Trinidad Black Cake Recipes

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TRINIDAD BLACK CAKE RECIPE BY TASTY



Trinidad Black Cake Recipe by Tasty image

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Provided by Rie McClenny

Categories     Desserts

Yield 8 slices

Number Of Ingredients 25

2 cups seedless raisin
1 cup dried currant
1 cup prune, pitted
1 cup dried cherry
1 ½ cups cherry brandy
1 ½ cups dark rum
1 cinnamon stick
1 star anise
¼ cup candied citrus peel, mixed
¼ cup sugar
2 tablespoons water
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground allspice
2 teaspoons baking powder
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
6 large eggs
½ teaspoon vanilla extract
½ teaspoon angostura bitters
½ cup sliced almond
½ cup cherry brandy
½ cup dark rum
¼ cup dry sherry

Steps:

  • Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.
  • About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.
  • Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.
  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.
  • Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.
  • In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.
  • With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
  • Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn't harden.
  • Transfer the batter to the prepared baking pan(s).
  • Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.
  • Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.
  • You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.
  • Brush with more of the soaking liquid before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 981 calories, Carbohydrate 114 grams, Fat 32 grams, Fiber 5 grams, Protein 13 grams, Sugar 70 grams

TRINIDAD BLACK CAKE



Trinidad Black Cake image

This is my absolute favorite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol, the better it tastes; minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there, the better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is the minimum time required for the fruit to soak.

Provided by Roxanne J.R.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time P14DT10h50m

Yield 16

Number Of Ingredients 13

3 cups raisins
2 cups currants
1 cup prunes
⅔ cup candied mixed peel
1 ¼ cups cherry brandy
½ cup dark brown sugar
6 tablespoons dark rum
1 teaspoon mixed spice
2 cups butter, softened
1 ¾ cups dark brown sugar
10 eggs
4 cups self-rising flour, sifted
1 teaspoon vanilla extract

Steps:

  • Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
  • Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  • Combine butter and 1 3/4 cup 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.
  • Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
  • Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
  • Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

Nutrition Facts : Calories 727.8 calories, Carbohydrate 109.7 g, Cholesterol 177.3 mg, Fat 26.7 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 15.6 g, Sodium 618.3 mg, Sugar 69.4 g

TRINIDAD BLACK CAKE



Trinidad Black Cake image

The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! However, it's of course not active working time ;-) and the cake is not difficult to make at all, so don't let the length of the instructions scare you! The most tedious part is chopping the fruit - try to resist to urge to use a food processor, as chopping by hand will give you the best results. Have a glass of wine, listen to your favourite music and make a night of it! If, however, you do give in to temptation, be very careful not to process the fruit into a sticky mass: you want finely chopped, not jam! Serve this wonderful cake in thin slivers with a dollop of whipped cream.

Provided by stormylee

Categories     Dessert

Time 5h

Yield 1 cake, 20 serving(s)

Number Of Ingredients 18

1/2 lb currants
1/2 lb raisins
1/2 lb prune
1/2 lb dried fig
1 (8 ounce) jar maraschino cherries, drained
1/4 lb mixed peel
2 ounces almonds, finely chopped
1 1/4 cups dark rum
1 teaspoon vanilla
1/2 teaspoon ground cloves
6 ounces brown sugar
1/4 cup boiling water
1 teaspoon lime peel, grated
2 cups flour
2 teaspoons baking powder
1/2 lb butter
1 1/8 cups sugar
5 eggs

Steps:

  • To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
  • Combine in a large bowl with mixed peel and almonds.
  • Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
  • Stir to combine.
  • Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
  • Prepare the caramelised sugar on the day you intend to bake the cake.
  • Put brown sugar in a heavy pot.
  • Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
  • Do not burn!
  • When sugar has turned dark, remove pot from heat and gradually stir in hot water.
  • Mix well.
  • Let the mixture cool.
  • Final cooking: Preheat oven to 120 C (250 F).
  • Line a round cake tin with buttered parchment paper.
  • Stir lime peel and caramelised sugar into the fruit mixture.
  • Set aside.
  • Sift together flour and baking powder.
  • Set aside.
  • Cream together butter and sugar until light and fluffy.
  • Add eggs, one at a time, mixing until blended.
  • Add the flour mixture, stir to combine.
  • Add the fruit mixture, stir to combine.
  • Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
  • Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
  • Cake should shrink from the sides of the pan.
  • Cool cake in the tin for 24 hours before removing.
  • Let the cake ripen for some time before serving.
  • Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.

