This Trinidad black cake is my absolute favorite dessert for the 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 better it tastes — and the same goes for the cake! You should plan to make this recipe a few days ahead of serving the tasty treat for good measure. But make sure you have it wrapped properly if you want to leave it sitting for a long time.
Ingredients
Cake Batter
- 2 cups butter, softened
- 1 ¾ cups dark brown sugar
- 10 eggs
- 4 cups self-rising flour, sifted
- 1 teaspoon vanilla extract
Fruit Mixture
- 3 cups raisins
- 2 cups currants
- 1 cup prunes
- 2/3 cup candied mixed peel
- 1 ¼ cups cherry brandy
- ½ cup dark brown sugar
- 6 tablespoons dark rum
- 1 teaspoon mixed spice
Directions
Step 1
Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
Step 2
Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.
Step 3
Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
Step 4
Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
Step 5
Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
Step 6
Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
Step 7
Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.
Tips
The fruit should sit in the alcohol between two weeks and three months. The prep time is the minimum time required for the fruit to soak.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 728 | |
% Daily Value * | |
Total Fat27g | 34% |
Saturated Fat16g | 78% |
Cholesterol177mg | 59% |
Sodium618mg | 27% |
Total Carbohydrate110g | 40% |
Dietary Fiber4g | 15% |
Total Sugars69g | |
Protein9g | |
Vitamin C2mg | 10% |
Calcium190mg | 15% |
Iron4mg | 21% |
Potassium577mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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