Trinidad Black Cake

READY IN: 338hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
  • Wash the currants, raisins, prunes and mixed peel, then pat dry.
  • Place fruit mixture in a food processor and process until finely chopped.
  • Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
  • Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
  • NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
  • Stir the fruit mixture occasionally and keep covered.
  • Optional: You may add more alcohol when you do this. (I didn't).
  • To Make Cake.
  • Preheat oven to 325°F.
  • Grease and line two 9 inch cakes pans with parchment paper.
  • Sift the flour, set aside.
  • Cream together butter and 1 3/4 cups brown sugar.
  • Beat in eggs, until the mixture is smooth and creamy.
  • Add the fruit mixture, then gradually stir in flour and vanilla.
  • Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
  • NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
  • Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
  • Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
  • Wrap cake in foil to keep it moist.
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