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Trinidad Black Cake is very popular at Christmas time in Trinidad and Tobago. The fruit for this cake is usually soaked weeks and months before. Finally after baking the cake is soaked with more rum and sherry.

Follow our step-by-step recipe for a perfect Black Cake.

Trinidad Black Cake

Ingredients:

  • 1 lb. prunes (seeded)
  • 1 Ib. raisins
  • 1 lb. currants
  • 1 lb. sultanas
  • ¼ lb. mixed peel
  • ½ Ib. cherries, chopped in half
  • ¼ Ib. chopped almonds
  • 1½ cups cherry brandy
  • 2 Cups rum
  • l lb. butter
  • 1 b. sugar (brown or granulated)
  • 10 eggs
  • Zest of 2 Limes
  • 2 tsp. vanilla extract
  • 1 lb. or 4 cups flour
  • 4 tsp. baking powder
  • 2 tsp. ground cinnamon
  • ¼ cup browning
  • Cup mixture of rum, cherry brandy and sherry

Method:

  • 1 On the day before or a few days before baking cake combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brandy and rum. 2. Line three 8" round cake pans with double layers of wax paper. 3. Cream butter and sugar until light and fluffy. 4 Beat in eggs one at a time; add lime peel and vanilla. 5. Combine flour, baking powder and cinnamon; fold into creamed mixture gradually. Add fruit and enough browning to give desired 6. colour; stir well. 7. Put in lined baking pans A full and bake in a preheated oven at 250°F for first hour; reduce heat to 200°F - 225°F for remaining 1½ hours or until tester comes out clean. Prick hot cake and soak with a mixture of rum, cherTy 8. brandy and sherry. Cover and set aside. As alcohol soaks in pour more and continue to do so for 12 hours. N.B. Fruit could also be soaked many months before use.

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