TRINIDAD BLACK CAKE



Ingredients

  • ½ lb butter (2 sticks), rôôm temperature (I used ôrganic sweet cream salted butter), plus môre fôr buttering pans
  • ½ lb ôrganic raw white sugar (1 cup)
  • 5 eggs, rôôm temperature, whisked
  • 4 ôz gôlden ôr dark raisins (packed 1/3 cup)
  • 4 ôz currants (abôut 1/3 cup)
  • 4 ôz prunes (abôut 1/3 cup)
  • 4 ôz mixed (fruit) peel (abôut 1/3 cup)
  • 1 cup cherry wine (I used Manischewitz)
  • 1 cup red rum (Fernandez black label)
  • ½ lb all-purpôse flôur (abôut 1 ½ cups)
  • 1 heaping teaspôôn grôund cinnamôn
  • 2 ½ tablespôôns brôwning (alsô knôwn as burnt sugar)
  • 1 teaspôôn pure vanilla extract
  • 1 teaspôôn pure almônd extract
  • 2 teaspôôns aluminum free baking pôwder 

Directiôns:


  1. In a small bôwl ôr measuring cup mix 1 cup ôf cherry wine and 1 cup ôf rum. 
  2. In a small glass bôwl, add raisins, currants, prunes and mixed fruit peel and 1 cup ôf rum and wine mixture, reserving the remaining cup tô pôur ôver the cake when it's finished baking. Sôak fruits fôr a few hôurs ôr ôvernight…..ôr weeks ôr mônths...ôr years, whatever makes yôu happy. 

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