Black Cake Recipies

Trinidad Black Cake Recipe: It’s Not Christmas Without It - Zenhealth

Jamaican Black Cake

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The Handyman

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Guyanese Black Cake

Guyanese Black Cake

Black Cake By Mr. Creamy's Christmas Delights in Trinidad & Tobago 🇹🇹 Foodie Nation Feature | Black Cake is on the agenda in "Mr. Creamy's" kitchen this week. Andrew Jones, of Mr. Creamy Ponche de Creme, returns to demonstrate the complex flavor... | By Foodie Nation | Moving on with the black cake and with the first step as a old school fellow I grew up with the elders so we know about soaking fruits this set of fruits would have started around five years ago my name is Andrew Jones also known as mister Creamy I'm the owner and operator of mister Creamy's Puncha Creme mister Creamy's Puncha Creme has been around since around 2014 during the Christmas we also provide items and things such as sponge cake, black cake, sorrel, ginger beer, sweet bread along with pastels. We know about soaking fruits. But we could still do it that way. Which is by boiling the fruits. Alright? So with the fruits now we have all the usual casta characters. We have black raisins here, pitted broons, currants, and sultanas. And then with spices now we have clove, starney seed, nutmeg, all spice or pimiento berry, tanker bean. They be seed from any fruit itself. And cinnamon. But this one here very very potent. So I would use these now to boil the fruits. But when I'm making the cake itself. This cinnamon have a milder flavor. So you go mix this one with the flour. So if you use this one it will end up with a overpowering taster. So you go into the butt. I'm all going in. We're going in with the spices. Clove. The tanker bean. We'll only use two at this point. And we just break it so we get a better extraction of flavor. The oil spice. Go with the majority of this. Right? As the name suggests oil spice it have a real well rounded flavor. The star and the seed and the nutmeg. We cut them in half. Just get about three or four leaves. Let me tear them up. I'm mixing this way so that all the spices don't just remain up on top. More. Some water. Right to cover the fruits. The boiling have no specific time. Because what would happen is the fruits and them are different characteristics. So some would take longer to soften than others. We really go for is that that we say it could be 70 to 80% of the liquid is absorbed. And once it's absorbed all this normal red liquid will turn nice and dark and very very viscous so you get thick it will thicken up and take on you and once it reach that stage and you'll see all these fruits and things swallow and pop up you know it had time to soften as well as all the flavor from the bay leaf and all the other spices to be releasing to the liquid and then to be absorbed back into the into the fruits itself we going to start the cake now you go multitask a little bit. So today we making formula cake. Alright? I gain any timing with the elders. The measurement just does come with flour. Everything else is I feel. I nearly lose my shoulder how much years over the years when mommy come on is pallet. Right? This pallet to beat cake. No hand mixer. Thank God I get big now. So I can afford buy a little mixer to help. Well you're using brown sugar because ultimately at least for me the black cake is black already. Has to be black. Right? And Using white sugar. Yes you end up having to add more browning. And then on top of that is the way how mommy show me how to make it. And unfortunately it's not something that you gotta ask why. Days old mommy say I had to do it. So there's all you had to do it. The butter and the sugar is two things. You really need the butter and the sugar. Want it to be light. Right? Cuz the lighter it is the easier it is to incorporate all the ingredients. And this is all purposed flour. And we will come and add we're going in with seven cups of flour. And we'll sift it 1 day. Oh with these butter paper again. This don't show me this. This to grease the pan. Right? So you're keeping this one side. I can't do everything by myself. Jovan. Alright. You know I must bring in baby creamy. Right? So I want you to help Daddy. So go ahead and grate the nutmeg here for me please. Right? Mhm. Go ahead and grate the nutmeg. Right? So while she is grating the nutmeg you will add the other spices now. So you add some allspice. We'll add a little bit not too much of the seed. One tankadem. So just a healthy grinder. We'll break it up. Alright? Maybe a little bit saggy. Hey? He get some service in life already. So you know you gotta help him out. So you see? Everything here. Nice, smooth, Right? All spice. Your cinnamon. You