How To Make Trinidad Black Cake
This Trinidad black cake is a unique holiday dessert that you should definitely try. The alcohol-soaked fruits give this cake a nice depth of flavor.
Place raisins, currants, prunes, and mixed peel in a food processor.
Process until finely chopped and then transfer to a large jar.
Pour cherry brandy, ½cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal.
Refrigerate for a minimum of 2 weeks and a maximum of 3 months, stirring occasionally until flavors blend.
Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
Combine butter and 1¾ 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 the batter is smooth and falls off the back of a lifted spoon.
Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
Bake in the preheated oven for about 2½ hours, or until cakes are firm and spring back when lightly pressed.
Cool cakes in the pans for at least 8 hours up to overnight. Wrap in aluminum foil to keep moist.
- If the cake batter is very stiff after step 8, thin with 1 to 2 tablespoons cherry brandy.
- If not serving the cake right away, brush tops with dark rum before wrapping it in aluminum foil.
- Calories: 685.35kcal
- Fat: 26.09g
- Saturated Fat: 15.50g
- Trans Fat: 0.94g
- Monounsaturated Fat: 7.00g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 94.13g
- Fiber: 3.96g
- Sugar: 60.35g
- Protein: 8.58g
- Cholesterol: 160.98mg
- Sodium: 432.20mg
- Calcium: 184.44mg
- Potassium: 559.85mg
- Iron: 3.39mg
- Vitamin A: 242.57µg
- Vitamin C: 2.21mg
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