Trinidad Black Cake



For the fruit base:

For the browning:


For the fruit base:

Chop currants, raisins, prunes, figs and cherries. Put in large bowl with mixed peel and almonds.

Stir to combine. Sprinkle on bitters and pour rum over mixture.

In a previously sterilized glass jar, pour all ingredients at least 2 months prior.

Stir occasionally and add rum if the mixture dries.

For the browning:

Put brown sugar in heavy pot. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn.

When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool.

For the  cake:

Preheat oven to 180°C.

Cream the butter and sugar.

Add eggs one at a time, mixing to incorporate.

Add lemon essence, lemon zest, almond essence and vanilla.

Mix and sift flour, baking powder, mixed spice and nutmeg.

Gradually add sifted ingredients to creamed mixture.

Mix in fruit base puree and ‘browning’.

Pour batter into greased pan that have been doubly lined with brown paper or parchment paper.

Bake for 2 hours.

Once removed from the oven soak the tops with equal portions of the remaining bottle of rum.