Trinidad Black Cake
Servings: 2 5 pound cake ( 64 slices)
- 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)
- 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