Trinidadian Fruit Cake
A true Trinidadian classic! Nothing says Trini Christmas like a Fruit Cake (Black Cake)! Some would even say that it’s not Christmas without having a piece. There are songs written about this. Making traditional Trinidadian Black cake is a labour of love: soaking dried fruits weeks or months in advance, baking the cake days or weeks before and then carefully feeding it alcohol over the course of a few days and even weeks.
My recipe delivers a delicious cake without the weeks of preparation. It can be made the day before or even the morning of the day it’s served if you’re in a hurry or eager to make fruit cake at the last minute. This makes a cake of approximately 6 1/2 inches in diameter and 2 inches in depth. Enjoy!
| DIFFICULTY | TIME | QUANTITY |
| MEDIUM | 120 MIN | 1 kg |
VIDEO
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- (1 Cup OR 170g) White Flour
- (3 Large Eggs OR 175g) Eggs
- (1 Cup OR 170g) Brown Sugar
- (1/2 TSP OR 3g) Baking Powder
- (5 TBSP OR 75g) Unsalted Butter
- (2 TBSP OR 30g) Unsalted Butter for basting
- (1/4 TSP OR 1.25ml) Vanilla Extract
- (1/4 TSP OR 1.25ml) Almond Extract
- (1/4 TSP OR 1.25ml) Orange Extract
- (1/4 TSP OR 1.25ml) Angostura Bitters
- (1/2 TSP OR 1g) Ground Cinnamon
- (1/2 TSP OR 1g) Ground Nutmeg
- (2 TBSP OR 30ml) Molasses
- (4 TBSP OR 60ml) Dark Rum
- (3 TBSP OR 45ml) Dark Rum for soaking
- (3 TBSP OR 45ml) Cherry Brandy for soaking
- 1/4 CUP OR 45g) Chopped Prunes
- 1/4 CUP OR 22g) Chopped Almonds
- 1/4 CUP OR 45g) Raisins
- 1/4 CUP OR 45g) Golden Raisins
- 1/4 CUP OR 45g) Candied Fruit (also known as Mixed Peel)
DIRECTIONS
- Cook dried fruits. Simmer prunes, almonds, raisins, golden raisins and candied fruit (mixed peel) with Cherry Brandy and dark Rum for approx. 7min until soft.
- Let cooked dried fruits cool to room temperature (approx. 2 hours).
- Aerate eggs (eggs should be at room temperature) by whisking for 2 min. (Can also use stand mixer) .
- Add sugar and butter (sugar and butter) should be at room temperature)to whisked eggs and whisk for 2 min. (Can also use stand mixer).
- Add vanilla, almond, orange and Angostura bitters along with the molasses, cinnamon and nutmeg and then mix for 15 seconds. (Can also use stand mixer).
- Add cooled dried fruits and then mix for 15 seconds. (Can also use stand mixer).
- Add baking powder to flour and mix (or sieve together).
- Add flour in 3 parts and slowly mix for 10 seconds after each addition. (Can also use stand mixer)
- Baste baking pan with the butter (butter should be at room temperature) reserved for basting.
- Pour mixture into baking pan and then put in oven and bake at 325 F for 70min or until toothpick into centre comes out clean.
- Remove cake from oven and let cool (approx. 3 hours).
- Use 1/3 of Cherry Brandy and Dark Rum reserved for soaking. Pour over top of cake.
- Repeat soaking after 3 hours with another 1/3 of the Cherry Brandy and Dark Rum reserved for soaking. Repeat soaking for the third time after another 3 hours with the remaining Cherry Brandy and Dark Rum reserved for soaking.
- Serve cake at room temperature.