Trinidad Black Cake (Christmas Cake)
- Two 9x5x3 inch loaf pans or 1 10 inch tube pan.
- 1 pound currants
- 1 pound raisins
- 1 pound prunes
- 1 pound dried figs
- 1 16 ounce jar maraschino cherries, drained
- 1/2 pound mixed peel
- 1/4 pound almonds chopped
- 1 tablespoon angostura bitters
- 2 1/2 cups dark Jamaica rum
Caramelizing Sugar (see note below)
- 3/4 pound brown sugar
- 1/2 cup boiling water
- 2 teaspoons grated lime peel
- 2 teaspoons vanilla
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon ground cloves
- 1 pound butter 4 sticks softened
- 2 1/4 cups sugar
- 9 large eggs
- Prep Day
- Chop currants, raisins, prunes, figs and cherries. Put in large bowl with mixed peel and almonds. Stir to combine. Sprinkle on bitters and pour rum over mixture. Soak for a minimum of 24 hours, extending to one month. Dream about this cake for whatever period of time you have chosen.
- Caramelizing Sugar click for note
- Put brown sugar in heavy pot. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn. When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool, and pour into container for use in final cooking.
- Final Cooking
- Preheat oven to 250°F.
- Bring fruit from its resting place. Stir lime peel, vanilla and caramelized sugar into fruit. Mix well. Set aside.
- Sift together flour, baking powder and cloves. Set aside.
- Cream together butter and sugar until mixture is light. Add the eggs, one at a time until blended.
- Stir in dry ingredients gradually. When mixed, stir in fruit mixture.
- Pour into tins lined with buttered parchment paper or waxed paper. Place pan (or pans) in large shallow pan of hot water. Cook in preheated 250°F oven for 2 1/2 – 3 hours or until a tester inserted in center of cake comes out clean. Cake should have shrunk from sides of pan.
- Cool for 24 hours in tins. When cool, moisten with rum, remove from tins, and wrap in aluminum foil or a rum drenched cloth. Cakes may be stored to ripen. If keeping for any length of time, check occasionally to add more rum.
- Yield:1 large or 2 medium cakes
Trinidad Black Cake, also known as Caribbean Fruit Cake, is a rich and decadent dessert that is beloved throughout the Caribbean. Made with a blend of dried fruits, spices, and rum, this cake is a staple at special occasions, particularly during the Christmas season. In this article, we will explore the history of Trinidad Black Cake, including its origins, cultural significance, and traditional recipe.
Origins of Trinidad Black Cake
The origins of Trinidad Black Cake can be traced back to Europe, where fruitcakes have been a part of holiday traditions for centuries. However, it was the addition of rum and tropical fruits that transformed the traditional fruitcake into the beloved Caribbean dessert we know today.
During the colonial era, Trinidad and Tobago were major producers of sugar cane and rum. As a result, rum became a popular ingredient in many traditional Caribbean recipes, including black cake. The recipe for Trinidad Black Cake is thought to have been brought to the Caribbean by European colonizers, who would have made the cake using local ingredients.
Cultural Significance of Trinidad Black Cake
Trinidad Black Cake is a staple at many Caribbean celebrations, particularly during the Christmas season. It is a symbol of tradition, family, and togetherness. In fact, it is not uncommon for families to start preparing their black cake months in advance of the holiday season, allowing the cake to soak in rum and mature in flavor.
In Trinidad and Tobago, black cake is often served at weddings, christenings, and other special occasions. It is a traditional gift to bring to a host or hostess, as it is a sign of respect and gratitude.
Trinidad Black Cake Recipe
The traditional recipe for Trinidad Black Cake can vary from family to family, with each cook adding their own special touch to the recipe. However, the basic ingredients and method of preparation remain the same.
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