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Trinidad Black Cake
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
20810 minutes
Indulge in a decadent Trinidadian black cake with fruit marinated in alcohol for ultimate flavor infusion.
Ingredients:
  • 3 cups raisins
  • 2 cups currants
  • 1 cup prunes
  • 0.66666668653488 cup candied mixed peel
  • 1.25 cups cherry brandy
  • 0.5 cup dark brown sugar
  • 6 tablespoons dark rum
  • 1 teaspoon mixed spice
  • 2 cups butter, softened
  • 1.75 cups dark brown sugar
  • 10 eggs
  • 4 cups self-rising flour, sifted
  • 1 teaspoon vanilla extract
Instructions:
  • Combine raisins, currants, prunes, and mixed peel in a food processor and pulse until finely chopped. Transfer the mixture to a large jar.
  • Combine cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice in a jar. Stir well, seal, and refrigerate. Remember to give it a gentle stir every now and then until flavors meld, for 2 weeks to 3 months.
  • Preheat the oven to 325°F (165°C) while preparing two 9-inch cake pans by greasing and lining them with parchment paper.
  • In a bowl, cream together butter and 1 3/4 cup brown sugar using an electric mixer until smooth. Add eggs and mix until smooth. Stir in raisin mixture until well combined. Gradually fold in flour and vanilla extract until batter is smooth and slightly thick.
  • Divide the batter evenly among the cake pans, then loosely cover them with aluminum foil.
  • Bake in the preheated oven until the cakes are firm and spring back when lightly pressed, for approximately 2 1/2 hours.
  • Allow the cakes to cool in the pans for 8 hours to overnight, then wrap them in aluminum foil to keep them moist.

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