That's what I'm taking about! Good fruitcake in my experience looks dark.I kept seeing a bunch of wannabe shabin cakes posing as fruitcake videos.Tell me there is another Lucian or Caribbean person in the comments who understands.
I used this video last year to make my cake and I have to say my cake came out fantastic especially for my first time ever of making one. So glad I have found it again. Thank you for sharing.
The texture of the cake is traditional black cake texture which is lightly moist, not wet and definitely not dry. It is a full fruit cake. For light spongy fruit cakes, I have a light fruit cake recipe which has less fruits, less liquid and more baking powder or self-rising flour. My thumbnail works for this cake recipe.
Hi, Guys, the version of the Fruit Cake recipe video now has audio. Thanks for all your helpful comments on the other video. Please subscribe to the channel and keep commenting and giving us ideas for improvement.
Closest to my mom's recipe. Most people throw every spice - and way too much at that- into their cake and process till it's paste. Yours has a nice looking texture. My mom burns her own sugar and adds a good amount without the bitterness. Almost 70 years of experience though. Lol Your cake looks lovely.
Hi Hi 🙋🏽♀️ Cleo it's me again OMG I have to tell you that I really appreciate you sharing your recipes, I tried your orange sponge cake recipe and OMG it's the bomb.... I can't thank you enough I've been trying recipes for sponge cakes for over 2 yrs now and only failures 😅. I love it love it it's so sooooooo perfect wow thanks a lot. They can't touch yuh 😜
U r so wonderful. Thank you. I will try this recipe. My cake never turns black. Hopefully I will get the colour. My cousins gets cake from a chef which is fruit rum black cake. Soft n fluff2f and its awesome. That is the reason i want to try ur cake. I too want soft spongy cake.yummy.
Hi, not everyone makes black cake the same. Traditional black cake is NOT spongy because it is not a sponge cake. If you prefer a spongy black cake like the chef’s, maybe you should try his/her recipe. I have tasted spongy black cake before and it does have a nice flavour but it’s not traditional Black Christmas Cake . My cake is moist but not wet and has a great black cake texture, not heavy but just right. Try it if you want to see what it’s like for yourself. www.cleoscooking.com
The full recipe for this cake is available at www.cleoscooking.com. This video is also available on the site. The thumbnail shows the cake after it has been set aside for 3 days. I am enjoying a slice with some French Brandy cream and a cherry. You can purchase Cleo's Cooking Merchandise via this link: ru-vid.com/show-UCBGtzQtWhf1E7RBz__V6VKAstore
Hi Cleo I used your sweetbread recipe and the black cake recipe also OMG you're the best 👌. Thanks so much for sharing my family n friends love it. I would love to see a regular sponge cake recipe plzzzzz.... And do u use self rising flour for that too ? I don't know what I'm doing wrong I hardly get it right all the time
Hi Vee, thank you so much for your comment. I am happy that you got a great result and your family enjoyed the bakes. This is a sponge cake recipe, you can substitute milk for the orange juice if you wish and leave out the zest. FYI Orange cake taste amazing😍 You can get the full recipe here www.cleoscooking.com/recipe-items/orange-cake-with-orange-glaze/ Here is a link to the RU-vid video Orange Cake Recipe with Orange Glaze (How to Make Orange Cake) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NyozezAFU0Y.html
Hi Sherry I weigh each fruit individually so don’t use cup measurements for combination of fruit. However, a cup of raisins for example is equal to 150g or 5.3oz.
I would love to mek dat fi mi family for Christmas . For the browning can I use the JCS brand browning ? In Washington state island store that's all I can find.
Pls respond Ms. cleo: how many cups did the fruits equal to when blended up the wine? I didnt measure by grams before storing all the fruits in a jar. Thanks for your response
Hi Queen and Princess because I don’t weigh fruits after blending, I won’t be able to give you that information. Usually the weights are on the packets when you buy them. They are usually sold in 250g or 500g. If you can remember what you added and the weights you bought that may help but my recipe is based on weights before the start of the process.
Your cake looks amazing, I'd love to bake one for myself and family. Unable to find the currants here in the NYC area...any suggestions would be greatly appreciated.
Edith Jones if you can’t find currants, substitute it with portions of the other fruits. For example a mixture of raisins, prunes and sultanas to make up the weight.
@@sherryspice1593 They're not in the supermarkets, most of them don't even know what currants are. I did finally locate them in Whole Foods, more expensive I'm sure. I bought what was left in the bin, and will freeze prior to beginning my soaking for next year's cake. This one will be trial and error, as it is my first.
That is fine, depending on where people are and how they purchase ingredients that is at times necessary. Here in the United Kingdom and European Union it is not necessary for us. The standards of what we purchase in supermarkets are very high.
Hello Ms Cleo its Christmas 2023 and i am revisiting your awesome recipe. Is 4 cups flour the equivalent to 1lb cake? If i use 4 cups flour should i use 10 eggs?⁸
Cynthia Davis Excuse me, people can hear me say the recipe is on www.cleoscooking.com and they also read the description box. Part of being educated involves listening carefully and following instructions, not making assumptions. There is also a pinned comment stating where to get the recipe with a link to the website.
