Trinidad Black Cake
From skyduchess 3 years ago
- 120 minutes to make
- Serves 16
Black Cake in Trinidad is a Christmas tradition. Made predominantly of alcohol drenched prunes, currants and raisins.You’ll notice the insane amount of liquour that goes into this dessert. Not only does that make the final cake unbelievably moist it also renders it virtually ageless. Read more . See less
Ingredients
- Cake: shopping list
- 1 lb butter shopping list
- 1 lb sugar shopping list
- 8 eggs shopping list
- 1 tsp lemon essence shopping list
- 2 tsp lime rind (zested) shopping list
- 2 tsp almond essence shopping list
- 2 tsp vanilla shopping list
- 1 lb flour shopping list
- 4 tsp baking powder shopping list
- 2 tsp mixed spice shopping list
- 1/2 tsp grated nutmeg shopping list
- fruit Base: shopping list
- 1 lb pitted prunes shopping list
- 1 lb raisins shopping list
- 1 lb currants shopping list
- 1 bottle cherry brandy shopping list
- 1 bottle rum/Bailey’s shopping list
- 2 tbsp Angostura bitters shopping list
- Browning: shopping list
- 1 lb brown sugar shopping list
- 1/2 cup boiling hot water shopping list
- Have on Hand: shopping list
- 1 more bottle of rum shopping list
How to make it
- Three to Five Days Before:
- Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum (I use Bailey’s when I have extra $$$ and it really makes it extra special :)). Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be ’so last-minute’!
- On the Day Of:
- Blend Fruit Base:
- I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce)
- Prepare Browning:
- Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool.
- Please be extra careful at this stage as a ‘browning’ burn is NOT a fun thing!
- Once that is done…
- Preheat oven to 250F (no that’s not a typo)
- Cream the butter and sugar.
- Add eggs one at a time, mixing to incorporate
- Add lemon essence, lemon zest, almond essence and vanilla
- Mix and sift flour, baking powder, mixed spice and nutmeg.
- Gradually add sifted ingredients to creamed mixture
- Mix in fruit base puree and ‘browning’
- Pour batter into greased tins that have been doubly lined with brown paper or parchment paper
- Bake for 3 hours
- Once removed from the oven soak the tops with equal portions of the remaining bottle of rum. Don’t be surprised if the top of the cake starts to look pale and ‘weird’. Kinda like below
- Believe me, after several hours, and definitely by the next day all that alcohol will be absorbed and you will finally understand how this cake got its name!
People Who Like This Dish 6
- andreajroach Nowhere, Us
- belcangirl Nowhere, Us
- nyla116 Nowhere, Us
- greekgirrrl Huntington Village, NY
- juju47 Mississauga, CA
- fudgnik Vancouver, CA
- skyduchess Garland, TX
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The Rating
Reviewed by 1 people-
What a great cake to make for the holidays served with a big steaming cup of some robust coffee!!
greekgirrrl
in Huntington Village loved it
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