Trinidad Black Cake

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!