Nutrition Facts : Calories 396.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 77.3, Sodium 136.6, Carbohydrate 62.6, Fiber 3.6, Sugar 45.2, Protein 4.9

TRINIDAD BLACK CAKE



Trinidad Black Cake image

This is my absolute favourite cake for the Christmas holidays. I would always look forward to this season just to get a piece of this cake. The longer the fruit sits in the alcohol the better is tastes, minimum 2 weeks, maximum 3 months. As for the cake, the longer it sits there better it tastes! But make sure you have it wrapped properly if you want to leave it sitting for a long time. Make at few days ahead of serving for good measure. Prep time is minimum time required for fruit to soak.

Provided by Roxanne J.R.

Categories     Dessert

Time P14DT2h

Yield 2 9 inch cakes

Number Of Ingredients 14

fruit, mixture
2 cups currants
3 cups raisins
1 cup prune
2/3 cup mixed peel
2 1/4 cups dark brown sugar
1 teaspoon mixed spice
1 1/4 cups cherry brandy
6 tablespoons dark rum
cake batter
2 cups butter (softened)
10 eggs
4 cups self rising flour
1 teaspoon vanilla essence

Steps:

  • To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
  • Wash the currants, raisins, prunes and mixed peel, then pat dry.
  • Place fruit mixture in a food processor and process until finely chopped.
  • Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
  • Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
  • NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
  • Stir the fruit mixture occasionally and keep covered.
  • Optional: You may add more alcohol when you do this. (I didn't).
  • To Make Cake.
  • Preheat oven to 325°F.
  • Grease and line two 9 inch cakes pans with parchment paper.
  • Sift the flour, set aside.
  • Cream together butter and 1 3/4 cups brown sugar.
  • Beat in eggs, until the mixture is smooth and creamy.
  • Add the fruit mixture, then gradually stir in flour and vanilla.
  • Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
  • NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
  • Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
  • Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
  • Wrap cake in foil to keep it moist.

Nutrition Facts : Calories 5695, Fat 214.2, SaturatedFat 125.1, Cholesterol 1545.5, Sodium 4982.8, Carbohydrate 895.4, Fiber 87.2, Sugar 499, Protein 80.5

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Top Asked Questions

What is a Trinidad black cake?
Trinidad black cake uses two uniquely West Indian ingredients: mixed essence and burnt sugar syrup. Combine 2 cups of the brandy, 2 cups of the rum, currants, raisins, prunes, cherries, citrus peel, cinnamon, anise, and vanilla bean seeds in a medium pot and bring to a gentle boil. Remove from heat, cover, and let steep for 2 hours.
What is a rum cake from Trinidad?
The elements of this fruit cake from Trinidad are prepared on separate days. We have divided it into three sections – the early preparation, caramelizing sugar, which can be done the day before, and the day of cooking. This is a rum cake, a fruit cake, a Christmas cake.
What is black cake made of?
Trinidad black cake uses two uniquely West Indian ingredients: mixed essence—a perfumed combination of vanilla, almond, and pear extracts—and burnt sugar syrup, a dark, rich caramel concoction without which black cake is just an everyday fruit cake.
How far in advance should you prepare a Trini black cake?
However, in reality, the preparation for the ideal Trini Black Cake should be started months (even up to 1 year) in advance. This black cake (or fruit cake if you so wish) is a popular rum cake dessert soaked in rum and cherry brandy and contains macerated dried fruits.

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