Black Pepper Cake Recipes

BLACK PEPPER POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

BLACK-PEPPER CHEESECAKE

Steps:

• Preheat the oven to 250 degrees. Butter an 8-by-2-inch round cake pan, line the bottom with a round of parchment paper, and butter the parchment paper; set aside.
• Blanch peppercorns in a small saucepan of boiling water for 1 minute; drain. Repeat two more times. Pat peppercorns dry with paper towels
• Spread peppercorns evenly in a small baking pan. Transfer to oven until thoroughly dry, 15 to 20 minutes. Remove from the oven, and let cool. Increase the oven temperature to 350 degrees.
• In a spice grinder or with a mortar and pestle, grind peppercorns to medium-fine; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Scrape seeds from vanilla bean, and add to the cream cheese mixture with reserved pepper. Reserve the pod for another use. Beat in creme fraiche and lemon juice. Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Beat in cream.
• Pour batter into the prepared pan. Place the pan in a large roasting pan. Add enough hot water to come 1 inch up the sides of the roasting pan. Bake until edges are set and center shivers slightly when shaken, about 1 1/4 to 1 1/2 hours. Remove the cake pan from the roasting pan, and transfer to a wire rack to cool completely.
• When cool, cover with plastic wrap and refrigerate overnight.
• To unmold cheesecake, run a thin knife or spatula around the edges to loosen. Then carefully place the pan over a hot burner, shaking gently from side to side, for about 20 seconds. Invert the cake onto a serving plate, peel off parchment paper, and serve with pineapple, if desired.

BLACK CAKE (CARIBBEAN RUM SOAKED FRUIT CAKE)

Steps:

• Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
• If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
• Preheat oven to 275 or 300 degrees F.
• Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.
• Bring eggs and butter to room temperature.
• Crack eggs into a separate bowl one at a time, Remove little white membrane from each egg (optional). Beat in zests, vanilla, almond, and mixed essence. Set aside.
• In a separate bowl, mix all dry ingredients. Set aside.
• In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs a little at a time. Blend well.
• Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
• Add flour mixture a little at a time- fold in with a spatula. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
• Pour batter into lined cake pans.
• Bake anywhere from 275-300 degrees F for 80-90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap. Flavor is best after a few days.

BLACK PEPPER POUND CAKE

Steps:

• In a large mixing bowl, cream the butter and sugar.
• Beat in pepper and extract.
• Add eggs, one at a time, beating very well after each addition.
• Add flour alternately with cream, mix well.
• Pour into a greased and floured 10" fluted tube ban.
• Bake at 325 for 70-75 minutes or until toothpick comes out clean.
• Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
• Dust with confectioners sugar.

BLACK PEPPER CAKE

Steps:

• Cream margarine until it resembles whipped cream.
• Add brown sugar and stir. Add white sugar and vailla. Beat well.
• Add eggs, one at a time, beat after each.
• Sift together dry ingredients. Add to mixture, alternating with buttermilk (put soda in buttermilk).
• Beat well and pour into greased and floured pans. Bake for 20 to 25 minutes at 350 degrees. Bundt pans take about 40 minutes.
• If loaf pan us used,and can be, bake for 45 to 60 minutes at 325 degrees.