Black cake, also known as fruitcake, is a traditional dessert that is popular in many Caribbean countries. This cake is made with a variety of dried fruits and spices, which are soaked in rum for several months before being mixed into the batter. The result is a dense, rich cake that is full of flavor and perfect for celebrations and special occasions.
While black cake is often associated with Christmas and other holidays, it is also served at weddings, baptisms, and other events. In fact, in many Caribbean cultures, black cake is an essential part of any celebration. It is a symbol of tradition, family, and community, and is often passed down from generation to generation. Whether served as a dessert or given as a gift, black cake is a beloved and cherished part of Caribbean culinary heritage.
Prep Time: 25minutes mins
Cook Time: 3hours hrs
Total Time: 3hours hrs 25minutes mins
Course: Desserts
Cuisine: Caribbean
Servings: 2 5 pound cake ( 64 slices)
Ingredients
- 3 1/2 -4 cups flour
- 1 cup sugar
- 1 cup shortening
- 4 eggs
- 1 bt. sherry brandy 25%, 50 proof
- 1 cup browning
- 1 tsp. vanilla essence or extract
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 lbs. fruits raisins, currants, dates, cherries, mixed peel, almond, sultanas
- Grated orange rind
- Rum 80 proof (at least 4 cups)
Instructions
- Sift the flour and the baking soda together in a separate bowl. Add spices to flour.
- ream the shortening and sugar. Beat the eggs. Add the eggs, browning and vanilla essence. Mix well. Add the flour to the cream mixture.
- Blend about about 3/4 cup of fruits and 1/2 cup of sherry brandy to the consistency of a jam.
- Add the soaked blended fruits and fruits and mix.
- Place in a greased and floured baking dish and bake in a preheated oven 270-300 degrees Fahrenheit or until cake leaves the sides or for about (3 hours).
- Test with a thin knife, insert in the centre of the cake, if it comes out clean the cake is done. Pour some rum over the baked cake immediately after it is baked.
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Recipe © Simply Trini Cooking. All rights reserved
Trinidad Black Cake
Ingredients
- 3 1/2 -4 cups flour
- 1 cup sugar
- 1 cup shortening
- 4 eggs
- 1 bt. sherry brandy 25%, 50 proof
- 1 cup browning
- 1 tsp. vanilla essence or extract
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 lbs. fruits raisins, currants, dates, cherries, mixed peel, almond, sultanas
- Grated orange rind
- Rum 80 proof (at least 4 cups)
Instructions
- Sift the flour and the baking soda together in a separate bowl. Add spices to flour.
- ream the shortening and sugar. Beat the eggs. Add the eggs, browning and vanilla essence. Mix well. Add the flour to the cream mixture.
- Blend about about 3/4 cup of fruits and 1/2 cup of sherry brandy to the consistency of a jam.
- Add the soaked blended fruits and fruits and mix.
- Place in a greased and floured baking dish and bake in a preheated oven 270-300 degrees Fahrenheit or until cake leaves the sides or for about (3 hours).
- Test with a thin knife, insert in the centre of the cake, if it comes out clean the cake is done. Pour some rum over the baked cake immediately after it is baked.
