Rich Jamaican black cake is a decadent Caribbean twist on the classic holiday fruit cake that you’ll love serving this Christmas! Dried fruit is soaked in rich port and fragrant dark rum then blended and folded into a spice cake like you’ve never had before!
Spiced, boozy, and blended with delicious, dried fruit makes this Jamaican black cake is an incredibly delicious centerpiece!
Are you a fan of fruit cake, but want to switch it up a little? Try a delightful change with this amazingly decadent Jamaican black cake! It's sure to be a new favorite!
It’s similar to fruit cake in that it’s a boozy spice cake mixed with dried fruit, but it’s scented with orange peel, baking spices, and lime zest and juice! The lime is really what makes this cake so unique!
Jump to:
The fruit in black cake is blended until smooth instead of left whole, which makes it incredibly moist. You’ll never have to worry about a dry cake! The cake is so tender and moist, it really tastes like the best fruit cake you’ve ever tried!
🌎 Origin
This lovely, moist cake is an essential dessert in the Caribbean. It’s not only served during the holidays but It’s also served at nearly every celebration!
Most households have their own version of the cake, but the recipe you see here is pretty standard. It’s a unique cake that you are going to absolutely love!
❤️ Why You'll Love This Recipe!
Amazing Flavor! The flavor of this boozy, fruity cake is out of this world delicious! The sweet port wine and rum paired with the lime and spices is so special!
Super Moist! This cake is MOIST. It’s like nothing you’ve ever tried before! The texture is almost custard-like, which is so unique and delicious.
The Perfect Christmas Cake! Spiced, rich, fruity, and boozy, this show-stopping cake is going to wow on a holiday table!
🥘 Ingredients
There are a lot of ingredients here, but don’t worry—most of them are pantry staples. The fruit mixture can also be soaked ahead of time, so you can make it even up to 6 months ahead of time to save on prep!
Fruit Blend
- 9 ounces Dried Prunes – 9 ounces is about 1 ½ cups! You’ll want these to be pitted before soaking.
- 1 cup Raisins – Raisins are a great base fruit for the fruit blend. They add a gentle sweetness and lots of moistness.
- 1 cup Golden Raisins – Also known as sultanas, golden raisins are also another great base fruit.
- 1 cup Dried Cherries – Cherries add a tart bite to the fruit blend, which helps to balance the flavors!
- ½ cup Dried Currants – Currants are similar to raisins, but have a tangier, fruitier flavor that works perfectly in dish recipe!
- 1 ½ cup Port Wine – You can use any sweet, red dessert wine here. Save extra for soaking the cake!
- 1 ½ cup Dark Rum – Dark rum pairs perfectly with the fruit and spices! You can use your favorite brand of rum here—but bonus points if you get Jamaican rum!
Black Cake
- 1 cup Butter – This is equivalent to 2 sticks of butter! The butter needs to be softened to room temperature for this recipe.
- 1 ¼ cup Dark Brown Sugar – Brown sugar gives a deep, molasses like flavor to the cake. I highly recommend dark brown sugar over light brown sugar for its richness.
- 5 large Eggs – The eggs also need to be brought to room temperature to blend well with the other ingredients.
- 1 medium Lime – Lime gives the cake such an amazing, unique flavor! You’ll zest the lime and use 1 tablespoon of juice (Depending on how juicy your lime is, you might use ½ a lime or the whole lime).
- 1 teaspoon Vanilla Extract – Vanilla extract balances out the flavors of the cake! Use 100% pure vanilla extract here if you can.
- 1 teaspoon Orange Extract – You can also use almond extract if you don’t prefer the flavor of orange extract. This adds extra flavor to the cake!
- 1 tablespoon Baking Powder – You’ll need this much baking powder to help give this super moist cake some lift!
- 1 teaspoon Cinnamon – I love the sweet, spicy flavor that cinnamon lends to the cake! I recommend Vietnamese or Saigon cinnamon for its strong flavor.
- ½ teaspoon Ground Nutmeg – Nutmeg adds a sweet, distinct taste to the cake. It pairs exceptionally with the other spices!
- ½ teaspoon Ground Allspice – Allspice, or pimento, is a staple spice in Caribbean kitchens! The flavor is sweet and tastes like a combination of cinnamon and cloves.
