Trinidad Black Cake- a Hilarious, Tasty, Rummy, Lump of a Cake.

Recipe by Codychop
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note: I usually end up using the better part of a whole bottle of rum by the time this cake is done.
  • Note: any mixture of dried fruits would probably work-- you just want between 4 1/2- 5 1/2 lbs total dried fruits and nuts.
  • Puree all prep ingredients (except for the rum) in a food processor until you have a black/brown paste. You will have to do this in batches unless you want your machine to die a horrible death. Put it all into a large bowl and --.
  • This is the point at which you will start laughing at how crazy this recipe is. Just wait --.
  • -- Stir the rum into your paste, inhale, pass out -- come to and cover the bowl and let it mature for a long time on the counter. WEEKS. As long as you can. I let mine sit at least a month. If the paste gets dry- add more rum. It should always be moist and heady with the scent of Jamaican paradise. I usually do this in October.
  • The day before you are ready to BAKE the cake, cook the caramel sugar.
  • To make the caramel sugar: boil together the dark brown sugar and water until it is reduced to 1 3/4 cups. It should simmer on med-low for about 15 minutes.
  • Set aside overnight to cool. It may solidify, if so, just microwave it for 2 minute when ready to use.
  • Baking day (= AT LEAST 1 week before eating day, I do it a month in advance):
  • preheat oven to 250°F Yes- 250 degrees.
  • Find your most humongous bowl and go buy one twice as large for mixing together everything, set aside.
  • Bring fruit from its resting place. Stir in the lime peel, vanilla, and caramel. Set aside.
  • Sift together the flour, baking powder and cloves in a big bowl (not the humongous bowl). Set aside.
  • Cream together the butter and dark sugar in the humongous bowl you bought. Add the eggs one at a time until well blended.
  • Stir in the dry ingredients (from the big bowl) until blended.
  • Stir in the fruit mixture.
  • Pour into greased, parchment lined, MINI loaf pans (I use disposable aluminum pans), filling each pan 2/3 full (approx. 415 grams of batter). You will need 10 pans.
  • The mini loaves are best for (as you can guess) this cake is POTENT. Tiny, tiny, tiny slices are best.
  • Bake 2 1/2 hours. Checking for doneness after 2 hours.
  • When the cakes are done (springs back to the touch) let cool on the counter completely.
  • Drizzle with yet MORE rum, wrap in foil and let sit for at least a week more. Drizzling with rum everyday -- yummm.
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