Trinidadian Black Cake Recipe

Origin: Trinidad      Period: Traditional

This is a classic Trinidadian version of a rich fruit cake. Traditionally it was served (uandorned) for Christmas and covered with boiled icing for weddings though, today, this is also becoming a popular style of birthday cake. Most Trinidadian homes will have jars of fruit marinating in alcohol (usually kept under the sink) in preparation for making the cake and quite often the fruit will be aged for 2 years or more before use. This version, however, only requires you to soak the fruit for 1 week. But you do need to remember that you actually have to soak the fruit for a week!

Ingredients:

For the Marinated Fruit:
450g prunes, pitted
450g raisins
450g currants
1 bottle cherry brandy
1/2 bottle rum + 1/2 bottle Bailey's (or 1 bottle rum)
2 tbsp Angostura Bitters

For the Cake:
450g butter
450g sugar
8 eggs
1 tbsp freshly-grated lime zest
1 tbsp freshly-grated lemon zest
1 tbsp freshly-squeezed lemon juice
1 tsp almond essence
2 tsp vanilla extract
450g flour
4 tsp baking powder
2 tsp mixed spice
1/2 tsp allspice

For the Browning:
450g golden caster sugar
120ml boiling water

1 more bottle rum (to soak the cakes)

Trinidadian Black Cake Preparation:

Method:

One week before you intend to make the cake chop all the fruit as finely as you can then place in a large bowl and cover with the bitters, cherry brandy and the rum and Baileys mix (or just dark rum). Cover and set aside in a cool corner so that the fruit soak up as much of the alcohol as possible.

When the fruit is ready you can begin on the cake. Turn the fruit and soaking liquids into a blender and purée until smooth but still with a few chunks in it.

Now add the golden caster sugar for the browning to a pan and head until caramelized. Take off the heat and gradually add the boiling water (be careful as the sugar is very hot and a sugar burn is extremely painful). Whisk thoroughly to combine then set aside to cool.

Cube the butter then add to a large bowl along with the sugar for the cake and cream together until light and creamy. Add the eggs one at a time, blending thoroughly to combine with the butter mixture after each addition. Now add the lemon juice, lemon zest and lime zest along with the almond essence and vanilla extract. Cream the mixture together.

In a separate bowl, sift together the flour, baking powder and spices. Gradually add the flour mix to the egg and butter blend combining thoroughly after each addition. Once the flour has been combined mix in the puréed fruit and the sugar 'browning'.

Line cake tins with double layer of parchment paper and grease lightly. Divide the batter between the tins then transfer to an oven pre-heated to 220°C and bake for 3 hours. Remove from the oven and divide the remaining bottle of rum between the tops of all the cakes. Set aside for the cakes to cool and absorb the rum (they will soak it all in). Don't be afraid if the tops of the cakes become pale at this time, that's just the leaching effect of the rum soaking in.

When cold and all the rum has been absorbed, remove from the tins then place in air-tight tins and leave to mature for at least 1 week before serving.

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