Trinidad Black Cake
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The Tale of Trinidad Black Cake
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Trinidad black cake, a dense, rum-soaked fruit cake, descends from British plum pudding and fruitcake traditions, its dark color coming from fruit soaked for weeks or months in rum and burnt sugar. It's a fixture at Caribbean Christmas tables and weddings throughout the English-speaking Caribbean.
Ingredients
Scale:· 12 servings
- 1 lb mixed dried fruit (raisins, prunes, currants), soaked in rum and cherry brandy for at least 2 weeks
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 5 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp vanilla extract
- 1/4 cup browning (burnt sugar syrup)
- 1/2 cup dark rum, for soaking after baking
Instructions
- 1Blend the rum-soaked dried fruit into a coarse paste.
- 2Cream butter and brown sugar until fluffy, then beat in eggs one at a time.
- 3Fold in the fruit paste, flour, baking powder, mixed spice, vanilla, and browning until well combined.
- 4Pour the batter into a greased and lined cake pan.
- 5Bake at 275F for about 2 hours, until a skewer comes out clean.
- 6Let the cake cool completely, then poke holes and pour additional dark rum over the top to soak in.
- 7Wrap tightly and let mature at least a few days before serving.
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