How to Make Trinidad’s Famous Black Cake


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The cake comprises of fruits especially cherries, raisins, prunes, orange rind and as the name suggest rum. Differences with the original recipe are the use of Barbados' rum replacing the brandy. Preparations for this local delicacy are done 2 - 3 weeks in advance, where as the British Plum Pudding was done 24 hours in advance. The ingredients.


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This Barbados Christmas fruit cake is a desert that contains lots of rum and wine. Dried fruits are soaked in rum, wine, and falernum for up to a year, then.


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Bake the cake at 275 degrees F for 60-80 minutes. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. Brush to spread the alcohol mixture. This cake was photographed an hour after it was baked. As the cake cools, its texture and color will change.


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Please leave 2 weeks notice for cake orders. Pick up points are Birds Hill Coffee and City Cafe. Serving suggestions are a guide. ∙Cakes are presented as loaves ( 2lb ) ∙Prices correct as of November 2022. ∙Cakes can be made into Muffins if required. £30.00 for 12 muffins.


How to Make Trinidad’s Famous Black Cake

Roughly chop the Prunes (3 2/3 cups). step 2. Put the Mixed Fruit Peel (4 3/4 cups), Lemons (to taste) peels, Raisins (1 1/2 cups), and Maraschino Cherry (1 cup) in a food processor. Add Dry Sherry (4 cups) and blend. Blend until it is a thick but smooth consistency (with a little chunkiness). step 3.


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Cream the sugar and butter together. Add the eggs two at a time. Add the essence and angostura bitters. Combine the dry ingredients and spices with the flour and add them to the batter. Add the colouring to the mixture. A wooden spoon should be able to stand in the mixture with falling to easily. Grease and double line a large cake pan.


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Combine fruit with wine, rum, falurnum, Guiness and spices. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. Heat oven to 250 degrees F. and line 3 cake pans with waxed paper. In a large bowl, cream butter and sugar until and fluffy, and in a seperate bowl, combine 2 tablespoons water to egg and essence.


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Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes.


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One at time, combine the eggs, then the lime zest, essences, and bitters. Transfer this mixture to a very large bowl. Then, in a separate bowl combine the dry ingredients: flour, baking powder, cinnamon and nutmeg. Gently fold the dry ingredients into the butter mixture. Stir in the fruit and a 1/4 cup of the browning.


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Pour in enough batter to 2/3 up the pan and place in a preheated 250 F oven for 2.5 hours. Since your oven will differ from mine, I suggest you give the cake the toothpick test after the 2.5 hrs to see if it's fully baked. In the video below I explain this. If it's not fully cooked, put it back in for another 20-30 minutes.


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How to prepare. Mince the fruit and soak it in 1 cup of rum along with spices, essences, nuts, jam, and 0.25 lb (113 g) of sugar. Mix the ingredients well and put them in a jar. Cover the jar and allow the mixture to steep for 3 weeks or more. When ready to bake, cook the fruit over low heat with 1 cup of water for 15 minutes.


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Preheat oven to 350 degrees. Grease and flour 9 inch cake pan. Set aside. In a bowl, mix flour, baking powder, salt, nutmeg and orange zest set aside. Place butter and sugar in a large bowl and mix until fluffy and light in color. Add eggs one at a time, mixing well after each addition to make sure egg is incorporated.


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Use a ladle to scoop the dense cake mixture into the prepared pans. All ready for the oven. Bake in a 300 degree oven for 2-1/2 -3 hours with a bain-marie (pan filled with water on the bottom shelf of oven) until done. Water in bain-marie will need to be refreshed at intervals during baking.


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For Cake: Preheat oven to 300 degrees F. Sift flour with baking powder, cloves, nutmeg, cinnamon, allspice, and salt; set aside. Cream butter. Add sugar and beat a few minutes. Scrape bowl occasionally with wooden spatula during beating. Add eggs one at a time, beating at medium speed.


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Pour the soaked fruit with any remaining juices into a blender and blend until it has a paste-like consistency. Preheat the oven to 325°F/160°C. Grease and line the cake pan with parchment paper. Cream the butter and sugar at high speed until it's fluffy and starts to look white, about 3-5 minutes.


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Sift flour and baking powder together. Set aside. 2. In a standing mixer, cream sugar and butter together. Then, beat in eggs, one at a time, until well incorporated. 3. Beat in half the flour mixture. Combine the milk and vanilla extract in a small bowl. Add the half milk mixture to the batter.