- ¼ teaspoon Salt – Salt is needed in almost every dessert to help balance out the sweetness!
- 1 tablespoon Dried Orange Peel – Dried orange peel has a sweet, fragrant aroma and flavor. You can also use fresh here, but the flavor will be more pronounced.
- 2 cups All-Purpose Flour – Flour is a must, of course! Use AP flour here and not cake or self-rising flour.
- 2 tablespoons Browning Sauce – Browning Sauce is used to give a deep color to many Caribbean dishes, including this cake! The browning sauce will not affect the flavor of the cake.
- 2 tablespoons Molasses – Molasses adds even more deep color and richness to the cake! The combination of the browning sauce and the molasses are what gives the cake the dark, black color it’s named after!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Step-By-Step Instructions
I recommend soaking this cake overnight to absorb all the delicious port wine! Then, it will be perfect for serving!
Fruit Blend
- Mix the fruit and liquor. Using a container with a lid, start by combining the dried fruit mixture: 9 ounces of dried prunes, 1 cup of raisins, 1 cup of golden raisins (sultanas), 1 cup of dried cherries, and ½ cup of currants. Next, add 1 ½ cup of port wine and 1 ½ cup of dark rum or until all the fruit is submerged. You might need a bit more wine/rum to cover the fruit completely.
- Soak fruit. When the fruit is submerged, cover bowl with a lid and allow the fruit to soak for at least 7 days and up to 6 months. Add more wine and rum as needed (See Tips & Recipe Notes for how to do a quick soak!)
Black Cake
- Prep. Preheat your oven to 250°F (121°C). Next, blend the alcohol-soaked fruits in a blender or food processor until smooth. Set aside until the cake ingredients are combined. Then, line the bottom of a 10-inch springform pan or cake pan with a circle of parchment paper. Butter the bottom and the sides of the pan then set aside.
- Cream butter and sugar. Cream together 1 cup of softened butter and 1 ¼ cups of dark brown sugar until smooth and fluffy, about 1 to 2 minutes. Then, add 5 room temperature eggs, one at a time. Mix in between additions. If needed, you can add 1 tablespoon of flour to prevent the mixture from curdling.
- Add flavorings. Add the zest of 1 medium lime and 1 tablespoon of juice, along with 1 teaspoon of vanilla, and 1 teaspoon of orange extract, then mix to combine. Next, mix in 1 tablespoon of baking powder, 1 teaspoon of cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground allspice, ¼ teaspoon of salt, and 1 tablespoon of dried orange peel. Finally, add 2 cups of AP flour and combine until your batter is smooth.
- Finish the batter. To the batter, add 2 tablespoons of browning sauce, 2 tablespoons of molasses, and the blended fruit. Fold in the ingredients gently, just until fully combined. Then, transfer the mixture to the prepared Springform pan and smooth the top.
- Bake the black cake. Place your cake pan into the middle of your center rack and bake at 250°F (121°C) for 2 hours. Then, start testing the cake with a toothpick or cake tester. Once the inserted toothpick or cake tester comes out clean, and the top of the cake doesn’t imprint when touched, remove the cake from the oven (the cake can take up to 2 ½ hours, depending on your pan size).
- Finish and serve. Allow the finished black cake to cool on a wire cooling rack for 15 minutes in the pan, then remove from the pan and soak with ¼ cup of port wine (or a port/rum combo) overnight before serving.
Rich, decadent, moist Jamaican black cake can be garnished with maraschino cherries, then served at room temperature. Serve with tea and coffee, or even a little whipped cream or ice cream! Enjoy!
💭 Angela's Tips & Recipe Notes
- To soak the fruit quickly, simmer the fruit and alcohol until the fruit is plump! Heat the blend of dried fruits with the port and rum in a saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool before blending.
- Refeed leftover cake with port wine and/or rum to keep moist! If storing the cake ahead of time, soak the cake with a little of the port or rum the night before serving to keep the cake delightfully moist and boozy.
- Measure the flour properly to ensure the cake doesn’t get dry! You’ll want to spoon flour into your cup measure until full, then use the back of a knife or spatula to level off the top. This will make sure that there is no packed flour in the cup—so you get the perfect amount!
