Name: Trinidad Black Cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Raisins - 3 cups; Currants - 2 cups; Prunes - 1 cup; Candied mixed peel - ⅔ cup; Cherry brandy - 1 ¼ cups; Dark brown sugar - ½ cup; Dark rum - 6 tablespoons; Mixed spice - 1 teaspoon; Butter, softened - 2 cups; Dark brown sugar - 1 ¾ cups; Eggs - 10; Self-rising flour, sifted - 4 cups; Vanilla extract - 1 teaspoon

Ingredients for - Trinidad Black Cake

1. Raisins 3 cups

2. Currants 2 cups

3. Prunes 1 cup

4. Candied mixed peel ⅔ cup

5. Cherry brandy 1 ¼ cups

6. Dark brown sugar ½ cup

7. Dark rum 6 tablespoons

8. Mixed spice 1 teaspoon

9. Butter, softened 2 cups

10. Dark brown sugar 1 ¾ cups

11. Eggs 10

12. Self-rising flour, sifted 4 cups

13. Vanilla extract 1 teaspoon

How to cook deliciously - Trinidad Black Cake

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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

6 . Stage

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

7 . Stage

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