Making the black cake that is a Christmas favorite and also for birthdays and weddings ! Get your crocheted hotpads/potholders at www. CrotchetbyDacia.Etsy.com
Thank you so much. I made this cake by following your video step by step. It was off the chain. Moist, delicious, I was not disappointed. You are an excellent instructor. Thanks my fellow Jamaican, much love.
The eggs should break Into a cup sepperate ,then remove the 2 slides of both sides of the eggs ,that's what makes the mixture, raw. Also sometimes the eggs spoiled, that would save you throwing away all of the mixture, .
Greetings from Trinidad and Tobago. Awesome job. Most are skeptical when they see 12 eggs for one lb cake but thats how i learnt it from my great aunt who is a black cake goddess.
I took the easy route!! I ordered a cake from Dacia!! Wowww❤. When I tell you the cake was soooo good, the moisture, the texture, wasn’t too heavy, wasn’t too light, perfection!!.The taste, ohhh Lord, very, very good!!. It was a hit in my house, it was done in 2 days 😅.
If the eye of the egg is not taken out.you could grate a liberal amount of lemon or lime rind and beat it into the egg mixture .that will get rid of all rawness. from Jamaica.
I never remove the eye from my eggs when I bake and my cake is never raw. I mix my eggs in a bowl till it foams to the top with essence rum wine lemon zest and lime juice. And I use 8 eggs to a pound mix depending on the egg sizes. 10 if they are small
I've personally tasted Dacia's cakes and I must say they are worth eating. Thanks for taking the time to make this tutorial. I will definitely like share and subscribe....and make it one day. Soon I hope
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Just seeing your video? What was the result of the cake adding jelly and 12 eggs WOW!! I am sorry you didn't 🍰slice it , I will Try this recipe. Thanks for Sharing, HAPPY Holidays 🌹
I also prep my flour mixture the night before with the spices shifted put in an air tight container and just add the baking powder before placing in the mixture. Save so much time.
Love your recipe. Your recipe is the original...a very rich tasting cake. This is the recipe I have been looking for. Only difference I had glasé pineapple include in my fruits.
I've watched several videos on black cakes and by far your cakes are the smoothest. So those many eggs must make a diff. I wished you had cut it so we cld view the texture & see the cherries.
I did not see the amount of fruit listed in the recipe, so if you can let us know. I am trying to find a good recipe for 21. You are using the 1 lb method so you need 8 eggs no more 8 eggs are over l lb or 480 grms. 454 is 1 lb. So you can save 4 I usually put mine on the scale to be sure, because eggs are expensive, so I don't want to waste. Thank you.
Very nice tutorial, Sista Daria one love. Where do you live that you can't get the best rum in the world? Use the hand mixer for all the egg mixing, save you shoulder Daria I know how painful that can be. Have your Mom send you glazed cherries from NYC they are cheaper than the ones in the jar. Please break you eggs one at a time into a small bowl then transfer to a bigger bowl. I would hate for you to get a bad egg and have to throw out all your eggs because you put them all in one bowl first.
This is what Dacia posted elsewhere: Crochet and Food By Dacia G 10 days ago I use the prepackaged sizes of fruits. They range from 0.65lbs to 0.85 lbs each. So total fruit blend works out to just under 2lbs. ❤
I always use 2 1/2 cups all purpose flour and 3 cups of blended fruits not too thick and 4 eggs if they are large and if they are small/medium then I will use 6 eggs instead. Remember to sift the flour more than once to give it a light moist texture.
I used the one pound package of sunmaid raisins. The one the pouch. And the prune in the pouch as well. And half of the chopped peels( half pound) one cup of wine and 2 cups water
Yes you do it holds the cake together that much better and you get a nice tasting cake. That is how I do it too and this is my first time watching this video.
I just came across your video after watching 3 other video and I really enjoyed yours the most. While I was watching your video I accidentally touched something and your video disappeared, it took me a while strolling to find your video since I didn't get your name yet Just want to know how much wine, fruits , to used in a 1lb cake? I will also rewatch this video to find out . I love crochet and always want to learn to make them.
Thank you for watching ❤️. You will see I hardly measure anything except for the flour, sugar and butter. The wine I add after the cake is made. Start by using one of the foil pouch of sunmaid raisins, and foil pouch of prunes sold in most supermarkets. I think they are about half pound each. At the end of the day it’s about the finally ratio of flour to liquid ingredients to give a slightly thick consistency when you are finished mixing. Trust your gut🤩🤩. You can do this. Appreciate you being here
Do you ever put nuts in your cakes? To get the extra fruit out of the mixer, just put some of the beaten eggs inside & blend. Your blade will be cleaned as well. Don't waste that expensive fruit...lol😂 Pour into the batter.
I am a Jamaican .why the eye is taken from the eggs is that when its common fowl eggs the eggs are stronger and have that raw smell n taste, the machine chicken eggs not so.
The husbands. They eat it all off. I am one of them 💖. Now that spent almost one hour seeing how this wonderful thing is made I will leave some for her and write an apology and love note. One day I am going to surprise her with one.
The lime or lemon juice and rind will take care of the rawness from the egg eyes. I take out as much as I can. Always use some lime or lemon juice and you can grate the rind as well.
Good afternoon love your recipe but you forget to take out the eye of the egg that makes it smell raw when you break the egg at each side you w Ill find the eye sometimes you find two any way i still love it.
It was totally unnecessary to beat the eggs separately, just beat it in with the batter, and too much eggs.. when the eggs are that large you used only 8 .. that's why the batter is runny.
I use 6 eggs and yes she should break in a smaller bowl and if the egg is good then it goes into a bigger bowl until all eggs are broken and ready to be wisk this way if any is spoiled she can catch it in the small bowl and throw it out so it won't spoil the rest of broken eggs
You are correct. I don’t use milk or cream. I’m personally lactose intolerant and my family’s recipe never called for milk . Do you use milk in your Christmas cake? How much ?
@@kimeshafraser1749 if you are soo worried... you might need to check out the guidelines even further... they won’t take your video down... they just make sure you pay. Not so smart are you now?
@@zeeedouard4555 I think you are the one who needs a lesson and may not be so smart... they do remove videos based on the copyright agreement and permission by content creator
