
10 eggs
1 cup rum
12 oz (340 g) flour
1 tsp baking powder
1 lb (454 g) margarine
1 tsp salt
1 cup port wine
1 tbsp vanilla extract
1 tbsp almond extract
1 cup water
0.25 lb (113 g) pineapple jam
browning

How to prepare

Mince the fruit and soak it in 1 cup of rum along with spices, essences, nuts, jam, and 0.25 lb (113 g) of sugar.
Mix the ingredients well and put them in a jar. Cover the jar and allow the mixture to steep for 3 weeks or more.
When ready to bake, cook the fruit over low heat with 1 cup of water for 15 minutes. This preliminary cooking of the fruit shortens the baking time of the cake and reduces the possibility of the cake burning.
Cream the butter/margarine and the remaining sugar well. Add the eggs, beating them in one at a time.
Then add this mixture to the fruit mixture.
Stir in enough browning to make the mixture dark brown in color.
Add the flour and baking powder last.
Place the mixture into greased and lined baking pans with 2 sheets of waxed paper.
Fill the pans 0.75 full.
Bake in a 300°F (149°C) oven for 2.5 to 3 hours.
Test with a skewer before removing from the oven.
As soon as the cakes are removed from the oven, prick them all over with a skewer and slowly pour a mixture of rum and wine over them. The cakes will absorb this mixture.
Allow the cakes to remain in the baking pans for 2 to 3 days to fully absorb the liquor before serving.

Variations

1. Gluten-Free: Substitute the regular flour with a gluten-free blend.
2. Alcohol-Free: Use grape juice or a non-alcoholic wine as a substitute for rum and wine.
3. Vegan: Use plant-based margarine and egg substitutes.

Cooking Tips & Tricks

1. Start the fruit soaking process early; three weeks is ideal, but even a few days can make a difference.

2. Use a mix of fruits for depth of flavor. Traditional choices include cherries, citrus peel, and raisins, but feel free to experiment.

3. Browning (burnt sugar) is crucial for achieving the signature dark color. It also adds a unique caramel flavor.

4. Bake the cake at a low temperature to prevent it from drying out or burning, given its dense nature and long cooking time.

5. After baking, the immediate addition of rum and wine helps to moisten the cake further and enhance its flavor.

Serving Suggestions

Serve Bajan Black Cake as a dessert or a special treat during festive occasions. It pairs well with a cup of coffee or a glass of dessert wine.

Cooking Techniques

The slow baking and the preliminary cooking of fruits are techniques that ensure the cake's moisture and flavor are preserved throughout the baking process.

Ingredient Substitutions

1. For a lighter cake, substitute some of the brown sugar with honey or maple syrup.

2. Use butter instead of margarine for a richer flavor.

3. Any dried fruit can be used in place of the traditional mix, depending on availability and preference.

Make Ahead Tips

The fruit mixture can be prepared and soaked in rum well in advance, up to several months before baking. The baked cake also benefits from resting for a few days before serving to enhance its flavors.

Presentation Ideas

Decorate the cake with powdered sugar, marzipan fruits, or a simple glaze to elevate its appearance for special occasions.

Pairing Recommendations

Bajan Black Cake pairs beautifully with sweet dessert wines, aged rum, or a robust coffee. These beverages complement the rich flavors of the cake.

Storage and Reheating Instructions

Store the cake wrapped in a rum-soaked cloth in an airtight container at room temperature for up to a month. For longer storage, refrigerate. The cake does not require reheating; however, it can be warmed slightly if desired.

Nutrition Information

Calories per serving

Given its rich content of sugar, fruits, and fats, a slice of Bajan Black Cake is high in calories. A typical serving can range from 300 to 500 calories.

Carbohydrates

A single serving of Bajan Black Cake is rich in carbohydrates, primarily from the sugar and fruits used in the recipe. The exact carbohydrate content can vary based on the specific fruits and the amount of sugar used. On average, a slice could contain approximately 60-80 grams of carbohydrates.

Fats

The fats in Bajan Black Cake come from the margarine and eggs. Margarine is a significant source of saturated fats, while eggs provide a mix of saturated and unsaturated fats. A slice of cake could contain about 10-15 grams of fat, depending on the size of the serving.

Proteins

Eggs are the primary source of protein in this cake, contributing to its structure and moisture. A single serving might offer around 5-7 grams of protein.

Vitamins and minerals

The fruits and nuts in Bajan Black Cake provide a variety of vitamins and minerals, including vitamin C from citrus peels, vitamin A from cherries, and magnesium from nuts. However, the amounts are relatively small per serving.

Alergens

Common allergens in this recipe include eggs, nuts, and gluten (from flour). Those with sensitivities should take caution or seek alternative ingredients.

Summary

Bajan Black Cake is a calorie-dense dessert, rich in carbohydrates and fats, with moderate protein content. It offers some vitamins and minerals from the fruits and nuts but should be enjoyed in moderation due to its high sugar and calorie content.

Summary

Bajan Black Cake is a celebration of Barbadian culture and cuisine, offering a rich, moist, and flavorful dessert option for special occasions. With its unique preparation and ingredients, it stands out in the world of cakes. Whether you're a seasoned baker or new to the kitchen, this guide provides all you need to create a delicious Bajan Black Cake that's sure to impress.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Bajan Black Cake. It was many years ago, when I was just a young girl living in Barbados. My grandmother, who was known for her exceptional cooking skills, had received the recipe from a friend who had learned it from her own grandmother.

I was fascinated by the process of making this rich and decadent cake, which was a staple at many special occasions in our community. The ingredients were unlike anything I had ever seen before - dried fruits soaked in rum, a mixture of spices including cinnamon and nutmeg, and a dark, caramelized sugar syrup that gave the cake its signature color and flavor.

My grandmother patiently guided me through the steps of making the cake, explaining the importance of each ingredient and technique. She taught me how to properly cream the butter and sugar, how to fold in the flour and fruit mixture, and how to bake the cake slowly and evenly to ensure it was moist and tender.

As we worked together in the kitchen, the sweet aroma of the cake filled the air, making my mouth water in anticipation. I watched in awe as my grandmother expertly decorated the cake with a layer of marzipan and royal icing, creating a masterpiece that looked almost too beautiful to eat.

When the cake was finally finished, we gathered our family and friends to share in the joy of tasting this labor of love. The first bite was pure bliss - the moist, rich cake melting in my mouth, the flavors of rum and spices dancing on my tongue. It was a moment of pure happiness, shared with the people I loved most in the world.

From that day on, I knew that I had found my passion in life - cooking. I spent countless hours in the kitchen with my grandmother, learning how to make all of her famous recipes, including Bajan Black Cake. I listened intently as she shared stories of her own childhood, growing up in Barbados and learning the art of cooking from her own grandmother.

Over the years, I honed my skills and developed my own unique twist on the traditional recipe for Bajan Black Cake. I experimented with different types of dried fruits, added my own blend of spices, and even tried substituting rum with other spirits like brandy or whiskey. Each time I made the cake, I felt a sense of pride and satisfaction, knowing that I was carrying on a tradition that had been passed down through generations.

Today, as I sit in my kitchen, surrounded by the familiar sights and smells of baking, I can't help but feel grateful for the gift of cooking that was bestowed upon me by my grandmother. She may no longer be with us, but her spirit lives on in every dish I create, especially in my beloved Bajan Black Cake.

As I take a bite of the cake, savoring the rich flavors and memories it evokes, I am reminded once again of the power of food to bring people together, to create lasting bonds and cherished moments. And as I share this recipe with you, my dear grandchild, I hope that you too will find joy and inspiration in the art of cooking, just as I have done for so many years.