Trinidad Pumpkin Bread Recipes

TRINIDAD SWEETBREAD

Trinidad Sweetbread image

A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

Provided by Bernadette

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Yield 12

Number Of Ingredients 11

Ingredients

½ pound butter, softened
4 ½ cups white sugar
4 eggs, beaten
1 cup evaporated milk
2 teaspoons almond extract
9 cups all-purpose flour
9 tablespoons baking powder
1 teaspoon ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
Blend together the butter, sugar, eggs, evaporated milk and almond extract.
Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Nutrition Facts : Calories 1063.4 calories, Carbohydrate 188.8 g, Cholesterol 108.8 mg, Fat 30 g, Fiber 6.8 g, Protein 15.2 g, SaturatedFat 21.1 g, Sodium 1362.7 mg, Sugar 98.2 g

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

Ingredients

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