Recipe for rich Barbados Christmas cake?

Question

Recipe for rich Barbados Christmas cake?

Answer 1

Muscovado sugar  (also called Barbados or moist sugar) :   Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.

Light and Dark brown muscovado sugars contain molasses; the darker the color is, the more molasses and therefore the stronger the flavour. They are used in the same way as light and dark brown soft sugars.

Substitution: If you can’t get muscovado, use a good quality dark brown sugar.

SWEET BREAD (Coconut Bread)

This Bajan recipe is the best I have ever tasted and, even if you have never attempted baking before, this one is so easy and taste so good you'll do it every week. Trust me...

Yield: 8 servings

    * 4 lb self-raising flour

    * 26 oz granulated sugar

    * 1½ lb grated coconut or 1 lb dessicated

    * 1 lb melted margarine

    * 4 large eggs

    * 3 tbs mixed essence or 1½ tsp each vanilla and almond essence

    * 4 oz raisins

    * 8 oz glace cherries

    * 3 oz sliced almonds (optional)

In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the raisins, cherries and almonds. Pour in the melted margarine and continue to mix. I find it easier to do this with my hands.

Beat the eggs lightly and add 2 tbs essence. Pour into the bowl and blend well. Divide the dough into four equal parts and knead each piece very lightly for 1 minute. Do not overdo this step because it will cause the bread to become too stiff.

Grease and flour four 2 lb loaf tins and shape each piece to fit the tin before placing it in. Now mix together the remaining ½ lb of grated coconut, 2 oz sugar and 1 tablespoon essence. Make a gutter-like opening about 1½ inches wide and 1 inch deep in the dough for the entire length of the pan.

Divide this mixture into four equal parts and sprinkle it into each gutter. Pull the dough together to close it. Pat it to make sure the coconut is sealed inside the pocket.

With a knife, make three diagonal cuts in the top of each loaf and bake in a preheated 300 ºF oven for 1 hour, or until an inserted skewer comes out clean. (Another way to check whether it is ready is to press the loaf lightly with your fingertips: when done it will spring back into its original shape.)

Answer 2

Bajan black cake

5 lbs mixed dried fruits (raisins, currants, prunes, cherries, etc)

¼ lb chopped nuts

½ lb mixed citrus peel

1½ to 2 lbs brown sugar

2 tbsp mixed spice (cinnamon, clove, nutmeg, etc)

10 eggs

1 cup rum

12 ozs flour

1 tsp baking powder

1 lb margarine

1 tsp. salt

1 cup port wine

1 tbsp vanilla essence

1 tbsp almond essence

1 cup water

¼ lb pineapple jam

Browning

Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ 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. (This preliminary cooking of the fruit shortens baking time of cake and reduces the possibility of the cake burning.) Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Then add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in colour. Add the flour and baking powder last.

Place mixture into greased baking pans lined with 2 sheets of waxed paper. Fill the pans ¾ full. Bake in a 300 degree oven for 2½ 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.

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