02.08.2020

how to make a black cake

Lots of compliments and friends asking for more! We love it and I will be making more.Can you make smaller version of th cake like mini ones coooked in a baked bean sized can?

My husband and I took on this recipe as a creative baking project, looking for something different in the fruitcake genre. As the cake cools the texture and color will change.Another blogger friend of mine wrote a great post on non-alcoholic black cake. Great tips too. It’s not the most common ingredient, and sadly you can’t find it in grocery stores.

Black velvet cake makes a great cake for desserts and birthdays, and Caribbean black cake is traditionally served at weddings and Christmas. Just in time Chelsweets, YAY! Seriously, making black buttercream frosting is difficult. From time to time i pour a little on it to maintain moisture. I like my black cake just like you, very soft and moist but not overpowering. Brush to distribute.This cake was photographed an hour after it was baked. I usually use 4, 7-inch cake pans with one batch of batter, but you can also use 3, 8-inch cake pans! If I use store-bought browning, do I still add the 4 tbsp of port wine?Hi Josephine, if you use store bought browning, you don’t need to add anything to it. ThanksI’ve been searching for a black fruit cake recipe for ages, all the black ladies in church can do it but measure nothing!

Yield: 1lb fruit mixture is traditionally used, you can try this recipe with these changes to see if it meets your preference.

Picking The Right Frosting If you’re making a black velvet cake, you might want to frost it with cream cheese frosting to … I’d like to use a different recipe for the frosting (your cream cheese buttercream, although I’d be adding some white chocolate) but I want to be sure I have enough to frost the whole 3-layer, 8-inch cake. Will be trying your recipe this xmas. The cake rise nicely but didn’t stay that way after I based it with rum.

To ensure the darkness of this cake, be sure to use plenty of dark fruits, such as prunes and dark raisins.Be forewarned of the unpredictable effects of this cake’s high alcohol content on your guests.You'll need three 9-inch-round cake pans or four 8-inch-round ones.When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. I love this cake! I will continue to use this recipe.I made my first black cake ever using this recipe this past Christmas. I’ve attempted a black cake before but just with gel coloring and it wasn’t as black as I was hoping for.It would just be 1/4 the amount called for in the recipe, since it makes 4 layers Could I add pumpkin or will it mess up the consistency of the cake?she took the words right out of my mouth. I’ll be making it again this weekend and your fruit cake as well. I have done this with my normal Christmas cake recipe but fancied this recipe for a change.I don’t see why not. […] secret to this depth of flavour in Caribbean rum cakes is two fold as Alica of Alica’s Pepper Pot points out in her lovingly detailed recipe for a Black Cake.

That’s mixed peel. You’re helping me make Guyanese father’s Christmas dreams come true Quick question – what dark rum do you recommend? !These cake layers can be made in advance!!

Cook, stirring occasionally with a wooden spoon, until the sugar has melted and caramelized until almost black; it will smoke a bit and it's much darker than you've caramelized sugar before. If you make that big of layers, just be sure to use flower nails in the center of your pan, to help the cake layers bake more evenly and quickly. This makes it easy for a beginner to make this cake. It was delicious. I do want to point out to anyone starting the Dried Fruit / Port / Rum mixture that soaks for a week or more, that the actual cake recipe only used up about 1/3 of this and made two 8″ rich cakes that feed alot of people. If you did not soak fruits months ahead, you can also simmer the fruits in wine for about 20 minutes. It is easy to burn the sugar to the point where it is bitter. THANKS A MILLION!Thanks for sharing your recipes. Some people try to use regular milk in place of buttermilk, because they have it on hand.

Thank you in advance.I just made this cake and added a few twits ion the cake, with some extra spices and left out the peel. It’s absolutely delicious.Black cocoa has a beautifully dark color, which naturally colors this cake batter black! Let sit at room temperature for at least 2 days and up to 1 year. Transfer the cakes, in their pans, to wire racks to cool.While the cakes are cooling, baste them with the some of the remaining cup of rum every few minutes until the cakes are cool and/or no longer absorb rum. Needless to say we omitted it the following year.

I will taste them I’m about three days and then try again.Hi Faith, you can reduce the temp to 275 degrees.

In some cases, contributors are sources or experts quoted in a story.Washington Post reporters or editors recommend this comment or reader post.Comments our editors find particularly useful or relevant are displayed in To pause and restart automatic updates, click "Live" or "Paused". Thanks.The texture should be the same, even if you make it into larger cake layers! Just make sure to adjust the baking time. Some also store in plastic buckets or anything that has a tight seal.Thank you for this detailed recipe. To make sure this cake lives up to the moist and delicious standards of a velvet cake recipe, it uses buttermilk.Buttermilk is a key ingredient, and you want to be sure you use it! Grind to a coarse paste, leaving centimeter-size chunks of some of the fruit intact for texture.Pour the granulated sugar into a heavy-bottomed pot over medium-high heat. vegetable oil. Hope this helps!Thanks so much Alica.

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