CookPal AI
Trinidad Black Cake

Trinidad Black Cake

Cost $25, save $15

Source: Recommended by CookPal

  • 180 Min
  • 16 Servings
  • $25

INGREDIENTS

  • Dry Ingredients

    • 3 cups raisins
    • 2 cups currants
    • 1 cup prunes
    • ⅔ cup candied mixed peel
    • 1 ¾ cups dark brown sugar
    • 4 cups self-rising flour, sifted
    • 1 teaspoon mixed spice

  • Wet Ingredients

    • 1 1/4 cups cherry brandy
    • 6 tablespoons dark rum
    • 2 cups butter, softened
    • 🥚 10 eggs
    • 1 teaspoon vanilla extract

STEPS

1

Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.

2

Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.

3

Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.

4

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.

5

Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.

6

Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.

7

Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

NUTRIENTS

Per 1 serving

🔥

728

Calories

  • 9
    Protein
  • 110
    Carbs
  • 27
    Fats

💡 For a richer flavor, let the fruits soak in the alcohol for at least 2 weeks.Ensure the cake is tightly wrapped to maintain its moisture and enhance flavors over time.If alcohol is not preferred, substitute cherry brandy and rum with non-alcoholic alternatives like grape juice or apple cider.