Black Cake
HB-4173 · Hand-built original · Trinidadian
Black Cake is a Trinidadian dessert centred on raisins, prepared in a straightforward home style. Serve it as directed in the method.
TrinidadianDessertVegetarianLow-Sodium
Main ingredient: raisins
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/2 lb butter (2 sticks), room temperature, plus more for buttering pans
- 1/2 lb granulated sugar (1 cup)
- 5 eggs, room temperature, whisked
- 4 oz dark raisins (packed 1/3 cup)
- 4 oz currants (about 1/3 cup)
- 4 oz pitted prunes (about 1/3 cup)
- 4 oz candied mixed fruit (about 1/3 cup)
- 1 cup cherry wine
- 1 cup red rum
- 1/2 lb all-purpose flour (about 1 1/2 - 2 cups)
- 2 1/2 tablespoons browning (burnt sugar), or more depending on the brand
Method
- Combine 1 cup cherry wine and 1 cup red rum. Place the raisins, currants, prunes and candied mixed fruit in a bowl and add 1 cup of the rum and wine mixture. Soak for at least a few hours, overnight, or longer, reserving the remaining 1 cup for feeding the baked cake.
- Transfer the fruits and soaking liquid to a food processor and pulse until slightly coarse, about 2 cups of processed fruit.
- Cream the butter and sugar, add the eggs, then fold in the flour mixture gradually.
- Add the pureed fruits and browning and mix thoroughly until combined.
- Pour the batter into two prepared 8-inch round baking pans and bake until a toothpick inserted into the centre comes out clean.
- Remove from the oven, pierce the warm cake with a toothpick and drizzle the reserved rum and wine mixture over it, about 3 tablespoons at a time. Repeat the following morning and evening, and continue adding rum or wine to taste.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).