If you are going to make Trinidadian Black Cake, you need to know that it takes 2 days to make, but it's worth the wait. You'll prepare the ingredients on the first day and bake the cake on the second. This cake is a Christmas tradition for the people of Trinidad.
Instructions
Prepare the Fruit and Burnt Sugar
1. Chop the raisins, currents and prunes. Mix them all together in a large glass container with a cover that closes tightly. Add the cinnamon to the chopped fruit.
2. Add the brandy and rum to the fruit, making sure to reserve 1/4 bottle of the rum and brandy. You'll keep adding this to the fruit mixture as it absorbs the liquid in the bowl.
3. Melt the shortening in a heavy pot as you start to make the burnt sugar.
4. Add in the sugar and keep stirring until the mixture has turned black and is thick and gooey.
5. Remove the pot from the heat.
6. Pour in the rum, stirring slowly, until the mixture has turned into the consistency of honey.
7. Allow the mixture to cool and store it in a glass jar or bottle that closes tightly.
Bake the Cake
8. Cream together the sugar and the butter.
9. Continue creaming as you add the eggs one at a time.
10. Add the soaked fruits, burnt sugar and the vanilla. Stir all of the ingredients together.
11. Mix the baking powder into the flour and carefully fold the dry ingredients into the fruit mixture.
12. Pour the batter into 3-inch deep pans that have been greased and double lined with wax paper.
13. Bake in a preheated oven for 1 1/2 hours at 300 degrees F, then lower the oven to 250 degrees F and bake until the cakes are completely cooked. The time will vary depending upon the size and shape of the baking pan you are using. To tell if the cake is done, insert a toothpick into the center of the cake. If the toothpick is dry when it is removed, the cake is done.
Tags: Black Cake, cake done, closes tightly, fruit mixture, mixture turned, that closes