🥡 Storing
To store the cake, you can keep it on a cake stand with a lid or cake storage container at room temperature for up to 4 days. You can also refrigerate the cake for up to a week!
Make sure to cover the cake with a layer of plastic cling film or in a cake storage container. After these periods of time, however, the cake will start to lessen in quality. Eat it quickly!
Freezing Jamaican Black Cake
You can also freeze a black cake for up to 6 months! Make sure to cover the cooled cake with a layer of plastic cling film and a layer of foil or place in a cake storage container.
When ready to eat, place the cake on your counter and let thaw at room temperature.
❓ FAQ
Browning sauce is a blend of caramel color, seasonings, caramelized sugar, and vegetable concentrates. It is a staple in many Caribbean recipes, like this Jamaican black cake! You can find it either in the stock/soup aisle, the spices/seasonings aisle, or most commonly in the condiments aisle near the BBQ sauces, A-1, and Worcestershire sauce!
Port wine, which is used to soak the fruits and cake for this recipe, is a sweet fortified red wine from Portugal. Fortified means that a neutral alcohol is added during the wine-making process. It is a dessert wine, which makes it perfect for the Jamaican black cake! You can also use any sweet, red wine or dessert wine if you can’t find port.
📋 Recipe
Jamaican Black Cake
Ingredients
Fruit Blend
- 9 oz dried prunes (pitted - about 1 ½ cups)
- 1 cup raisins
- 1 cup golden raisins (sultanas)
- 1 cup dried cherries
- ½ cup currants
- 1 ½ cup port wine (or sweet, red dessert wine + more for soaking the cake)
- 1 ½ cup dark rum
Black Cake
- 1 cup butter (softened, at room temperature - 2 sticks)
- 1 ¼ cups dark brown sugar
- 5 large eggs (at room temperature)
- 1 medium lime (zest and 1 tablespoon juice)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (or almond extract)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 tablespoon orange peel (dried)
- 2 cups all-purpose flour
- 2 tablespoon browning sauce
- 2 tablespoon molasses
Instructions
Fruit Blend
- Combine the fruit (prunes, raisins, sultanas, cherries, and currants) with the port wine and rum in a bowl or container until they are submerged. You may need a bit more of your wine/rum to cover the fruit completely.9 oz dried prunes, 1 cup raisins, 1 cup golden raisins (sultanas), 1 cup dried cherries, ½ cup currants, 1 ½ cup port wine, 1 ½ cup dark rum
- Cover and allow the fruit to soak for 7 days, and up to several months. Add more wine and rum as needed when soaking.For a quick version, heat the blend with port and rum over medium heat to a low boil, then reduce heat and simmer for 15 minutes. Remove from heat and allow to cool before blending.
Black Cake
- Preheat your oven to 250°F (121°C) and blend the fruit mixture until smooth. Set the blended fruit aside until the cake ingredients are combined. Line the bottom of a 10-inch Springform pan or cake pan and butter the bottom and sides.
- Cream together the softened butter and dark brown sugar until smooth and fluffy, about 1-2 minutes. Add the eggs one at a time and combine between adding the additional eggs. You can add a tablespoon of flour to prevent the mixture from curdling.1 cup butter, 1 ¼ cups dark brown sugar, 5 large eggs
- Add lime zest then juice, along with the vanilla and orange extract then mix to combine. Mix in the baking powder, cinnamon, nutmeg, allspice, orange peel, and salt then add the flour and combine until your batter is smooth.1 medium lime, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ¼ teaspoon salt, 1 tablespoon orange peel, 2 cups all-purpose flour
- Add the browning sauce, molasses, and blended fruit then fold into the batter until fully combined. Transfer into your prepared Springform pan and smooth the top.2 tablespoon browning sauce, 2 tablespoon molasses
- Bake at 250°F (121°C) for 2 hours, then start testing the cake with a toothpick or cake tester. Once an inserted toothpick or cake tester comes out clean and the top of the cake doesn't imprint when touched, remove the cake from the oven. *The cake can take up to 2 ½ hours depending on your pan size.
- Allow your black cake to cool on a wire cooling rack for 15 minutes in the pan, then remove from the pan and soak with ¼ cup of port wine (or a rum/wine combo) overnight.
Notes
- Store your cake at room temperature for up to 4 days (you can re-feed the cake with port wine and/or rum the night before serving if desired).
