Trinidad Black Cake Recipe

"This is my absolute favourite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol the stronger/better is tastes ;). If you soak the fruit for 1 night, the alcohol won't come through too strong if you prefer it that way. The maximum time I've known fruit to be soaked is 3 months - in which case the alcohol taste is quite strong. As for the cake, the longer it sits there better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure."

Step by Step Method

Step 1

To Prepare Fruit Mixture (reminder, this is done at least 1 day ahead of baking the cake).

Step 2

Wash the currants, raisins, prunes and mixed peel, then pat dry.

Step 3

Place fruit mixture in a food processor and process until finely chopped.

Step 4

Transfer to a large, clean jar or container, add 1/4 cup brown sugar, the mixed spice, rum and cherry brandy/kirsch.

Step 5

Mix very well and then cover with a lid and set aside for anything from 1 day to 3 months.

Step 6

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.

Step 7

Stir the fruit mixture occasionally and keep covered. You may add more alcohol when you do this. (I didn't)

Step 8

To Make Cake: Preheat oven to 325°F, grease and line a 9 inch cake pan with parchment paper.

Step 9

Sift the flour, set aside.

Step 10

Cream together butter and 3/4 cup plus 2 tablespoons brown sugar.

Step 11

Beat in eggs, until the mixture is smooth and creamy.

Step 12

Add the fruit mixture, then gradually stir in flour and vanilla. Mix well, adding 1-2 tablespoons of cherry brandy if the mixture is too stiff.

Step 13

NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.

Step 14

Spoon the mixture in to the prepared tin, cover loosely with foil and bake for about 2 1/2 hours until cake is firm and springs back to the touch.

Step 15

Leave cake to cool in tin overnight, sprinkle with more dark rum during this period.

Step 16

If the cake is not being used immediately wrap cake in foil to keep it moist. This cake tastes better with age. Enjoy!

Tips

No special items needed.

Trinidad Black Cake

Ingredients

Nutritional