Email to SweetPeach3613      

Recipe Categories: SweetPeach's HOME PAGEAfricanDishes APPETIZERS BBQ BEEF BEVERAGES BEVERAGES-LEADED BEVERAGES-UNLEADED BREAD BREAKFAST BRUNCH BUTTERS-SPREADS CAKESandPIES Caribbean CASSEROLES CHILI CHINESE CROCKPOT DESSERTS FISHandSEAFOOD GAME GrillingB-B-Q HELPFULHINTS HelpfulHints MARINADES MUFFINS PASTA PASTRIES PIES PORK POULTRY RecipesInAJar RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS-RUBS SIDE-DISHES SLOWCOOKER SOULFOOD SOUPSandSTEWS TipsFrigFreezerStorage TRIFLES VEGETABLES

~Black Cake~




Source of Recipe


Rianna Ramjohn ( Jamaica, WI)






Recipe Introduction


A young penpal of mine from Jamaica got this recipe from her Mother and sent it to me. I had asked her to get me a recipe of a Black Cake. I have had it many times and wanted to make it for myself because it is absolutely one of best cake I've ever had.





List of Ingredients



• 1 teaspoon baking powder
  
• 3 1/2 cups flour
  
• 8 eggs
  
• *1 1/2 cup brown sugar (packed)
  
• 2 cups butter - room temperature
  
• 3 ounces glazed candied cherries
  
• 1 pound dates
  
• 1 pound raisins
  
• 3 ounces mix peel (lemon & orange)
  
• 1 lemon
  
• 1/2 Tablespoon almond extract
  
• 1/2 Tablespoon vanilla
  
• 1/2 teaspoon salt
  
• 1 1/2 Tablespoons Mix Spice
  
• Brandy (for cake) & (soaking) use own judgement
  
• Keep butter at room temperature
  






Instructions



1. Wash raisins and dates. Add enough brandy to cover fruits, soak in brandy 24 hours.
   Preheat oven to 300 degrees F.
   
2. Drain fruits, spread in a dish. (reserve the brandy for later use) Line 9 inch baking pan with two layers of brown paper and an inside layer of buttered paper.
   
3. Beat butter and sugar until creamy. Mix flour, baking powder, salt. Whipped eggs until thick, add a little at a time to butter until creamy.
   
4. Add flour in thirds to egg mixtures. Add enough brandy to get the right consistency.
   
5. Add fruits, juice of lemon and flavors. Blend well
   
   Bake 3 1/2 hours.
   






Final Comments


*Instead of brown sugar, I use burnt sugar in the jar. I know a lady that make her own burnt sugar. Trust me, it is very good, I love it.

If you make this cake for a holiday, make it about a month ahead of time. About once a week pour brandy over it. Keep it air tight so the brandy soaks in and the cake stays moist and doesn't dry out. This is the adult version. You can get a little tipsy from this cake. It depends on how long you soak it with brandy.