Name: Trinidad Black Cake Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 346 h 50 min
Yield: 16
Cuisine: Caribbean
Ingredients: For Fruit Mixture:; 3 cups raisins; 2 cups currants; 1 cup prunes; ⅔ cup candied mixed peel; 1¼ cups cherry brandy; ½ cup dark brown sugar; 6 tbsp Dark Rum; 1 tsp mixed spice; For Cake Batter:; 2 cups butter; 1¾ cups dark brown sugar; 10 pcs eggs; 4 cups self-rising flour; 1 tsp vanilla extract

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.

Preparation: 20 minutes

Cooking: 2 hours 30 minutes

Refrigerate Time: 14 days 8 hours

Total: 14 days 10 hours 50 minutes

Serves:

Ingredients

For Fruit Mixture:

3cupsraisins
2cupscurrants
1cupprunes
⅔cupcandied mixed peel
1¼cupscherry brandy
½cupdark brown sugar
6tbspDark Rum
1tspmixed spice

For Cake Batter:

2cupsbutter,softened
1¾cupsdark brown sugar
10pcseggs
4cupsself-rising flour,sifted
1tspvanilla extract

Instructions

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.

Recipe Notes

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.