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Trinidad Black Cake


Trinidad Black Cake (Christmas Cake)






Ingredients                                                             Quantity

CAKE
Unsalted butter                                                         1lb
Sugar                                                                        1lb
Eggs                                                                         10
Lemon essence                                                        1 teaspoon
Lime rind (zested)                                                     2 teaspoons
Almond essence                                                       2 teaspoons
Vanilla                                                                       2 teaspoons
All-purpose flour                                                       1 pound
Baking powder                                                         4 teaspoons
Mixed spice                                                              2 teaspoons
Grated nutmeg                                                         ½ teaspoon
Mixture of rum, cherry brandy and sherry                1 cup

THE FRUIT BASE
Pitted prunes                                                             1 lb
Raisins                                                                      1 lb
Currants                                                                    1 lb
Sultanas                                                                    1lb
Mixed peel                                                                 ¼ lb
Cherries                                                                     ½ lb (chopped in half)
Almonds                                                                    ¼ lb (chopped)
Cherry brandy                                                           1 ½ cups


THE BROWNING
Brown sugar                                                             1 lb
Boiling hot water                                                       ½ cup  

Method
On the day before or a few days before baking cake combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brand and rum.

Prepare The Browning:
Burn the sugar until it has caramelized and add hot water gradually. Let this mixture cool.
Line three 8” round pans with double layer of wax paper or baking paper
PREHEAT oven to 275F 
Cream the butter and sugar until light and fluffy.  Beat in eggs one at a time, add 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 and ‘browning’ prepared earlier

Pour batter into greased baking dishes. Bake for 3 hours

Once removed from the oven soak with equal portions of mixture of rum, cherry brandy and sherry   

Note: Fruits could also be soaked many months before use




Source: Naparima Cookbook

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Comments

  1. UnknownJuly 19, 2018 at 3:56 AM

    This recipe works well.
    Try pouring Sherrie brandy even days after baking.
    It helps keep the cake moist .

    ReplyDelete

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