- Refrigerate your black cake for up to a week, or freeze for up to 6 months.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Dawn Maillie says
Oh my goodness! Baked this cake for my book club. Outrageously delicious!! Thank you Angela! I had never baked a fruitcake, used a spring form pan, or tried a piece of Black cake. I covered the cake with a layer of almond paste followed by a layer of Royal Icing. It was a win win!! Would love to send you a pic!
Angela @ BakeItWithLove.com says
Thank you Dawn, so glad that the cake was a hit! And thank you very much for taking the time to send in pics too (attached here).
Jane Gummy says
Absolutely delicious, moist and spicy. I loved soaking the fruit for weeks, the anticipation made the process even more fun! Fantastic detail in the recipe, thank you! Tho it took me longer than 10 minutes to mix the batter.
Karen says
My cakes fell... not sure if that's normal or not? Did I do something wrong?
Angela @ BakeItWithLove.com says
What size cake pans did you use? And where were they placed in the oven? Let me know more so I can try to help out, thanks!
Anonymous says
You may have opened the oven too soon, it's very important to turn on the light and peek through to see if the edge is separating from the baking pan. If it is still raw on top it will fall. This goes for all cakes. Rule 101.
J says
I made this for Christmas and it was perfect! As someone of Jamaican heritage, this is the best recipe for Black Cake that I’ve come across. Thanks for sharing 🙂
Doll says
Agreee the best
Kelly Garrett says
I’ve puréed the dry fruit after soaking. Would 2 cups be sufficient or will I need more or less?
Angela @ BakeItWithLove.com says
If you started with the amount in the instructions (fruit and alcohol) you will want to use all of your pureed fruit. It should be upwards of 4 cups pureed. Thanks for asking!
Andi says
I dumped a bunch of random cherries and raisins and currants into a container with wine. About how many cups of the blended fruit mixture do you think is needed for your recipe?
Angela @ BakeItWithLove.com says
Well, if you convert everything to ounces you get roughly 28 ounces of fruit (total) divided by 16 ounces for a pound. You will need approximately 1.75 pounds of assorted fruit soaked in port and rum. Each fruit you choose will have different weights (per cup) so this total is the best guideline. Thanks for asking!
Adrienne says
Thank you! I put a bunch of fruit to soak in wine and rum about a year ago and couldn’t even remember which recipe I used, let alone how much of each fruit I put in. Now I can get down to business.
Anshruta M says
I’ve made this cake so many times now, and it’s a favourite amongst family and friends. Thank you for this wonderful recipe! Instructions are so clear and I really appreciate that you put the quantity under each step, so I never have to scroll up and down!
L says
Question for those who have made this already: how blended did blend the fruit? To a puree consistency? or chunky?
Thanks!
Pat Haliday says
Pulse the fruits instead of blending. It needs to be a little chunky.
Elaine Fisher says
Hi. I would like to try this cake as it sounds excellent, however I have Packets of mixed dried fruit. How much pre packed fruit would I need for this recipe. Thanks in advance.
jacquie says
How do you get the top of the cake so shiny/
Darlene says
I used a bundt pan to bake this cake--it took almost 3 hours at 250 degrees Fahrenheit for a wooden bamboo skewer to come out clean. I'm serving the cake tomorrow evening with whipped cream, to tame down the booziness--I'm almost afraid to let my guests drive themselves home! Totally decadent!
D says
Good day
I would like to try this cake, but need it to be alcohol free. Can I soak fruits with apple juice or orange juice do you have any recommendation.
Thank you
Angela @ BakeItWithLove.com says
Yes, I prefer orange juice for this cake (and it will taste wonderful). Thanks for asking!
Sophia Patrick says
I soaked the fruits in a combo of black English breakfast tea (brewed strong!) and ginger ale. Weird but good
Diana H says
If I want to make cupcake size how long should I bake them for ?
Angela @ BakeItWithLove.com says
For cupcakes, I would bake them at 350F for 15-20 minutes. Check the black cakes early and remove them from the oven once the top springs back and an inserted toothpick comes out clean. Enjoy!
Anonymous says
Thank you. Do you think I would have to change the temp since I have an electrical.stove instead of gas?
Angela @ BakeItWithLove.com says
Not at all, the temperature works in either. Thanks for asking!
