Trinidad Black Cake

This spiced black cake is made with cherry brandy and rum-soaked dried fruit for a classic Caribbean holiday dessert. This cake tastes better as it ages.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 50 mins
• Calories: 728 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 cups butter, softened
• 3 cups raisins
• 4 cups self-rising flour, sifted
• 10 eggs
• 1 cup prunes
• 1 teaspoon mixed spice
• 2 cups currants
• 6 tablespoons dark rum
• 0.5 cup dark brown sugar
• 1.75 cups dark brown sugar
• 0.66666668653488 cup candied mixed peel
• 1.25 cups cherry brandy

Recipe Instructions

Step 1

Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.

Step 2

Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.

Step 3

Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

Step 4

Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.

Step 5

Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.

Step 6

Combine butter and 1 ¾ cups brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.

Step 7

Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 ½ hours.