Ingredients for - Trinidad Black Cake
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.