Trinidad Black Cake Recipe
Description
The traditional Caribbean Christmas cake, affectionately known as Trinidad Black Cake, is a celebration of rich flavors and festive spirit, making it a true euphoria for your taste buds! While the preparation requires some time and patience, especially with the soaking of the fruits, the process is straightforward and rewarding. Chopping the fruits by hand is essential for achieving the best texture, so pour yourself a glass of wine, play your favorite tunes, and embrace the process. If you do opt for a food processor, remember to avoid over-processing; you want finely chopped pieces, not a puree! Serve this decadent cake in thin slivers accompanied by a dollop of whipped cream for the ultimate indulgence.
Recipe Details
| Category | Dessert |
|---|---|
| Total Time | 5 hours |
| Prep Time | 2 hours |
| Cook Time | 3 hours |
| Servings | 20 |
| Yield | 1 cake |
Ingredients
| Ingredient | Quantity |
|---|---|
| Currants | 1/2 cup |
| Raisins | 1/2 cup |
| Prunes | 1/2 cup |
| Dried figs | 1/2 cup |
| Maraschino cherries | 1 cup |
| Dark rum | 1/4 cup |
| Vanilla | 2 teaspoons |
| Ground cloves | 1 1/4 teaspoons |
| Brown sugar | 1 cup |
| Boiling water | 1/2 cup |
| Lime peel | 6 teaspoons |
| Flour | 1 1/4 cups |
| Baking powder | 1 teaspoon |
| Butter | 1 cup |
| Sugar | 1/2 cup |
| Eggs | 5 large |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 396.5 |
| Total Fat | 12.4 g |
| Saturated Fat | 6.4 g |
| Cholesterol | 77.3 mg |
| Sodium | 136.6 mg |
| Carbohydrates | 62.6 g |
| Fiber | 3.6 g |
| Sugar | 45.2 g |
| Protein | 4.9 g |
Instructions
- Prepare the Fruit Mixture: Finely chop the currants, raisins, prunes, figs, and maraschino cherries by hand. Combine them in a large bowl with mixed peel and almonds.
- Infuse with Rum: In a separate bowl, mix vanilla and ground cloves with the dark rum. Pour this mixture over the chopped fruits and stir until well combined. Cover the bowl tightly and let the mixture soak for a minimum of 24 hours, up to one month for deeper flavor.
- Make Caramelized Sugar: On the day you plan to bake, prepare the caramelized sugar. Place the brown sugar in a heavy pot and cook over low heat, stirring constantly until it liquefies and darkens. Be careful not to burn it! Once dark, remove the pot from heat and gradually stir in the boiling water, mixing well. Let this mixture cool.
- Final Preparations: Preheat your oven to 120°C (250°F) and line a round cake tin with buttered parchment paper. Stir the lime peel and cooled caramelized sugar into the soaked fruit mixture and set aside.
- Prepare the Batter: In another bowl, sift together the flour and baking powder. Cream the butter and sugar in a mixing bowl until light and fluffy, then add the eggs one at a time, mixing until fully blended. Gradually add the flour mixture and stir until just combined. Finally, fold in the fruit mixture until evenly incorporated.
- Bake: Pour the batter into the prepared cake tin. Place this tin in a larger shallow pan filled with hot water to create a water bath. Bake in the preheated oven for 2.5 to 3 hours, or until a skewer inserted in the center comes out clean and the cake pulls away from the sides of the pan.
- Cool and Ripen: Allow the cake to cool in the tin for 24 hours before removing. For the best flavor, let the cake ripen for a few days or weeks. To store for longer periods, periodically moisten it with additional rum.
Enjoy your Trinidad Black Cake, a true holiday delight that embodies the spirit of the Caribbean!
