Trinidad Black Fruit Cake

Follow our step-by-step guide on how to make Trinidad Black Fruit Cake.

1. Step 1

   Begin by placing the raisins, currants, prunes, and candied mixed peel into a food processor.

2. Step 2

   Pulse until the mixture is finely chopped, then transfer it to a large jar.

3. Step 3

   Pour in the cherry brandy, half a cup of dark brown sugar, dark rum, and mixed spice.

4. Step 4

   Stir thoroughly, seal the jar, and refrigerate.

5. Step 5

   Remember to give it a gentle stir every now and then to meld the flavors, allowing it to marinate for a delightful 2 weeks to 3 months for optimal taste.

6. Step 6

   Preheat your oven to 325°F (165°C) and prepare two 9-inch cake pans by greasing and lining them with parchment paper.

7. Step 7

   In a mixing bowl, cream together the butter and 1 3/4 cups of dark brown sugar using an electric mixer until the mixture is smooth and creamy.

8. Step 8

   Add the eggs one at a time, ensuring each is well incorporated before adding the next.

9. Step 9

   Gradually mix in the raisin mixture until everything is evenly blended.

10. Step 10

    Carefully fold in the flour and vanilla extract until the batter is smooth and has a lovely consistency that falls off the back of a spoon.

11. Step 11

    Divide the batter evenly between the prepared cake pans, then cover them loosely with aluminum foil to prevent over-browning.

12. Step 12

    Bake in the preheated oven for approximately 2 1/2 hours, or until the cakes are firm and spring back when lightly pressed.

13. Step 13

    Once baked, allow the cakes to cool in the pans for 8 hours or overnight.

14. Step 14

    When they are completely cool, wrap them in aluminum foil to keep them wonderfully moist.

15. Step 15

    Enjoy the anticipation as the flavors develop, creating a cake that is truly a labor of love.