Bajan Black Cake
Bajan Black Cake
5 lbs Mixed Dried Fruits
1/2 lb Mixed Peel
1 1/2 to 2 lbs Brown Sugar
1 Tbsp Amanda's All Spice Powder
1 cup Dark Rum
12 oz Flour
1 tsp grated Amanda's Whole Nutmeg
1/2 tsp Amanda's Ground Clove
1 tsp Baking Powder
1 lb Butter
1 tsp Salt
1 cup Port Wine
1 Tbsp Amanda's Vanilla Essence
1 Tbsp Amanda's Almond Essence
Amanda's Gravy Browning
1 cup Water
1/4 lb Pineapple Jam
Mince the fruit and soak in the rum with the spices, essences, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow to steep for 3 weeks.
When ready to bake, cook the fruits on low heat with 1 cup water for 15 minutes.
Cream the butter and remaining sugar well and add eggs (beating in one at a time). Add this to the fruit mixture.
Stir in enough browning to make the mixture dark brown in colour. Add the sifted flour and baking powder.
Put mixture into a baking pan greased and lined with waxed paper. Fill the pan 3/4 full.
Bake at 300 degrees Fahrenheit for about 2 to 3 hours.
Remove the cake and prick it well with a skewer. Pour a mixture of rum and port wine over it slowly.
Allow cake to remain in pan for 2 to 3 days to absorb the liquor.
Picnic Ham (thawed)
Amanda's Whole Clove
Amanda's Pepper Sauce
Preheat oven to 350 degrees Fahrenheit.
Combine honey, sorrel syrup, pineapple juice, pepper sauce, mustard and water in a saucepan. Boil on low heat to make a glaze for the ham. Turn off stove with glaze has thickened.
Place ham in a baking pan. Score the skin of the ham in a diamond pattern and stick whole cloves into each diamond.
Pour some of the glaze over the ham working it into the scored lines.
Add some water into the bottom of the pan and cover the ham loosely with foil.
Bake for 4 hours, glazing every hour.
Remove ham from oven and allow it to cool.
Slice and enjoy!