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Trinidad Black Cake (Christmas Cake)
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| What You Need: |
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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
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| How To Cook: |
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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.
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2. Line three 8 inches round cake pans with double layers of wax paper.
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3. Cream butter and sugar until light and fluffy.
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4. Beat in eggs one at a time; add lime peel and vanilla.
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5. Combine flour, baking powder and cinnamon; fold into creamed mixture gradually.
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6. Add fruit and enough browning to give desired color; stir well.
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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.
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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.
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TIP:
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Fruit may also be soaked many months before use.
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