All Easy Recipes. Cook all that you can cook. Trinidad Black Cake (Christmas Cake)
 
What You Need:           
Print this recipe  AD Banners
  • 1 pound prunes, seeded and chopped
  • 1 pound raisins
  • 1 pound currants
  • 1 pound sultanas
  • ¼ pound mixed peel
  • ½ pound cherries, chopped in half
  • ¼ pound chopped almonds
  • 1½ cups cherry brandy
  • 2 cups rum
  • 2 cups or 1 pound butter
  • 2 cups or 1 pound sugar (brown or granulated)
  • 10 eggs (large)
  • 2 teaspoons grated lime peel
  • 12 teaspoons vanilla extract
  • 1 pound or 4 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ cup browning or more
  • 1 cup mixture of rum, cherry brandy and sherry

    • How To Cook:
    1. On the day before or a few days before baking cake combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brandy and rum.

    2. Line three 8 inches round cake pans with double layers of wax paper.

    3. Cream butter and sugar until light and fluffy.

    4. Beat in eggs one at a time; add lime peel and vanilla.

    5. Combine flour, baking powder and cinnamon; fold into creamed mixture gradually.

    6. Add fruit and enough browning to give desired color; stir well.

    7. Put in lined baking pans ¾ full and bake in a preheated oven at 250°F for first hour; reduce heat to 200°F - 225°F for remaining ½ hours or until tester comes out clean.

    8. Prick hot cake and soak with a mixture of rum, cherry brandy and sherry. Cover and set aside. As alcohol soaks in, pour more and continue to do so for 12 hours.

    TIP:
        Fruit may also be soaked many months before use.
     
    		 
    		 
    Launch All Easy Recipes