have your starney seed. And your tanker bean. The tanker bean is the kicker. That's the secret ingredient. Right? Knowledge from the ancestors. Right? And it's all about layering the flavors now. So from the boiling of the fruits these are the spices. We add in the flour here now. These are the same spices. And then it have at the end now we gotta add the same spices but in a different format. Eh? Who could grind better spice than you do? Eh? I don't know. Uh huh. Right. Not looking good there now darling. Put this in here. Right? Pick some up dinner. Right? And whilst you mix it up. Yeah. Alright. I will go ahead and we had to add the baking powder now. Again as we learn it. That's tablespoon. No this is teaspoons. Teaspoon? Yeah. And it's equal parts flour to the teaspoon. Make sure it's equal. Yes. For every cup of flour you put. You had to add a teaspoon of baking powder. Right? I I could go and retire you. You go take over the business. No it could never beat you mister creamy. Only one way. Now we had to go ahead and sort of add the eggs. But before we add the eggs you must use some fresh limes this. Right? Lime or lemon. Either one could work. Green is the most important. Right? That is what it's used to cut the freshness from the eggs and everything. Why do you have to get the skin? Because the white part does be better. And sour. Well the inside and the pit is what is be sour. But the green part is with all the flavors. Can you please help me and add this into the bottle please? Sure. This will give it the zessiness And once you reach here now and that incorporated we could start now by adding the eggs. Again enough licks to this already. Willing to make black cake. Willing to make any kind of cake. And you crack your egg and you over butter. And if you crack the egg the egg spoil. Everything had a chewy. Always crack into a bowl. Right? Smell. Owen to the fact that it's 15 eggs. What I would normally do is add the eggs in three phases. Five eggs at a time. And now we give it enough time to properly incorporate Good. So the butter, sugar, lime zest, eggs will be beaten. So I would say for approximately between 15 to 20 minutes altogether. Trying to say I remember we put some fruits on them to boil. Well I just show you all the process. Normally when it is we boil and have fruits. And we know from a long time you had a pair of fruits to soak. So even though we boiling the fruits the boiling the fruits is just to aid the process. But you know we must have some fruit soaking. So these fruits here now is the same sets of fruits. Right? Raisins, sultanas, currants and prunes. This set of fruits would have started around five years ago. So what we do we boil the fruits we set it. Cuz we make the sale. We would do in ten. They come in ten kilo cases. So we do the ten kilo cases at a time as a batch. And we set them in a box. And then as it go down you boil more fruits and you mix the old one into the new. So the flavor continue to diva upon what not over a period of time. Now one of the things though with regards to this is if we had to use measurement. So to maybe four cakes we have to use 12 cups of fruits. Now I am a sticker for texture. I do like black cake that's smooth. I like texture that you know you're eating a black cake. So what we normally do we have 12 cups of fruits. It's split into three. So we do four cups of fruits that is we don't process it at all. Right? No kind of cutting. No nothing. And then the other four cups of fruits we process it and pulse so it just broken up. And then the last four cups of fruits. That will purely smooth. So when it is you get a better mouth feel and texture. We have the butter ready. We have the fruit already prepared. We have the flour ready. There's an important part for the end result. Remember we talk about layering flavors. So when we boil the fruits. We boil the fruits. We add bay leaf. We add spice. Tanka bean. Everything here. When we mix the flour now. We add the flavors again. The exact same thing that grown. Now we doing what we going to use to the finishing product. Right? So we have a bottle of rum here. And basically what we're going to do is make our extraction. Alright? So we have some bay leaf here. Four bay leaves. Yeah cinnamon. We're going to use the mild. As well as some of the stronger one. You have nutmeg. You use two nutmegs. You just cut them in half. Right? That's just the aid in the extraction as well. We have tanker bean. You have some allspice. Some starney seed. Not too much of this because my mother's here potent. Right? And we have a new fellow joining the cast of characters here. Cardamom pods. This gives a very very wonderful kind of flavor. Right? And I see kind of licorice kind of flavor. But very very