Trinidad Black Cake

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READY IN: 5hrs
SERVES: 20
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
  • Combine in a large bowl with mixed peel and almonds.
  • Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
  • Stir to combine.
  • Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
  • Prepare the caramelised sugar on the day you intend to bake the cake.
  • Put brown sugar in a heavy pot.
  • Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
  • Do not burn!
  • When sugar has turned dark, remove pot from heat and gradually stir in hot water.
  • Mix well.
  • Let the mixture cool.
  • Final cooking: Preheat oven to 120 C (250 F).
  • Line a round cake tin with buttered parchment paper.
  • Stir lime peel and caramelised sugar into the fruit mixture.
  • Set aside.
  • Sift together flour and baking powder.
  • Set aside.
  • Cream together butter and sugar until light and fluffy.
  • Add eggs, one at a time, mixing until blended.
  • Add the flour mixture, stir to combine.
  • Add the fruit mixture, stir to combine.
  • Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
  • Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
  • Cake should shrink from the sides of the pan.
  • Cool cake in the tin for 24 hours before removing.
  • Let the cake ripen for some time before serving.
  • Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.
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