Elizabeth says
Looking forward to this cake. I have spiced rum and white rum. Can I use one of these?
Angela @ BakeItWithLove.com says
White rum would be your next best choice of rum for soaking the fruit. Enjoy!!
Stacy says
Hello, I've started the process to soak the fruit and I doubled the amount of fruit and liquid to make 2 cakes. Once the fruit and liquid is blended, how much should I measure to add to each cake batter? I'm so excited to try this recipe! It's been years since I've had black cake and it was SO delicious. Thank you!
Angela @ BakeItWithLove.com says
Hi Stacy! I love this cake and I know you will too! When you blend the fruit, simply divide out by measuring two portions until they are even in weight. Once you have the fruit in two equal portions, you'll be just fine. Enjoy!
James Rowat says
Good Morning!
I am currently soaking my Fruit. And just curious when it comes time to Bake is it possible to use Loaf pans. Or would there not be enough Batter.
My Wife is a Teacher and her Co-workers are asking for Baking, but I also want some! 🙂.
Angela @ BakeItWithLove.com says
You would have about 2/3 the amount of batter to fill two loaf pans (9x5-inch loaf pans). You could try smaller 8-inch loaf pans just don't let them over-bake. Good luck and please let me know if you give it a go!
KellyW says
Is there any other kind of rum? 😒😁 Looking forward to trying out your recipe!
Karma Kitaj says
What is browning sauce, please? Making for book group as well.
Angela @ BakeItWithLove.com says
Browning sauce is available in your condiments aisle at the grocery store. The commercially available browning sauces like Kitchen Bouquet, Gravy Master, Savoie's, Sarsons, and Grace are typically made with vegetable concentrate, seasoning, and more to get that dark color and caramelized flavor. Homemade browning sauce is typically made with brown sugar, water, and salt that is cooked until deep and rich in both color and flavor.
Allie says
I am excited to make this recipe! Question - I am currently soaking my fruit, should I be adding additional alcohol as the fruit absorbs it? I originally had it all submerged, but now the top is not. I am shaking daily but unsure if I should add more liquid to keep it all covered. Thank you!
Angela @ BakeItWithLove.com says
Hi Allie! If you turn your soaking fruit and are finding that some of the fruit is not submerged (even when you press on it with the flat side of your spatula) you can certainly add more liquid. Use the same ratio of your port and rum to add to the fruit as needed. Thanks for asking and enjoy the cake!
Chabor says
I'm so excited to get this into the oven in a few minutes. My only question is, can this be baked in a tube pan? My springform pan is only 9 in. And my 10-in aluminum pan might not produce the right crumb.
Angela @ BakeItWithLove.com says
I have not baked this cake in a tube pan, however, I have baked similar fruitcakes in a tube pan with amazing results. Check your cake earlier by about 30 minutes. Good luck and let us know how it turns out!
LaDonna says
How do you soak the finished baked cake with the rest of the rum?
Angela @ BakeItWithLove.com says
Hi LaDonna, I open the parchment paper that I wrap the cake with and brush more of the rum over the entire cake top (you can use a skewer to poke holes in the cake if desired). Soak your cake once every two weeks to feed it until you're ready to serve. Enjoy!
Susan T says
I am soaking the fruit now and looking forward to serving this to my book club! I have a question about buttering the pan...do I line the pan with parchment then use butter on the top of the parchment and the sides? Or is the option to not use parchment and just rub the bottom of the cake pan and sides with butter? Sorry if this is a bad question! Thank you!
Angela @ BakeItWithLove.com says
It's a great question! Yes, place the trimmed parchment paper in your pan and then coat the pan and paper with butter. Enjoy!
Anonymous says
Thank you!
Caroljo says
I’m so excited about trying this recipe and will be making 2 cakes, one for each of my 2 book club gatherings. This may be a dumb question, but I’d like to bake 2 cakes at once and freeze them. Have you had a good experience baking 2 at a time? Thanks!
Angela @ BakeItWithLove.com says
As long as you can fit two on the same rack with some space for air to circulate between them, you should be just fine. Like baking two 8 or 9-inch rounds together. 🙂 Thanks for asking!!
