300 gr. black cake in heat-shrink packaging.
300 gr. black cake in round wooden box.
500 gr. black cake in heat-shrink packaging.
500 gr. black cake in octagonal cardboard box.
500 gr. black cake in round wooden box.
500 gr. black cake in square cardboard box.
800 gr. black cake in octagonal cardboard box.
Black cake, by the kilogram.
History

In 1863, when President Mitre was organizing the Republic of Argentina, the then Secretary of the Interior Mr. Guillermo Rawson presented a proposal on behalf of Lewis Jones and John Parry, “Count of Madryn”, made by Wales to the Argentine government with the purpose of establishing a Welsh colony in the south region of the Province of Rio Negro. On July 28, 1865, 153 men and women who had sailed on board of a ship named Mimosa disembarked in the coasts of the current city of Puerto Madryn, with the sole purpose of keeping their traditions, culture and religion, and carrying out agricultural activities in this arid and beautiful Patagonian lands.

The need to find easily preserved, long lasting food drove these people to create the black cake. Bearing their wedding and Christmas cakes in mind and using the scarce raw materials received from Buenos Aires, the Welsh people developed the black cake, which, as from that moment, has been recognized as an original Patagonian product, typical of the Welsh community in the Province of Chubut.

John Jones was one of the first settlers, and was also known by the nickname of Mountain Ash because of his hometown in Whales. Mr. Jones kept his recipe within his family and shared it with the coming generations. The main characteristic of this recipe was the true secret of the family bouquet.

This recipe was guarded and treasured by Hilda Jones-Jones (second generation), who transferred and shared it with Ariel Sebastian, her great-grandson, on November 1, 1996. This is the date when Establecimiento Nueva Gales was born. Ariel committed to look after it and maintain it unaltered, for it contains the history of his family and the love of those who cultivated the Patagonia in every sense of the word.

This commitment has an actual historic and cultural value, and deeply respects our origins.

Since then, MEMORABLE has been the name chosen to remember this recipe, because it has been made in memory of those ancestors, using the same craft processes, times and complete preparation method, soaking the fruits in liquors and spices inside French oak barrels, with a total 45-hour preparation time, just exactly as the old times.

The black cake honors a family tradition and worships those who devoted their lives to the Welsh culture in the Argentine Patagonia. The black cake is our humble tribute and, in addition...

THE TASTE OF HISTORY

 

Preservation

Given the fact that this product is completely natural, with no added preservatives, the following tips should be taken into account:

- The product shelf life is one year as from the date of manufacture. If kept under appropriate preservation conditions, the product shelf life may be extended.
- Protect the product from sunlight or heat.
- Store in dry, dark and cool place.
- Do not keep in refrigerator; cold dries the cake causing it to lose its taste.

Once the cake package has been opened:

- Since another characteristic of the black cake is its fruits, please do not cut it like a traditional cake, but in maximum 1.5 cm thick slices. In this way you will prevent the center from braking.
- Let cake oxygenate before consuming it.
- Store the cake in a hermetically sealed container (Tupperware style) in a cool, dry, and dark place for it to avoid contact with the air, which may cause it to dry.

Acknowledgement by the welsh community

In March of each year an Agricultural Exhibition is held in Gaiman (capital of Welsh culture in Argentina), where different families, mostly of Welsh origin, exhibit their food and craft products for special moments or their family recipes.

Once food and craft products are exhibited, they are broken down into categories and anonymously handed in to a panel of judges in charge of determining the most delicious and interesting products. The Welsh cake of our family has competed in this exhibition since 1997, with other cakes made by families of Welsh origin as opponents. We are very proud to have won ten consecutive prizes awarded by the Gaiman community, capital of the Welsh culture, in Chubut.