Comments on: Trinidad Black Cake (recipe)

By: Sarina

Sarina — Thu, 04 Mar 2010 01:58:42 +0000

Dear Mona, I am happy to report that the following person is willing to help you out

Hey! I do baked goods, including black cake, wedding cakes, etc. My website for inquiries is http://www.kimberlyparris.com.

By: Sarina

Sarina — Thu, 25 Feb 2010 10:24:15 +0000

Dear Mona, I will post your question to my readers. Hopefully someone can help you out Best Wishes!

By: Sarina

Sarina — Thu, 25 Feb 2010 10:23:30 +0000

Hi Andre, it is quite different from my own conventional experience with fruitcakes which I find to be quite drier and more floury.

By: Andre Nievo

Andre Nievo — Thu, 25 Feb 2010 04:19:59 +0000

I just wondered if it is the same as fruitcake?

By: Mona P

Mona P — Tue, 19 Jan 2010 11:58:04 +0000

I came across you recipe just last month. I beked the cake and by a turn of events I gave one to a collegue who is getting married in June. Her fiance tasted it and is now hinting that he wants me to make his groom’s cake and a sheet cake to feed 250 guests. I have no problem baking the cakes, it’s the frosting and decorating. I don’t do that. I live in New York City. Do you know of anyone in Brooklyn or the Bronx who frosts black cakes?
Thanks,
Mona

By: Valerie

Valerie — Mon, 07 Dec 2009 23:32:34 +0000

My fruit was soaking for over a year because I could not find my old recipe. Thanks to you, I made my cakes over the weekend and they taste just like I remember! Very delicious.

By: ricardo ross

ricardo ross — Mon, 07 Dec 2009 20:04:20 +0000

Dear sir,ihave used your recipe for the black cake .I have double the ingredients to be soaked,The problem is i need to make three cakes and dont know how much of the soaked fruits to decant.

By: Sarina

Sarina — Mon, 07 Dec 2009 18:24:21 +0000

Hi Alisa, the Bailey’s never caused me any problems. however i never soaked the fruit in it. It was added in the last stages before baking Hope that helps! Best wishes.

By: Alisa

Alisa — Mon, 07 Dec 2009 17:15:15 +0000

Hello,

My concern is whether the milk in the Baileys will have a negative to the recipe, as I plan to soak my fruits from today? I’m thinking of Cherry Brandy, Puncheon rum and maybe Baileys as an option.
Looking forward to your guidance

By: Sarina

Sarina — Mon, 07 Dec 2009 15:31:19 +0000

Hi Charlene, I haven’t ever tried adding chocolate or cocoa. I probably would go with melted chocolate myself. Let me know how it turns out!