Friday morning on Sunrise Barrington Lewis who owns Barringtons Jamaican Kitchen, joined us on set to show us how to make a traditional Caribbean black cake. The cake is the subject of a new book written by a former Bakersfield news anchor. Author Charmain Wilkerson talked about her new book with 17s Maddie Janssen.<\/p>\n
Black Cake: <\/p>\n
1 cup butter, softened1 1\/4 cups dark brown sugar5 eggs1 tsp vanila1 tbsp baking powder1 tsp cinnamon1\/2 tsp nutmeg1\/2 tsp allspice1\/4 tsp salt2 cups flour2 tbsp browning sauce2 tbsp molasses1 1\/2 cup port wine1 1\/2 cup dark rum2 cups raisins1 cup dried cherries1\/2 cup dried cranberries<\/p>\n
Instructions:Combine fruit and alcohol and allow to soak for at least 7 days and up to several months. Add more wine and rum to cover fruit as needed.<\/p>\n
Blend fruit and wine\/rum mixture. Mix with all other ingredients until smooth. Bake at 250 degrees for 2 hours or until a toothpick comes out clean. Soak with more port wine or rum\/wine combo overnight.<\/p>\n
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Read the original post:<\/p>\n
Making the traditional Caribbean dessert black cake - KGET 17<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Friday morning on Sunrise Barrington Lewis who owns Barringtons Jamaican Kitchen, joined us on set to show us how to make a traditional Caribbean black cake. The cake is the subject of a new book written by a former Bakersfield news anchor. Author Charmain Wilkerson talked about her new book with 17s Maddie Janssen. Continue reading