Recipe

Trinidad Black Cake Recipe

Add Step-by-Step Photos	Skyduchess / All my dishes 1 year, 5 months ago 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.... More Prep:40m Cook:120m Servings:16	Skyduchess
	black cake boozed fruit brandy

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Ingredients

Cake:

1 lb butter

1 lb sugar

8 eggs

1 tsp lemon essence

2 tsp lime rind (zested)

2 tsp almond essence

2 tsp vanilla

1 lb flour

4 tsp baking powder

2 tsp mixed spice

1/2 tsp grated nutmeg

Fruit Base:

1 lb pitted prunes

1 lb raisins

1 lb currants

1 bottle cherry brandy

1 bottle rum/Bailey’s

2 tbsp Angostura bitters

Browning:

1 lb brown sugar

1/2 cup boiling hot water

Have on Hand:

1 more bottle of rum

Directions

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!

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Comments

fudgnik 1 year, 5 months ago said:
Lordy Lordy...I am jinxed when it comes to baking, but this sounds so incredible I am compelled to try it even though it sounds way out of my baking ability. Besides, even if it comes out wrong there is enough liquor involved to numb the pain of failure!