Kari says
I found the cake a bit too boozy, for me. Would it be ok to soak with milk or something else to maintain moisture? I might add a cup of chopped walnuts, as well. Thoughts? I tried it with whipped cream, which made it more enjoyable, for me, to cut the booziness. I do like it and plan to bake it for my book club gathering in October 2024, when we discuss Black Cake, by Charmaine Wilkerson. Thank you!
Tracy says
I am making this for book club next month. I'll let you know how it goes!
Amanda says
I am making this tonight for book club. My fruit has been soaking for two months. Here is my main question...I hope you see this in time! When I blend the fruit mixture is that with all of the alcohol as well as the fruit? Or is it just the soaked fruit minus the extra liquid?
Angela @ BakeItWithLove.com says
Wow! I missed that note...add fruit and alcohol mixture to a food processor or blender and pulse until it reaches your desired consistency. Use the blended fruit and alcohol in your black cake. Thanks for asking and have fun with your book club!
Lisa says
Question - when soaking the fruit - is it at room temperature or in the fridge?
Angela @ BakeItWithLove.com says
I soak my fruit in the fridge for any fruitcake, simply because I usually soak it for long periods of time. Thanks for asking!!
Janelle says
You can soak them at room temperature. The alcohol acts as a preservative. I'm Jamaican and that's how my family has done it for years because back in the day not everyone had access to a refrigerator so room temperature is just fine 🙂
Stacy says
I am making this cake tomorrow - very excited - but worried about my browning sauce, the only thing I found was Bouquet Browning Sauce - will that work??? There are some recipes where you make it at home but I will not have the time to do that!!! Looking forward to trying it!
Angela @ BakeItWithLove.com says
Yes, that will work. That's exactly what you'd grab 🙂 Enjoy the cake!!
Diana C says
My first black cake with this delicious recipe! Perfect and easy way to show the ingredients and steps.
Gracias 🍰
Shelia Turner says
Made this lush cake twice now very nice
Angela @ BakeItWithLove.com says
It's definitely a family favorite! So glad you enjoy it too!
Modena says
I haven’t tried the recipe as yet. But I
Love the Jamaican Black Cake. My husband is Jamaican but I’m American. So I’m going to give it a try. I will let you know how it turn out.
Angela @ BakeItWithLove.com says
Awesome! We'd love to hear what you both think of the cake when done. Enjoy!
C. Ivory says
Hi im dying to try your recipe I was just wondering if you use the bitters that you have in your picture? I didn't see it listed in the ingredients so I was wondering if It's the bitters you use or the browing sauce?
Angela @ BakeItWithLove.com says
I definitely used the bitters, just a dash! But I did use them in combination with the port wine and dark rum for soaking the fruit. Thanks for asking!!
Carol McIntosh says
My goodness gracious, wow, it's been a long time since tasting this delicacy. Do you sell these cakes? How much. One love mi dear.
Angela @ BakeItWithLove.com says
I'm glad you found our black cake 🙂 and I'm sorry to say that we do not sell anything on the site. I do hope that you get a chance to give it a try! Enjoy!
Rose's Angels says
One of the best and easiest recipes I have tried. The cake was super moist. Love it!
Ali G says
I'm a Jamaican and this recipe was excellent, very straightforward! I've seen it baked for 1.5 hours at 325° as well.
Not sure if you're one of our Jamaicaucasians....but you did a great job! Nuff respect! 🇯🇲
Gayle Schmidt says
This is more 5 stars
It is fabulous. Everyone raved about it.
Tim says
Hi Angela.
I just want to check that's 121 degrees c in a fan oven? Is that right?
All the best,
Tim
Angela @ BakeItWithLove.com says
Hello Tim, you need to reduce the temperature when using a convection fan option. Use 107°C instead of the 121°C. Thanks for asking!
Tim says
Thanks. Just checking because the temperature seems quite low for a conventional oven. I've made 2 batches of the fruit mix so I'll try it as per your recipe and I'll have a back up if I need to tweek it.
I'm making it for a birthday party next Friday. The birthday girl likes rum, so this should go down well.
A says
EXCELLENTES EXPLICATIONS POUR REUSSIR CE GATEAU SAVOUREUX...
EXCELLENT EXPLANATIONS TO SUCCEED THIS TASTY CAKE ...
Angela @ BakeItWithLove.com says
Merci beaucoup!