potent area. It's a whole bottle we just using. As a matter of fact you're looking kind of big. Hi And let me close them up. Right? Just give them another shake. And then we leave this. The longer you leave this to sit is the more all the essential oils and flavors will come out. So you realize this here would have begun as white rum. Alright? So this has only been sitting maybe about 5 days. Right? Maybe about five to 6 days. Right? Ideally you would want this to sit for any as long as the color has started to change. You could go ahead and use it. The longer it sits and the darker it gets is the more flavor you'll be able to extract. And then we use this now at the end when you're finishing the cake now. You use this wet your cake in the end. Mix the cake now. Alright. I like using our big bowls for our room to work. Missus Creamy? Why is it buttering the tins on them? Can you just light the oven for me please? Realize as we're going through your start. And I see the texture one time. What you will get because you have whole pieces of fruit. Going in throughout the butter. We have cherries and we have the mixed peel. Some cherry brown there. And this here is a essence that we get. There's the 100%. But we blend the essence. It's a blend of vanilla, pear and almond. That you use. And because it's so potent you realize another the normal essence when you shake it it staying in the bottle. So it's very potent. So for this amount of cake you'll only use one tablespoon. Alright? One tablespoon of rum flavoring. Rum Essence. All these are just background flavors. Brownie. Alright. So for those who like to know what is brown. So browning is basically caramelized brown sugar. Well caramelized sugar altogether. Right? And that aids in the coloring of the cake. It also adds that depth of flavor with a bit of bitterness from the burning of the sugar. So you realize the color salad deeply and intensify as it start to mix. I like adding the ingredients now. So that when it is I add the flour. I don't have to overbeat the flour. And by overbeating the flour. You develop the is the fancy thing they use in the the gluten. Thank you Missus Creamy. This how to develop the gluten and the flour. And that is what gives the same thing that's make dumpling nice. It's the same thing and it wind up a top denser. So you just check any color then. I'll check any color and it's based on the color because when you add the flower right it will lighten up in in complexion if you want to call it that. Alright. So I like how the color looking here. And then I start to add the flour. Alright. Now remember this flour had all the spices. It's seven cups of flour. Seven teaspoons of baking powder. And then we added our spices. Now because we use margarine. And the salted margarine we wouldn't add any salt. I don't want to over mix at all. And it's a folding motion. Another tranch of flour to do it like in three parts. And it just fold in. You turn the bowler. And at this stage here I done mixed. Alright? Missus Creamy. Some assistance please. So we could start to put the cakes in the pans. And we all know I remember our minister say a long time ago. The man might be the head. But the woman is the neck. Right? So I need my neck to come and give us some direction here. Why is it this? I come to pan all these cakes. Right? And it lined with parchment paper. So that will make it easy for clean up and also easy for it to release as well too. I have no particular measurement with regards to the cake. We just try to we know there's a measurement for four cakes and make sure that it have a even distribution of the cake. When we pan it out. Mhm. And as we say none shall escape. Is adding a pan with water. In the bottom of the oven in the oven. Cuz as this water evaporates and create a moist environment. It's not a dry heat. It's a moist environment. So Two and a half hours later. See? All the water evaporate. Black cake for your money. So remember earlier we added some spices and whatnot. Right? To the alcohol. So now this is what we use it for. Right? To wet the wet the cake. When it come out. Alright? And this here aids in the preservation of the cake. Back in the day people didn't use to refrigerate and all these things here. You wet it and you keep it in your biscuit thin. Now this here is castle mixed with some of the same alcohol. But what would happen? We don't want too much straight alcohol. What we need to ensure a little moisture for the cake. You have your completed product. Alright? You have to leave it. Let it rest. And once this liquid absorbs into the cake. And it's cool to detox. That cake for You can reach me at 7676688 via WhatsApp on the same number or via social media, Facebook, and Instagram at mister Greeny Punchakan.