The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! However, it's of course not active working time ;-) and the cake is not difficult to make at all, so don't let the length of the instructions scare you! The most tedious part is chopping the fruit - try to resist to urge to use a food processor, as chopping by hand will give you the best results. Have a glass of wine, listen to your favourite music and make a night of it! If, however, you do give in to temptation, be very careful not to process the fruit into a sticky mass: you want finely chopped, not jam! Serve this wonderful cake in thin slivers with a dollop of whipped cream.
My Private Note
Units: US | Metric
- 1/2 lb currants
- 1/2 lb raisins
- 1/2 lb prune
- 1/2 lb dried fig
- 1 (8 ounce) jar maraschino cherries, drained
- 1/4 lb mixed peel
- 2 ounces almonds, finely chopped
- 1 1/4 cups dark rum
- 1 teaspoon vanilla
- 1/2 teaspoon ground cloves
Making the cake
- 1To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
- 2Combine in a large bowl with mixed peel and almonds.
- 3Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
- 4Stir to combine.
- 5Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
- 6Prepare the caramelised sugar on the day you intend to bake the cake.
- 7Put brown sugar in a heavy pot.
- 8Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
- 9Do not burn!
- 10When sugar has turned dark, remove pot from heat and gradually stir in hot water.
- 11Mix well.
- 12Let the mixture cool.
- 13Final cooking: Preheat oven to 120 C (250 F).
- 14Line a round cake tin with buttered parchment paper.
- 15Stir lime peel and caramelised sugar into the fruit mixture.
- 16Set aside.
- 17Sift together flour and baking powder.
- 18Set aside.
- 19Cream together butter and sugar until light and fluffy.
- 20Add eggs, one at a time, mixing until blended.
- 21Add the flour mixture, stir to combine.
- 22Add the fruit mixture, stir to combine.
- 23Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
- 24Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
- 25Cake should shrink from the sides of the pan.
- 26Cool cake in the tin for 24 hours before removing.
- 27Let the cake ripen for some time before serving.
- 28Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.
Browse Our Top Dessert Recipes
Nutritional Facts for Trinidad Black Cake
Serving Size: 1 (127 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 396.5
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 6.3 g
- Cholesterol 77.2 mg
- Sodium 136.6 mg
- Total Carbohydrate 62.5 g
- Dietary Fiber 3.5 g
- Sugars 45.2 g
- Protein 4.8 g
The following items or measurements are not included: