It’s beginning to look a lot like Christmas, and no:

– not because the stores are a mess because everyone (who isn’t like me ordering their generic gifts in September) has some last minute shopping to do;
– not because everywhere is decorated with Christmas trees and snowflakes although we live in the tropics;
– not because constant Christmas music has become my utter demise at home, work, and stores; and
– not because I’ve already written my New Years Resolution to lose the pounds I expect this Christmas.

But because *drum roll* my great cake fruit batter smells like it could knock a grown man out for an hour at least, two if he can’t hold his liquor -and then you have to ask yourself, was he really worthy ?

“Hadi, what? You’re seriously basing all of the wonder and charm that is this great holiday season on drunken fruit? ” My question to you is — you’re not?

Great cake or black cake, whatever you decide to call it, is a hallmark in the Caribbean , especially where I’m from…Barbados. We believe that with all great things (see what I did there?) , not all are created equal.
Here enters the science and art of great cake batter making*.

Most Bajans have that one person that is their go to for great cake, and others are scorned because “it taste gritty”, “why it dry?”, “where the alcohol?”, with most ending in “stupse, she coulda keep dat”. However, if you’re an overachiever like me …there’s absolutely no other option but to be the one that your family and friends are asking if you’re making some this year.

Aside: Orders have been cut off, don’t get any ideas!

If I haven’t gotten my point across yet, point blank – great cake is a big deal. Such a big deal that in my house, the fruits for the batter are prepared AT LEAST a year in advance. Yes, at least, that means sometimes we have three year old fermented fruit waiting to be a part of something great (I can’t help myself).

But what is great cake and what makes it so important?

I’ve watched too many sitcoms and movies, all referencing the dreaded Christmas “fruit cake” – everyone gives it at Christmas, and everyone else can’t wait to find a way to get rid of it. Yet the principles and some of the ingredients of a fruit cake apply to a great cake – that is:
– Dried fruits, although a great cake typically uses raisins, currants, prunes, dried citrus peel, and glace cherries.
– Alcohol, however the great cake takes alcohol consumption to another level.
The dried fruits are mixed, chopped/processed into tiny pieces and placed in a container with a mixture of port wine, rum, and falernum (a sweet Caribbean alcoholic syrup) where they “soak” before the cake batter is made.

With the denseness of the batter, the oven is usually set very low for the cakes to cook evenly over hours, and then left to cool. Then the fun part…more alcohol. The cakes are then poked with tiny holes, and the same mixture of alcohol is poured in small doses over them over a period of days…and if you’re committed (like me) sometimes a week or two.

The result being a very dark (from the processed fruits and port wine) cake with a steamed pudding consistency, pleasant surprises of fruit, and a damn good time with alcohol.

Eaten alone, or after a meal, a good Bajan great cake has to be synonymous with a great Christmas.
So from my family to yours, Great Cake Greetings!

[Song selection by Shamar]

–Hadi