Trinidad Black Cake Recipe

In a bowl, combine the dried fruits and dark rum. Cover and let soak overnight.

Preheat the oven to 325°F (160°C) and grease a round cake pan.

In a separate bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla and almond extracts.

In another bowl, combine the flour, mixed spice, and baking powder.

Gradually add the dry ingredients to the butter mixture, alternating with the breadcrumbs. Mix well.

Fold in the soaked fruits, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 3 to 4 hours, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Optional: Prick holes all over the cake with a toothpick and drizzle cherry brandy over it.

Wrap the cooled cake in foil or parchment paper and let it sit for a few days to allow the flavors to mature.

Serve slices of Trinidad Black Cake on its own or with a dollop of whipped cream or ice cream.