Ingredients for Trinidad Black Cake A Hilarious Tasty Rummy Lump Of A Cake
- 1 lb currants
- 1 lb raisins
- 1/2 lb prunes
- 1/2 lb figs
- 1/4 lb maraschino cherries, drained
- 1/4 lb mixed peel
- 1/4 lb pecans, chopped
- 1 1/2 cups Jamaican rum
- 3 cups dark brown sugar
- 1 3/4 cups water
- 2 tablespoons lime zest
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cloves
- 1/2 lb unsalted butter
- 6 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
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How to Make Trinidad Black Cake A Hilarious Tasty Rummy Lump Of A Cake
- **Puree Ingredients:** Puree all prep ingredients (see below) in a food processor until a smooth, dark paste forms. Process in batches to avoid overloading your food processor.
- **Combine and Mature:** Transfer the paste to a large bowl. Stir in the rum, cover, and let the mixture mature at room temperature for at least one month. Stir occasionally and add more rum if the paste becomes too dry. It should always be moist and fragrant.
- **Prepare Caramel:** The day before baking, prepare the caramel sugar: Combine brown sugar and water in a saucepan and simmer over medium-low heat for 15 minutes, or until reduced to 1 ¾ cups. Let cool overnight. If it solidifies, microwave for 2 minutes before using.
- **Combine Wet Ingredients:** Preheat oven to 250°F (120°C). Cream together the butter and dark brown sugar in a very large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
- **Combine Dry Ingredients:** In a separate bowl, sift together the flour, baking powder, and cloves.
- **Combine Fruit & Wet Ingredients:** Add the soaked fruit mixture, lime peel, vanilla extract, and caramel to the creamed butter mixture. Gently fold in the dry ingredients until just combined.
- **Bake:** Grease and line 10 mini loaf pans with parchment paper. Fill each pan ⅔ full with batter. Bake for 2 ½ hours, or until a toothpick inserted into the center comes out clean. Check for doneness after 2 hours.
- **Cool and Age:** Let the cakes cool completely in the pans before removing. Drizzle generously with additional rum. Wrap each cake individually in foil and let them sit for at least another week to allow the flavors to deepen and meld.
- **Serve:** Slice thinly and enjoy! This cake is best enjoyed in small portions due to its intense flavor and richness.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
663g
Fat
131g
Carbs
74g
